Ingredients

• Brinjals – 6
• Sesame Oil – 4-6 tbsp
• Mustard – 1/2 tbsp
• Cumin Seeds – 1/2 tbsp
• Urad Dal – 1/2 tbsp
• Curry Leaves – 3-5
• Turmeric – a pinch
• Tamarind Extract- Fresh tamarind of gooseberry size or 1/2 tsp Tamarind concentrate
• Salt – to taste

For Gravy

• Coriander Seeds – 1 tbsp
• Channa Dal – 1 tbsp
• Red Chilli – 7
• Curry Leaves – few (5-7)
• Groundnut – 1 tbsp
• Sesame Seeds – 1 tbsp
• Coconut – 4 tbsp

Preparation

Make the gravy for the ennai kathrikai. Roast all the ingredients other than the coconut until they turn brown. Now add coconut and grind to a fine paste with tamarind extract.

• Coriander Seeds – 1 tbsp
• Channa Dal – 1 tbsp
• Red Chilli – 7
• Curry Leaves – few (5-7)
• Groundnut – 1 tbsp
• Sesame Seeds – 1 tbsp
• Coconut – 4 tbsp
• Tamarind Extract – Gooseberry Size or 1/2 tsp Tamarind Concentrate

Procedure

Heat a widemouth kadai, add oil, mustard, cumin seeds, curry leaves and urad dal. Wait for them to splutter before proceeding to the next step.

• 1/2 tbsp mustard
• 1/2 tbsp cumin seeds
• 3-5 curry leaves
• 1/2 tbsp urad dal

Add the chopped brinjal. Saute for a few minutes with a pinch of turmeric.

• 6 brinjals chopped
• Pinch of turmeric

Now add the gravy and stir on a low flame for 20-25 minutes until the oil oozes out.

• gravy

The ennai kathrikai is ready 🙂 Serve with rasam/sambhar/morkolumbu and rice!!