Authentic Chettinad Ennai Kathirikai

Name: Authentic Chettinad Ennai Kathirikai
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Chettinad, Tamil Nadu
Ingredients: 10-12 small tender baby brinjals (eggplants), slit crosswise retaining the stem; 3 tbsp sesame oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 sprig curry leaves; 1 large onion, finely chopped; 1 large tomato, finely chopped; 1 tbsp ginger-garlic paste; 1 lemon-sized ball of tamarind, soaked in warm water and extracted to 1 cup juice; 1/2 tsp turmeric powder; Salt to taste; 3 tbsp fresh grated coconut; 2 tbsp coriander seeds; 1 tbsp fennel seeds; 1 tsp cumin seeds; 6-8 dry red chillies; 10 small shallots; 1-inch piece cinnamon; 2 cloves; 1 cardamom pod

Tender baby eggplants simmered in a rich, pungent, and aromatic spiced gravy made with freshly roasted Chettinad spices, shallots, and tangy tamarind.

Photo by Sahibs Biryani on Pexels

55min Total Time

4 Servings

Chettinad, Tamil Nadu Cuisine

Recipe

Dry roast the coriander seeds, fennel seeds, cumin seeds, dry red chillies, cinnamon, cloves, cardamom, and shallots until fragrant and golden brown. Let cool.

Grind the roasted spices along with fresh grated coconut and a little water into a smooth paste. Set aside.

Heat sesame oil in a heavy-bottomed pan or earthenware pot. Add the slit brinjals and shallow-fry them for about 4-5 minutes until the skin wrinkles. Remove and set aside.

In the remaining oil, splutter mustard seeds, cumin seeds, and fresh curry leaves.

Add the chopped onions and ginger-garlic paste, sautéing until the onions turn golden brown.

Add the chopped tomatoes and cook until they turn soft and mushy, releasing oil from the sides.

Stir in the turmeric powder and the freshly ground Chettinad masala paste. Cook the mixture for 5-7 minutes on medium heat until raw aromas disappear.

Pour in the tamarind extract and add salt along with half a cup of water. Bring the gravy to a rolling boil.

Gently slide in the fried baby brinjals, reduce the heat to low, cover with a lid, and simmer for 12-15 minutes until the oil floats on top and the brinjals absorb all the flavors.

Garnish with fresh coriander leaves and serve hot with steamed rice or parotta.

Ingredients

10-12 small tender baby brinjals (eggplants), slit crosswise retaining the stem

3 tbsp sesame oil

1 tsp mustard seeds

1 tsp cumin seeds

1 sprig curry leaves

1 large onion, finely chopped

1 large tomato, finely chopped

1 tbsp ginger-garlic paste

1 lemon-sized ball of tamarind, soaked in warm water and extracted to 1 cup juice

1/2 tsp turmeric powder

Salt to taste

3 tbsp fresh grated coconut

2 tbsp coriander seeds

1 tbsp fennel seeds

1 tsp cumin seeds

6-8 dry red chillies

10 small shallots

1-inch piece cinnamon

2 cloves

1 cardamom pod

*This AI-generated recipe may contain inaccuracies.