Ennai Kathirikai Curry Recipe

Ennai Kathirikai Curry is a very popular recipe. Learn how to make/prepare Andhra Ennai Kathirikai Curry by following this easy recipe.
Ennai Kathirikai Curry Recipe
Preparation Time 30 Minutes
Cooking Time 25 Minutes
Difficulty Easy
Recipe Type Veg.
Serves 4
Calories Per Serving 704
Ingredients:
  • 3 ½ tbsp Oil (refine)
  • 7 Brinjals (small size)
  • Curry Leaves ( as required)
  • 1 tsp Mustard seeds
  • 1 tsp Tamarind paste
  • Salt to taste
  • For masala
  • 1 tbsp Channa dal
  • 1 tsp Urad dal
  • 1 tsp Cumin Seeds
  • 1 tbsp Sesame
  • 1 tbsp Coriander Seeds
  • 2 tbsp Peanuts
  • 2 Cloves
  • 1/2 cup Coconut
  • 7 Red Chilies (big size)
  • 1 tsp Oil
  • 1 tsp Black Pepper
  • Asafoetida (as required)
  • 4 tsp Water
  • Salt to taste
How to make Ennai Kathirikai Curry:
  • Place the peanuts over a pan and fry it at a medium heat till it turns slightly brown.
  • Put the roasted peanuts aside and now fry the sesame.
  • Once the sesame is roasted then remove it from the pan and pour oil into it.
  • To it add the pepper, coriander seeds, cumin seeds, cloves, channa dal, urad dal, asafoetida and red chilies.
  • After you are done with frying then put it in a grinder along with the roasted ingredients and coconut.
  • Grind it finely and place the mixture to a bowl then add salt to your taste.
  • If the paste is too thick then add four tsp of water.
  • Leaving the bottom part of the brinjal make cuts into four parts at the half.
  • Apply the required grind paste inside the brinjals.
  • Over a medium heat place a pan and pour 3 tbsp of oil.
  • Add the mustard seeds to it and allow it to splutter then place the curry leaves.
  • Gently place the stuffed brinjals and fry it tender.
  • Turn it side by side to get it cooked properly then add the tamarind paste, remaining masala and salt to taste.
  • Pour water and stir everything gently.
  • Keep the flame at lower mode and seal the pan cover.
  • Simmer the brinjal gravy for 10 minutes.
Suggestions:
Serve it with rice, roti and paratha.


Top