Ennai kathirikai fry/Stuffed brinjals
This is my version of the traditional Tamil Ennai kathirikai kuzhambu. A welcome change to the regular recipe
Servings 2 people
Ingredients
- 12 nos small-sized brinjals (200g)
- vegetable oil for frying
For the masala
First set
- 1 tbsp coriander seeds
- 1 tsp chana dal
- 1 tsp urad dal
- ½ tsp pepper corns
- ½ tsp cumin seeds
- a pinch of fennel
- a pinch of fenugreek seeds/methi
- 1 tsp sambar powder
- 1 tsp chilly powder
- a pinch of turmeric powder
Second set
- 3 nos shallots
- 2 cloves garlic
- 1 piece ginger
- 2 tbsp grated coconut
- a marble-sized piece of tamarind
- few curry leaves
- salt as needed
- ½ tsp jaggery
For dredging
- ¼ cup rice flour
- pepper powder as needed
- salt as needed
- water as needed
- bread crumbs as needed
Instructions
- Get the ingredients for the masala ready. Wash the brinjals thoroughly.
- Chop the brinjals from the bottom to 3/4th up, leaving it held at the stalk. You can make either an 'X' cut or an asterisk cut. Check for worms and keep the brinjals soaked in water.
- In a pan take a tsp of oil and fry the items in the 1st set up to fenugreek seeds. When it becomes hot to the touch, turn off the flame and add the powders given in the list. Mix well and keep aside to cool.
- In another tsp of oil in the same pan fry, the items given in the 2nd set up to curry leaves.
- Cool this too and grind it along with the spices, jaggery, and salt to a coarse paste without adding water.
- Check the paste for spices and salt and stuff it inside the brinjals, till the whole of the inside is filled with the masala.
- Mix up the rice flour with salt, pepper, and water as needed to make a medium-thick paste for coating the brinjals. Keep the bread crumbs on a separate plate.
- Dip the stuffed brinjals in the batter and then coat with bread crumbs.
- Heat up a sufficient quantity of oil in a pan and fry the brinjals on medium flame, till they are nicely cooked.
- Serve with tomato ketchup or any dips of your choice.