Ennai kathrikkai was a dish made very rare at my home, and it is the only dish i love with brinjals(eggplant).This is my version ,and it simply tastes awesome and i hope everyone will love it.
Ingredients
Indian eggplant/brinjal-11 nos.
Corriander leaves-few(chopped into fine pieces for garnishing)
For stuffing
Corriander seeds-1 tbl sp.
Channa dhal-1/2 tbl sp.
Urud dhal-1/2tbl sp.
Dry red chillies-3-4(can vary acc to ur spice)
Hing-small amt.
Grated coconut-1/2 tbl sp.
Salt.
Seasoning
mustard-1 tsp
oil-2tbsp.
Method
- Take a pan, add some oil and fry the stuffing ingredients except coconut and salt into golden brown and keep aside.
- Add grated coconut and fry them separately till golden brown .
- Powder the ingredients that was kept aside(corriander seeds,dry red chillies,urud dhal,channa dhal)first with salt into fine powder ,then add grated coconut and give a swirl again in mixie .
- Now select small equal sized brinjals and cut their stem.
- Cut the brinjal from the bottom side(ie the other side of stem),just a halfway,such that the brinjal remain as a whole for stuffing.
- Stuff the brinjals with the prepared powder,and keep it aside.
- Now add 4-5 tsp oil in the pan,put mustard and put the stuffed brinjals in the pan, sprinkle water in between,if necessary.
- Close the pan with a lid
- Turn and give once it gets roasted well on a side,and take it out when its completely done.
- Garnish with chopped corriander leaves.
Stuffed brinjal can be served with any south indian food like rice sambar,rasam etc.
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