This is a very famous and traditional Tamil dish which is made with tender brinjals. Iam not going to translate it because it is a very unique recipe. But let me explain- ‘ennai’ means ‘oil’ and ‘kathirikai’ is ‘brinjal’.
Ennai kathirikai is mainly made as a side dish for rice. It can be made as a gravy type or little watery to pour it and eat. The quantity of water added makes the difference. Today let’s see the gravy one.
I used to make this ennai kathirikai a lot when I was in Jo’burg . My friends and their husbands used to like it a lot. I have said this recipe to many of my friends and was asked by them to write it in my website.
Normally coconut is added to this recipe. But substitute it with peanuts, you will get a mouth-watering recipe!! I will come back with the one using coconut soon.
This spicy and tangy ‘ennai kathirikai’ is perfect side dish for rice but it is also good for chapathi, roti and other rice combinations too..
Please go through the step-by-step process explained elaborately with pictures for your convenience.
A must recipe to try at home when you get tender brinjals❤
Big Onion- 2 ( finely sliced lengthwise)
Small Onion- 10 ( chopped)
Tomato- 2 big ( finely chopped to small)
Ginger garlic paste- 1 tbsp
Red chilli- 2
Curry leaves- 8 to 10
Peanuts- 2 tbsp
Fennel seeds- 1 tsp
Cumin seeds- 1 tsp
Methi/fenugreek seeds- 1/4th tsp
Chilli powder with coriander powder mix- 1 and a half tbsp
Mustard seeds- 1/2 tsp
Turmeric powder- 1/4th tsp
Tamarind- small lemon sized
Coriander leaves- 2 tbsp
Salt- as needed.
A small piece of jaggery can be added if you would like to stabilise the tangy taste from tamarind used.
I made it as a side dish for rice. The water consistency can be adjusted.