Ennai Kathirikaai is one of our family's favorite recipe..I wanted to post it for long time, but wasn't able to find good mini size eggplants...These mini brinjals are soo tasty by itself, that too in this ennai kathirikaai it's soo awesome..It's a very aromatic and tasty side dish for rice..Many don't add coconut in this recipe, but coconut make it's still more tasty..but don't add too much..Also shallots/ small onion will give more taste..but I used big onion, since I didn't had at hand...Do try this drool worthy recipe and you will like it for sure...
Ingredients
| Ingredient | Measurement |
Eggplant/brinjal(Mini size)
| 10 |
| Oil | 1 tblsp |
| Mustard | 1/2 tsp |
| Urad dal | 1/2 tsp |
| Curry leaves | 1 sprig |
| Onion | 1/4 small |
| salt | as needed |
To grind
| Ingredient | Measurement |
|
| few |
| Coconut | 2 slices |
| Dry red chillies | 3 |
| Coriander seeds | 1/2 tsp |
| Kasakasa/poppy seeds | 1/2 tsp |
| Fennel seed | 1/2 tsp |
| Ginger | 1/2 inch |
| Garlic | 1 pod |
Method
Take small eggplants/ brinjal and slit them as plus sign on top, keeping the stems...Keep them immersed in water, so that they don't brown..Prepare a paste out of dry red chilli, coriander seeds, coconut slices, shallot/onion, fennel seeds, kasakasa(poppy seed),ginger and garlic,,,
Add little salt to the paste and mix well..Stuff them in the slit eggplant as shown in picture..
In a broad kadai, heat oil to cover the bottom...Temper with mustard, urad dal, curry leaves and finely chopped onion...After onion turns transparent, add the stuffed eggplants...and the remaining paste if any...
Mix well so that oil is coated on all sides of veggie...Cover with a lid and cook for 5 minutes....
Open the lid in between and give a stir..Take care not to burn, keep flame in between low and medium...Cook for 4 more minutes or until done..
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