Ennai Kathirikai Poriyal | Stuffed Brinjal Fry

Eggplants / brinjals is one of our favorite vegetables. The aubergine or the bharta baingan is available all year around here and occasionally I can find the Japanese eggplant as well. Back in India, we get the round purple and green brinjals, but sadly I get those varieties not often here. I was so excited when I spotted these purple beauties in the market last week and I knew exactly what I wanted to make with them.

I had bookmarked this ennai kathirikai fry recipe from Chitra’s Food Book. Chitra has got a lovely blog with a great variety of recipes from different cuisines. Thanks Chitra for the recipe, we loved it so much. The poriyal was packed with flavors and we actually didn’t need any side dish. We had it some plain rice and ghee – yum! If you get smaller brinjals, it will be more tasty. Off to the recipe now!

Ennai Kathirikai Poriyal

Stuffed brinjal fry with Indian spices, onion and tomato

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Servings 2 – 3

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

• 3-4 tbsp sesame oil / nallennai
• 1 tsp mustard seeds
• ½ tsp split urad dal
• 1 sprig curry leaves
• 4-5 big garlic cloves minced
• 1 large onion finely chopped
• 2 medium tomato finely chopped
• ¼ tsp turmeric powder
• ½ tsp red chilly powder
• 4 purple brinjals
• Salt to taste

To roast and grind

• 1 tbsp chana dal / kadalai paruppu
• 1 tbsp peanuts
• 2 tsp coriander seeds
• 3-4 dry red chillies
• ½ tsp cumin seeds / jeera
• ½ tsp black pepper
• ¼ tsp fenugreek seeds / methi
• 1 tbsp grated coconut

Instructions

• Lightly roast all the ingrdients ‘to grind’ except coconut. At the end add coconut and remove from heat. Cool and grind to a smooth paste adding 1-2 tbsp of water.
• Slit the brinjals into 4 without removing the stalk. Stuff with the ground masala and set aside.
• Heat oil in a kadai and add mustard seeds. Once it splutters, add split urad dal, asafoetida, curry leaves and fry till dal turn golden.
• Add garlic, onion and fry till it’s translucent and raw smell of garlic goes. Add the tomatoes and cook till they are mushy.
• Add turmeric powder, red chilly powder, remaining masala if any salt and fry for 4-5 minutes. Add the brinjal and toss to coat them with masala,
• Turn the heat to low and cover and cook till the brinjals are soft, turning them every 2-3 minutes.
• Once the brinjals are tender, cook uncovered till the masala becomes dry. Adjust the salt as required.

Notes

• If you prefer less spice, add 2 or 3 chillies only.

Course: Side Dish

Cuisine: Indian