Ennai Kathirikai Kozhambu in tami|| Easy to cook || Oily Brinjal Gravy Home Style || For Young Beginners

Ennai Means oil and Kathirikai means brinjal (eggplants). Here the brinjals are fried or sautéed in oil. Hence the name ennai kathirikai in tamil language which means ‘brinjals in oil’ or ‘oily brinjals’. Kulambu are gravy based dishes from the Tamil Nadu cuisine. Even if the term ‘ennai kathirikai’ means oily brinjals, it does not imply that a lot of oil is used in the recipe.

PREPARATION TIME- 20 MINS

COOKING TIME- 25 MINS

TOTAL TIME- 45 MINS

 

AUTHOR- AHARIKA

CUISINE - SOUTH INDIAN MAIN COURSE

SERVINGS- 5

 

INGREDIENTS:

Oil - 5 tsp

Ghee- 1tsp

Mustard seed- 1 tsp

Cumin seeds- 1 tsp

Onion- 3 finely chopped

Curry leaves- 1 string

Ginger and Garlic paste - 2tsp

Tomato- 3 finely chopped

Brinjal - 4 or 5

Chilli Pwder - 2 tsp

Corriander powder- 2 tsp

Turmeric powder- 1 pinch

Tamirind paste- 5 tsp

Corriander leaves- hand full

Coconut - half

Pepper- 10 counts

(NOTE: Take half coconut  along with pepper into it and grind it into a thick  paste).

PREPARATION:

Chop Onions and Tomatoes finely, Slightly, Slice Brinjal into cross at the top and keep it aside.

Take a pan, Add Oil, then add Mustard seeds and Cumin seeds.

Once it bursts, add Onion and curry leaves and saute it for a minute.

Add brinjal and saute in oil and onions for few minutes until the onion and brinjal turns golden brown.

Add Ginger and Garlic paste into it and saute until the raw smell vanishes.

Then, add Chopped Tomatoes and saute it for 2 mins.

Add salt as required.Then, add Chilli powder, Corriander powder, Turmeric Powder and saute it well 

Add Little Water into it and close the pan for 2 minutes.

 

(NOTE: From now please make sure that you cook the gravy in medium to low flame)

Once the tomato becomes juicy and oil turns out, add grinded coconut paste to it and saute it for few minutes. Again close the pan.

Now open the pan and taste the gravy, if you want to add spice or salt add at this stage and add Tamirind paste and add water as required to your gravy and close the pan for 5 minutes.

Open the Pan, Gravy turns out to be colourful and finally garnish with corriander leaves and turn off the stove.

Serve it as a side dish for Dosa, Rice or Chapathi. 

For the detailed cooking recipe- watch my video

https://youtu.be/76B2jkw96Sg