Stuffed Brinjal Gravy |Ennai Kathirikkai Gravy

Stuffed Brinjal Gravy |Ennai Kathirikkai Gravy | Step by step procedure with pictures

Ennai kathirikkai is a delicious recipe which you can serve with chapati / Naan / Biryani or pulao. This is spicy and little tangy in taste. Preparing masala and stuffing the brinjal may seems to have a lot of work but the final recipe worth the time taken.

Other gravy recipes for Chapati : Egg gravy without tomato , Egg curry , Mushroom Coconut curry , Dal , Coconut Milk Fish curry , Cabbage curry , Matar Paneer

Some days before I have posted Baingan Ka Salan which was a Hyderabadi recipe. After seeing that, my sister gave me her Brinjal recipe which was nearly the same. I tried her version and liked that Stuffed brinjal recipe. So I thought of posting it for you.

SERVING SUGGESTION :

• Serve with pulao / Biryani.
• Serve with chapati / Naan.

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AUTHOR : Dimple                           CUISINE : South Indian
COURSE : Main Course                   YIELD : 2-3 Servings

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INGREDIENTS :

• Brinjal – 4 or 5
• Oil – 3 Tbsp
• Mustard seeds – 1/2 Tsp
• Fenugreek – 1/4 Tsp
• Cumin seeds – 1/2 Tsp
• Onion – 1 (medium)
• Curry leaves – few
• Tamarind – gooseberry size
• Salt – as needed
• Coriander leaves – for garnishing

For Stuffing :

• Sesame seeds – 1 Tbsp
• Groundnut – 1.5 Tbsp
• Channa dal – 1 Tbsp
• Coconut – 3 Tbsp (grated)
• Red chilli – 5 or 6 (adjust to your taste)
• Salt – as needed
• Turmeric powder – 1/2 Tsp
• Pearl onions / shallots(opt) – 5

PREPARATION :

• Soak tamarind in water for 20 min. Extract the juice and remove the pulp.
• Finely chop onion.

PROCEDURE :

For Stuffing :

1. Dry roast groundnuts and channa dal for 3-4 min.
2. Add sesame seeds and roast until it crackle. Add red chillies and coconut.
3. Saute for a few minutes. Add pearl onions and roast it for a min.
4. Turn off the heat. Add turmeric and salt.
5. Cool down completely and grind it along with required water.
6. Cut the brinjals into X (Keep the crown). Soak in water until you start stuffing.
7. Pat dry brinjals and stuff it with the masala paste. Save the left over masala.

For Gravy :

1. Heat oil in a pan over medium heat. Add the stuffed brinjal and roast it.
2. Cover and cook. Roast 2 min on each side. Remove it from oil.
3. Add mustard seeds to the hot oil. When it starts to splutter add fenugreek and cumin seeds.
4. Add in onions and curry leaves. Saute until onions become golden brown.
5. Add the left over masala paste and required water.
6. Cover and cook for 5 min. Add tamarind extract and salt if needed.
7. Combine well and add roasted brinjals.
8. Cover and cook until oil oozes out on the top.

NOTES :

• Add required water. The gravy will become thick even after you remove it from heat.
• If you want to make stuffed brinjal fry instead of gravy, reduce the quantity given for stuffing by half. You will get less masala paste. Cook the same way and you will get fry consistency.

Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.

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Step by Step Procedure with pictures :