Ennai Kathirikkai Fry is a classic Tamil Nadu dish that’ll make you fall in love with eggplants all over again. The name itself tells a story – ‘Ennai’ means oil, and ‘Kathirikkai’ means eggplant. The magic happens when tender baby eggplants meet a flavorful stuffing of roasted lentils and spices. It’s simple yet special, perfect for both everyday meals and special occasions.
About the Recipe
This recipe captures the heart of South Indian cooking – simple ingredients transformed into something extraordinary. The baby eggplants are carefully slit and stuffed with a coarse powder made from roasted dals and spices. As they cook slowly, the oil helps the spices seep into the eggplant, creating layers of flavor that’ll make your taste buds dance.
Why You’ll Love This Recipe
You’ll love how the eggplants turn soft and creamy while the spice mix creates a crispy exterior. The recipe is forgiving – even beginners can nail it. The aroma of roasted spices will fill your kitchen, and the final dish pairs beautifully with rice or rotis. Best of all, it’s a great way to get picky eaters to enjoy their vegetables.
Ennai Kathirikkai Fry
Cooking Tips
Choose small, fresh eggplants with tight, glossy skin. Don’t skip the roasting step for the spices – it brings out their oils and flavors. Keep the flame low while cooking to prevent burning. If the eggplants seem dry, sprinkle water sparingly. Stir gently to keep the stuffing intact.
Serving and Storing Suggestions
Serves 4-5 people. Total prep and cooking time: 45 minutes. Serve hot with steamed rice or chapatis. Leftovers keep well in the fridge for 2 days – reheat in a pan with a splash of oil.
Similar Recipes
- Stuffed Bell Peppers
- Bharwa Baingan
- Gutti Vankaya Kura
Nutrient Benefits
Eggplants are rich in antioxidants and fiber. The lentils add protein, while spices like turmeric offer anti-inflammatory benefits. This dish is naturally vegan and gluten-free, making it a healthy choice for various dietary needs.
Ennai Kathirikkai Fry
Ingredients
- 500 gms Kathirikkai (Purple/Violet Brinjals)
- 2 1/2 tbsp Oil
- 2 tsp Mustard Seeds
- 2 tsp Urad Dal
- 2 tsp Bengal Gram Dal
- 1 tbsp Coriander Seeds
- 4 to 5 Dry Red Chillies
- 1 tsp Asafoetida Powder
- 1 tsp Turmeric Powder
- 2 tbsp Coconut (grated)
- Salt as per taste
Instructions
- Dry roast the bengal gram dal, dry red chillies and coriander seeds for a minute over low/medium flame.
- Grind them to a coarse powder and keep aside until needed.
- Heat oil in a pan.
- Fry the urad dal and mustard seeds for 30 seconds.
- Cut the brinjals lengthwise into 4 quarters but do not cut them through. They should still be together at the bottom.
- Stuff the brinjals with the ground masala powder.
- Add salt, turmeric powder and coconut.
- Add the stuffed brinjals to the pan and cook over low flame for 10 minutes.
- Sprinkle a little water to prevent it from sticking to the bottom.
- Cover with a lid and stir gently from time to time to guarantee it is evenly cooked.
- Switch off the flame when it is cooked.
- Serve hot with rice.
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Frequently Asked Questions
Can I use large eggplants instead of baby ones?
While possible, baby eggplants work best as they cook evenly and absorb flavors better. If using large ones, cut them into smaller pieces and adjust cooking time accordingly.
Is this recipe very spicy?
The spice level is moderate and can be adjusted by changing the number of red chilies used in the masala powder.
My eggplants turned bitter. What went wrong?
Fresh, young eggplants rarely taste bitter. Always pick small, firm ones with smooth, shiny skin to avoid bitterness.
1 comment
instead of stuffing why not add masala to cut bringals.?