Ennai Kathirikai (Oily Brinjal)

Hey everyone, it's me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Ennai Kathirikai (Oily Brinjal). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Ennai Kathirikai (Oily Brinjal) is one of the most favored of recent trending meals in the world. It's simple, it is fast, it tastes delicious. It's appreciated by millions daily. Ennai Kathirikai (Oily Brinjal) is something which I've loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Ennai Kathirikai (Oily Brinjal), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ennai Kathirikai (Oily Brinjal) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ennai Kathirikai (Oily Brinjal) is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ennai Kathirikai (Oily Brinjal) estimated approx 25 Minutes.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Ennai Kathirikai (Oily Brinjal) using 25 ingredients and 10 steps. Here is how you can achieve it.

#goldenapron

Ingredients and spices that need to be Prepare to make Ennai Kathirikai (Oily Brinjal):

1. 2 Teaspoons cooking oil
2. 1 Tablespoon Coriander seeds
3. 1 Teaspoon Urad Dal
4. 2 Teaspoons Chana Dal
5. 2 Dry Red Kashmiri Chillies. (Cap and seeds removed)
6. 1/2 Teaspoon Fenugreek seeds
7. 2 Tablespoons Coconut powder
8. 2 Teaspoons Poppy seeds (Khus Khus)
9. 1/2 Teaspoon Cumin seeds
10. 1/4 Teaspoon Black pepper
11. 1/2 Cup Water
12. for Tamarind pulp:
13. 3 Tablespoons Tamarind
14. 1 Cup Hot water
15. other ingredients
16. 7 Small Brinjals (Kathirikai). Cut from base to tip on sides
17. 3 Tablespoons Cooking oil
18. 1/2 Teaspoon Mustard seeds
19. 10 Curry leaves
20. 2 pinches Asafoetida (Hing)
21. 1/2 Teaspoon Turmeric powder
22. 1/4 Teaspoon Red Chilli powder. (Option)
23. 1 Cup Water
24. 1 Teaspoon Sugar or Jaggery powder
25. as per taste Salt

Steps to make to make Ennai Kathirikai (Oily Brinjal)

1. Heat 2 Tablespoons of oil in a kadhai, in medium flame add Chana dal and soon Urad dal fry till they both get light golden brown in colour.
2. Now add and fry coriander seeds along with cumin seeds, black pepper and 2 Kashmiri red chillies (for less spiciness and rich colour).
3. Once spices start smelling good, add fenugreek seeds and poppy seeds on low flame. Mix and cook well and let the contents cool down
4. Once cool, transfer the paste to mixer and include coconut powder and grind the same for thinning the paste. Keep aside.
5. In boiling water put Tamarind and then later on cooling squeeze the tamarind and liquid can be used as Tamarind pulp. Keep aside(sorry didn't realised pic too flashy).
6. Brinjals should be soaked in water, cleaned and kept aside too. Then take 3 Tablespoons of oil once heated add mustard seeds and once they crackle add curry leaves and asafoetida, mix well.
7. Add brinjals in low medium flame and saute them till they change colour and some blisters are formed.
8. Add turmeric and red chillies powder, mix well then add masala paste to it stirring and mix it very well. Now add tamarind pulp to it, cook for some time.
9. Now add one cup or more water as per gravy consistency, as I eat with Parathas I make it thick with less gravy and for readers having it with rice can add more water, add salt and bit of sugar, then cover in low sim flame.
10. Then once cooked serve hot with parathas or steamed rice.

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