link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: ENNAI KATHRIKAI (Brinjals stuffed with masala powder)

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Sunday, June 24, 2007

ENNAI KATHRIKAI (Brinjals stuffed with masala powder)

Here is the Recipe of Ennai Kathrikai. This is basically a Chettinaad dish( A Tamilnadu speciality). There are people who love brinjals and there are people who cant stand brinjals. This recipe is for both the categories. Sometimes, brinjal when cooked in a different style can taste totally different, Brinjal has a quality which many vegetables don’t have. It has a tenderness and easily absorbs the spices in, this totally changes the taste of the humble brinjal also known as Eggplant and Aubergines.
(Brinjals stuffed with masala powder)
Serves : Four
Time Required : 40 minutes

Ingredients :
350 gms small brinjals
9 tsp oil
1 tsp mustard seeds

For the masala powder :
6 dry red chillies
3 tsp coriander seeds
11/2 tsp chana dal
11/2 tsp urad dal
¼ coconut
11/2 tsp salt
a pinch (hing) asafetida

To prepare the masala powder :
Heat two tsp oil in a frying pan. Fry the red chillies, coriander seeds and the dals to a reddish brown colour. Keep aside. Grate the coconut and fry in two tsp oil to a reddish brown colour. Powder the fried chillies and coriander seeds with the salt. Add the fried dals and fried coconut. Powder once again. Add asafetida. Mix well and keep the masala powder aside.
Cut the stems and slit the brinjals into four, taking care that the brinjals do not get cut into four pieces. Stuff each brinjal with a little of the prepared masala powder.
Heat the remaining oil in a pan. Add the mustard seeds, When they splutter, add the stuffed brinjals. Sprinkle a little water, if necessary. (If the brinjals are very tender, there is no need for water. Cover and cook till very soft, truning the brinjals quite often. If the brinjals are not very tender and have seeds, soak a marble sized ball of tamarind in half cup water, extract the pulp and sprinkle this tamarind pulp, instead of water, over the brinjals.

Nutritive value of each serving :
Calories : 178 kcal
Proteins : 1.8 g
Fat : 16.7 g
Minerals : 0.4 g
Fibre : 1.6 g
Carbohydrates : 5.0 g


  1. Dear Sukanya,
    Thank you for your recipes, which have always been interesting, but now are becoming informative too, in addition to being so very yummy ... ... :)

    I (from Bahrain) usually forward them to my BEST cook in the world (to Mumbai-my wife Usha)and also to my upcoming BEST cook in the world(to Mumbai-my daughter Sanyukta) ... ... :)
    We APPRECIATE & ADMIRE your culinary skills & your efforts in
    forwarding them
    Thank you
    keep up the good work oops food!

  2. Dear Members,
    As such the recipe for Ennai Kathrikai is great but instead of sprinkling tamarind pulp/water on the stuffed brinjals try frying a lime sized tamarind along with other ingradients for the masala and powder together all the ingradients. Ths way you can save the brijals from turning soggy
    Wed, 4 Jul 2007 20:48:34 -0700 (PDT)
    Thank you girija thats a really nice tip.- Sukanya

  3. Sukanya,
    Thank you very much for the recipe - really very helpful for bachelors like me.
    The bonus about this post of yours was at the bottom - the details about the nutritive value - calories etc !
    Thu, 05 Jul 2007 17:54:56 +0000


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