Authentic Tamil Nadu Sivakasi Ennai Kathirikai Varuval with Warm Steamed Ponni Rice
Experience the bold and fiery flavors of Sivakasi with tender baby brinjals roasted in a rich, spicy sesame oil and shallot masala. This aromatic delicacy pairs wonderfully with steaming hot rice and a drizzle of ghee.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Soak the slit baby brinjals in salted water for 10 minutes to remove any bitterness, then pat them completely dry.
2
Heat 2 tablespoons of sesame oil in a heavy-bottomed kadai or cast-iron pan over medium heat.
3
Lightly shallow fry the brinjals in batches until the skin wrinkles and they are half-cooked. Remove and set aside.
4
In the same pan, add the remaining sesame oil and toss in the fennel seeds and fresh curry leaves until they crackle.
5
Add the chopped shallots and sauté until they turn translucent and golden brown.
6
Stir in the ginger-garlic paste and cook until the raw aroma disappears completely.
7
Add the chopped tomatoes and cook until they turn mushy and oil begins to separate from the masala.
8
Lower the heat and add the turmeric powder, red chili powder, coriander powder, and salt. Mix thoroughly.
9
Pour in the extracted tamarind juice and let the gravy simmer for 5 minutes until it thickens.
10
Gently place the partially cooked brinjals into the simmering gravy, coating them well with the masala.
11
Cover the pan with a lid and cook on low heat for 10 to 12 minutes, turning the brinjals occasionally until they are tender and absorb all the flavors.
12
Garnish with freshly chopped coriander leaves and serve hot with steamed Ponni rice.
Ingredients
500 grams small tender baby brinjals (kathirikai), slit lengthwise into four keeping stems intact
4 tablespoons cold-pressed sesame oil (nallennai)
1 cup small shallots (sambar onions), finely chopped
2 large ripe tomatoes, finely chopped
1 tablespoon ginger-garlic paste
2 sprigs fresh curry leaves
1 tablespoon Kashmiri red chili powder
2 tablespoons coriander powder
1/2 teaspoon turmeric powder
1 teaspoon fennel seeds
1 small lemon-sized ball of tamarind, soaked in warm water and extracted to 1/2 cup juice
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.