Tuesday, March 22, 2011

Stuffed Brinjal(Eggplant)/ Ennai kathrika

     Ennai kathrika is a really delicious dish which I made as a dry curry. This can be made tangy and gravy with tamarind water. But I wanted to flavor with peanuts, poppy seeds and garlic. Definitely they beat the blandness and give some unique taste.
Serves up to 3 people
Preparation time: 45 minutes


10 small eggplant (Indian brinjal)
1 tbsp of poppy seeds
1 tsp of sesame seeds
1 1/2 tbsp of coriander seeds
1/2 tsp of red chilly powder(~spice level)
1 tbsp of cumin seeds
4 dried red chillies
8 fenugreek seeds
2 tbsp of grated coconut
2 tbsp of roasted peanut powder*
1 tsp of garam masala
4 cloves of garlic
oil as required
salt as required


1.Dry roast coriander seeds, poppy seeds, cumin seeds, red chillies, fenugreek, coconut and garlic one by one till they turn golden brown. Allow it to cool on a plate and grind them along with salt  in to coarse powder. Mix them with roasted peanut powder.
2.Slit crosswise in the bottom of eggplant and stuff them with the ground powder. Add 2 tbsp of oil to the pan, add the stuffed brinjal to the pan. Sprinkle the red chilly powder, garam masala and remaining ground powder on the top of the eggplant.
3.Close the lid for 10 minutes and then turn the eggplants to the other side and allow them to cook. Add 1-2 tbsp of oil and allow the eggplants to get roasted and cooked. This is definitely a yummy dish - try with rice.
*Dry roast peanuts and powder them.

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