Ennai Kathirikai (Oily Brinjal)

Name: Ennai Kathirikai (Oily Brinjal)
Total time: 1500 s
Yield: 3 servings
Cuisine: American
Ingredients: 2 Teaspoons cooking oil; 1 Tablespoon Coriander seeds; 1 Teaspoon Urad Dal; 2 Teaspoons Chana Dal; 2 Dry Red Kashmiri Chillies. (Cap and seeds removed); 1/2 Teaspoon Fenugreek seeds; 2 Tablespoons Coconut powder; 2 Teaspoons Poppy seeds (Khus Khus); 1/2 Teaspoon Cumin seeds; 1/4 Teaspoon Black pepper; 1/2 Cup Water; for Tamarind pulp:; 3 Tablespoons Tamarind; 1 Cup Hot water; other ingredients; 7 Small Brinjals (Kathirikai). Cut from base to tip on sides; 3 Tablespoons Cooking oil; 1/2 Teaspoon Mustard seeds; 10 Curry leaves; 2 pinches Asafoetida (Hing); 1/2 Teaspoon Turmeric powder; 1/4 Teaspoon Red Chilli powder. (Option); 1 Cup Water; 1 Teaspoon Sugar or Jaggery powder; as per taste Salt

Sanju @COOK_2608S

Mumbai, Maharashtra, India

#goldenapron

Sanju @COOK_2608S

Mumbai, Maharashtra, India

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Ingredients

25 Minutes

3 servings

2 Teaspoonscooking oil
1 TablespoonCoriander seeds
1 TeaspoonUrad Dal
2 TeaspoonsChana Dal
2Dry Red Kashmiri Chillies. (Cap and seeds removed)
1/2 TeaspoonFenugreek seeds
2 TablespoonsCoconut powder
2 TeaspoonsPoppy seeds (Khus Khus)
1/2 TeaspoonCumin seeds
1/4 TeaspoonBlack pepper
1/2 CupWater
for Tamarind pulp:
3 TablespoonsTamarind
1 CupHot water
other ingredients
7Small Brinjals (Kathirikai). Cut from base to tip on sides
3 TablespoonsCooking oil
1/2 TeaspoonMustard seeds
10Curry leaves
2 pinchesAsafoetida (Hing)
1/2 TeaspoonTurmeric powder
1/4 TeaspoonRed Chilli powder. (Option)
1 CupWater
1 TeaspoonSugar or Jaggery powder
as per taste Salt

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Steps

25 Minutes

1

Heat 2 Tablespoons of oil in a kadhai, in medium flame add Chana dal and soon Urad dal fry till they both get light golden brown in colour.
2

Now add and fry coriander seeds along with cumin seeds, black pepper and 2 Kashmiri red chillies (for less spiciness and rich colour).
3

Once spices start smelling good, add fenugreek seeds and poppy seeds on low flame. Mix and cook well and let the contents cool down
4

Once cool, transfer the paste to mixer and include coconut powder and grind the same for thinning the paste. Keep aside.
5

In boiling water put Tamarind and then later on cooling squeeze the tamarind and liquid can be used as Tamarind pulp. Keep aside(sorry didn't realised pic too flashy).
6

Brinjals should be soaked in water, cleaned and kept aside too. Then take 3 Tablespoons of oil once heated add mustard seeds and once they crackle add curry leaves and asafoetida, mix well.
7

Add brinjals in low medium flame and saute them till they change colour and some blisters are formed.
8

Add turmeric and red chillies powder, mix well then add masala paste to it stirring and mix it very well. Now add tamarind pulp to it, cook for some time.
9

Now add one cup or more water as per gravy consistency, as I eat with Parathas I make it thick with less gravy and for readers having it with rice can add more water, add salt and bit of sugar, then cover in low sim flame.
10

Then once cooked serve hot with parathas or steam rice.