Authentic South Indian Ennai Kathirikai (Stuffed Eggplant Curry) Recipe

Ingredients

  • 12 small brinjals (eggplants)
  • 4 tablespoons sesame oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 2 sprigs curry leaves
  • 1/4 teaspoon asafoetida (hing)
  • Salt to taste
  • 1/2 teaspoon turmeric powder
  • 1 cup tamarind extract
  • 2 tablespoons jaggery
  • 1 tablespoon rice flour
  • 1 cup water
For the stuffing:
  • 2 teaspoons coriander seeds
  • 2 teaspoons Bengal gram (chana dal)
  • 6 dried red chillies
  • 1/4 teaspoon fenugreek seeds
  • 1/4 cup grated coconut
  • 1 teaspoon poppy seeds (khus khus)
  • 1/4 teaspoon asafoetida (hing)

Steps and instructions

  1. Start by preparing the stuffing. Dry roast coriander seeds, Bengal gram, red chillies, fenugreek seeds, grated coconut, asafoetida, and poppy seeds in a pan for a few minutes until it emits an aroma. Make sure not to burn the ingredients. Remove from heat and let it cool.
  2. Once cooled, grind these roasted spices into a fine paste by adding a little water.
  3. Wash the brinjals well and slit them into four, keeping the stem intact. Do not cut through completely.
  4. Stuff the ground paste into each brinjal and set them aside.
  5. Heat sesame oil in a pan and add mustard seeds. Once they start to splutter, add fenugreek seeds, curry leaves, and asafoetida. Fry them for a few seconds.
  6. Add the stuffed brinjals into the pan and salt to taste. Saute them gently on a low flame until the brinjals turn soft.
  7. Add turmeric powder, tamarind extract, and jaggery. Mix well and let it cook for a few minutes.
  8. In a separate bowl, mix rice flour with a cup of water, making sure there are no lumps.
  9. Add this rice flour mixture into the pan and mix well. Let it cook for a few more minutes until the gravy thickens.
  10. Check the seasoning and adjust accordingly. Turn off the heat.
  11. Your Ennai Kathirikai is ready to serve. Best enjoyed with hot steamed rice.

Tools for making

  • Pan - A wide and deep pan for cooking the brinjals and preparing the gravy.
  • Grinder or Blender - To grind the roasted spices into a fine paste for stuffing.
  • Slotted spoon - For gently sautéing the stuffed brinjals and stirring the gravy.
  • Bowl - To mix rice flour and water to form a smooth mixture without any lumps.
  • Spatula - For stirring and mixing the ingredients while cooking.
  • Knife - To slit the brinjals and prepare them for stuffing.
  • Cutting board - To chop the brinjals and other ingredients safely.
  • Measuring spoons - To accurately measure the quantities of spices, jaggery, and other ingredients.
  • Serving dish - To present and serve the prepared Ennai Kathirikai.

Recipe variations

  • Use different types of brinjals such as Thai eggplant or Japanese eggplant for a variation in taste and texture.
  • Add roasted peanuts or cashews to the stuffing mixture for added crunch.
  • Replace sesame oil with coconut oil or any other cooking oil of your choice.
  • For a spicier version, increase the quantity of red chillies or add some chopped green chillies.
  • Experiment with different spice blends in the stuffing mixture, such as adding cumin seeds or fennel seeds.
  • Add some finely chopped onions and garlic to the seasoning for a more savory flavor.
  • To make it vegan, omit the jaggery or replace it with a vegan sweetener like maple syrup.
  • You can also add a handful of fresh coriander leaves to the gravy for a burst of freshness.
  • For a gluten-free version, replace the rice flour with a gluten-free flour like chickpea flour or cornstarch.
  • If you prefer a thicker gravy, blend a handful of soaked and peeled almonds with water and add it to the dish.

Recipe overview

Ennai Kathirikai is a traditional South Indian dish that showcases the rich, aromatic flavors of Indian cuisine. This recipe revolves around small brinjals, or eggplants, which are stuffed with a freshly ground spice blend, then simmered in a tangy tamarind sauce. The dish delivers a beautiful blend of spice, sweetness, and tanginess, making every bite a truly exciting experience. Preparing Ennai Kathirikai requires some time and effort, but the result is well worth it. You'll find that the brinjals become tender and flavorful, soaking up the delectable sauce while retaining a slight bite. This dish is typically served with hot, steamed rice, and makes for a satisfying meal that is sure to impress.

Common questions

  1. How long does it take to make Ennai Kathirikai?
    The total time required to make Ennai Kathirikai is approximately 45 minutes.
  2. Can I use larger brinjals for this recipe?
    Yes, you can use larger brinjals, but keep in mind that the cooking time may be longer.
  3. Is it necessary to use sesame oil?
    Sesame oil is traditionally used in this recipe as it adds a unique flavor, but you can use any cooking oil of your choice if needed.
  4. Can I skip adding jaggery?
    Jaggery adds a subtle sweetness and balances the flavors, but if you prefer a less sweet version, you can reduce or skip the jaggery.
  5. What can I serve Ennai Kathirikai with?
    Ennai Kathirikai pairs well with steamed rice or Indian breads like roti or naan.
  6. Can I make the stuffing ahead of time?
    Yes, you can prepare the stuffing in advance and store it in the refrigerator until you are ready to use it.

Serving dishes and utensils

  • Mixing Bowl - A bowl to mix the rice flour with water to make a smooth mixture.
  • Pan - A cooking pan to saute the brinjals and prepare the gravy.
  • Grinder or Blender - To grind the roasted spices into a fine paste for the stuffing.
  • Spatula or Wooden Spoon - To stir and mix the ingredients while cooking.
  • Knife - To slit the brinjals and prepare them for stuffing.
  • Measuring Spoons - To accurately measure the spices and ingredients.

Origin stories

Ennai Kathirikai is a classic Tamil Nadu dish, hailing from the southern part of India. The name of the dish itself translates to 'oil eggplant', and it's no surprise that this delicacy involves small brinjals stuffed with a heavenly mix of spices, simmered in tamarind sauce. The unique blend of spices in the stuffing is reminiscent of the health-conscious Ayurvedic influence in South Indian cuisine. It’s interesting to note that each household in Tamil Nadu has its own version of the stuffing, passed down from generation to generation. The dish is typically served with rice during special occasions and festivals, symbolizing the importance of preserving and celebrating tradition through food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.