📝 About This Recipe
A crown jewel of Tamil Brahmin cuisine, Ennai Kathirikai is a luxurious, tangy, and spicy curry where tender baby eggplants are slow-cooked in a generous amount of gingelly oil. The dish features a complex, hand-roasted spice paste known as 'Masala Podi' that infuses the eggplants with deep umami and nutty undertones. It is a celebratory dish that perfectly balances the bitterness of the eggplant with the sourness of tamarind and the heat of dry red chilies.
🥗 Ingredients
Main Ingredients
- 10-12 pieces Baby Eggplants (Brinjals) (small, dark purple variety)
- 5 tablespoons Sesame Oil (Gingelly Oil) (authentic flavor comes from this oil)
- 1 tablespoon Tamarind Paste (dissolved in 1 cup of warm water)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
For the Masala Stuffing (Roast & Grind)
- 2 tablespoons Chana Dal
- 1 tablespoon Urad Dal
- 2 tablespoons Coriander Seeds
- 6-8 pieces Dry Red Chilies (adjust based on heat preference)
- 1/4 teaspoon Fenugreek Seeds (do not over-add as it becomes bitter)
- 1 teaspoon White Sesame Seeds
- 3 tablespoons Fresh Grated Coconut
For Tempering
- 1 teaspoon Mustard Seeds
- 2 sprigs Curry Leaves (fresh)
- 1/4 teaspoon Asafoetida (Hing)
👨🍳 Instructions
-
1
Wash the baby eggplants and pat them dry completely. Keep the stalks intact for a traditional look.
-
2
Slit each eggplant from the base towards the stalk in a 'plus' (+) shape, ensuring you don't cut all the way through. Soak them in salted water for 10 minutes to prevent browning and remove bitterness.
-
3
In a small pan, heat one teaspoon of oil. Roast the chana dal, urad dal, coriander seeds, red chilies, and fenugreek seeds over medium-low heat until fragrant and golden brown.
-
4
Add the sesame seeds and grated coconut to the pan. Sauté for another 2 minutes until the coconut turns a light golden hue. Let the mixture cool completely.
-
5
Grind the roasted spices into a thick, slightly coarse paste using a very small amount of water (about 1-2 tablespoons). The paste should be thick enough to stay inside the eggplants.
-
6
Drain the eggplants and pat them dry. Carefully stuff about 1-2 teaspoons of the prepared masala paste into the slits of each eggplant. Reserve any leftover paste.
-
7
Heat the remaining sesame oil in a wide, heavy-bottomed pan or kadai. Once hot, add mustard seeds and let them crackle.
-
8
Add the curry leaves and asafoetida. Carefully place the stuffed eggplants in the oil in a single layer.
-
9
Sauté the eggplants on medium heat for 5-7 minutes, turning them gently until the skin starts to blister and change color.
-
10
Pour in the tamarind water, turmeric powder, salt, and any remaining masala paste. Stir gently to combine without breaking the eggplants.
-
11
Cover the pan with a lid and simmer on low heat for 15-20 minutes. The eggplants should become tender and the oil should start to separate and float on top.
-
12
Remove the lid and cook for another 5 minutes if the sauce is too thin. The final consistency should be a thick, oil-rich gravy clinging to the vegetables.
💡 Chef's Tips
Always use small, tender eggplants; large ones have tough seeds and won't absorb the flavors as well. Do not skimp on the sesame oil; 'Ennai' means oil, and it acts as both a cooking medium and a preservative for this dish. Roast the spices on a low flame to ensure they are cooked through without burning, which would make the curry bitter. If the eggplants are not cooking evenly, sprinkle a little water and cover again, but avoid stirring too vigorously. For an extra depth of flavor, add a small piece of jaggery (unrefined cane sugar) along with the tamarind water.
🍽️ Serving Suggestions
Serve hot with steamed Ponni rice and a dollop of ghee. Pairs beautifully as a side dish with Sambar Rice or Curd Rice. Accompanied by crispy Appalams (papadums) for a texture contrast. For a complete meal, serve alongside a cooling Cucumber Pachadi (raita). This dish tastes even better the next day as the eggplants continue to marinate in the spiced oil.