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Brinjal Fry - Ennai Kathirikai

INGREDIENTS

METHOD

  1. Fry the white sesame seeds in a saucepan.
  2. Add the coriander seeds into the saucepan, followed by the grated coconut.
  3. Add the peanuts, fennel seeds, clove and cardamom pods.
  4. Fry until these ingredients turn brown.
  5. Transfer these fried roasted ingredients into the blender.
  6. Add the garlic, ginger, chopped chilli and the onion into the blender.
  7. Blend in the blender. Add a small piece from the tamarind ball and salt taste. Continue blending.
  8. The paste for stuffing into the brinjal is now ready.
  9. Stuff the masala paste into each brinjal.
  10. Place a wok on the stove and add oil.
  11. Once the oil heats, gently place the stuffed brinjal (eggplant) into the wok.
  12. Slow down the stove and close using the lid.
  13. Add the turmeric powder and toss the brinjals around so that all parts are coated well. Close the lid again.
  14. Add the chilli powder and close the lid again (you can add more chilli powder if you would like). Close the lid again.
  15. Using the remaining ball of tamarind, soak it in water and extract the essence (remove any fibres).
  16. Add this into the wok and close the lid again and leave until the brinjals cook well.
  17. Serve with rice, bread, chapati or naan.
  • ​4 small Brinjal - cut diagonally in the centre
  • 1/2 tsp Turmeric powder
  • 1 tbsp coriander seeds
  • 2-3 cardamom pods
  • 1 clove
  • Ginger - small piece
  • 2 cloves of garlic
  • 1/2 tsp Fennel seeds
  • Peanuts - handful 
  • Red chilli powder
  • 1 tsp white sesame seeds
  • 1 red chilli chopped
  • Small ball of tamarind
  • Grated coconut
  • Medium sized onion - roughly chopped
  • Salt to taste
  • Oil for frying

DESCRIPTION

Flavorsome dish with pleasantly bitter tasting and spongy textured eggplant fried along with scintillating spices.  A recipe for an entire family to relish…

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