An irresistible, spicy South Indian dish.
Ennai Kathirikkai is one of my grandmother 's favourite recipes. I have just improvised by adding onions. This dish best complements rice and can be refrigerated for a week.
What you need (Serves 4):
Small tender brinjal: 250 gms
Onions (medium size): Three
Tamarind extract (from a large lemon size ball)
Gingelly oil: Four tablespoons
Mustard seeds: One teaspoon
Curry leaves: One pinch
Bengal gram and coriander seeds: Three teaspoons each
Red chilli: One
Salt to taste
Roast bengal gram, coriander seeds and red chilli. Add coconut and continue to roast for a minute. Grind to a smooth paste and keep aside. Cut onions finely and slit brinjals into four. Heat oil in a heavy bottom kadai. Splutter mustard seeds. Empty onions, cook for two minutes and then add brinjals. Fry for another two minutes, add tamarind and cook well. This can be mixed with rice and served.
Akila Srivatsan is an advocate whose prime passion outside the courtroom is cooking. She also enjoys movies and music.
Keywords: Ennai Kathirikkai recipe