Stuffed Brinjal curry | Ennai kathirikai

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Stuffed brinjal curry

simple, easy-to-make homestyle poriyal recipe using brinjal. Steaming and slow cooking makes it a flavorful Tamil nadu-style stir fry variety

CAN I CUT brinjal INTO THIn slices?

Yes, you can cut slit brinjal or cut it into thin strips and prepare podi curry. if you are cutting into thin slices, avoid adding the stuffing while steam cooking.

WIDE PAN FOR brinjal PODI CURRY 

For the perfect curry texture, I recommend a wide pan so that brinjal doesn't overlap and cooks evenly. 

SHOULD I ALWAYS STEAM brinjal?

No, to save time and to use less oil I prefer steam cooking the brinjal and then preparing poriyal. Alternatively, you can add extra oil and roast the brinjal for extra time. 

CAN I COOK podi brinjal curry ON A HIGH FLAME?

No, Slow cooking is key for the perfect tasty brinjal fry. I prefer keeping the flame between low- medium.

PODI CURRY

Be it a variety of rice or with rice accompaniment like kuzhambu, rasam, etc, podi curry tastes best. Make-ahead podi variety comes in handy for quick curry | poriyal variety. you can also mix stuffed brinjal with rice.

HOMEMADE CURRY POWDER

Homemade curry powder stays good for 2 weeks and it enhances the flavor of dry south Indian style curry. If you are going to make a small batch of curry powder you can add little oil for roasting the spice mix but for longer shelf life skip the oil. for longer shelflife rost coocnut well. The extra spice powder can be used for Capsicum rice, Kathirikai sadam, Vazhakkai Poriyal, etc.

WHAT SHOULD BE THE TEXTURE OF THE PODI?

In our home, we generally prefer slightly coarse ground homemade podi as it gives a nice texture to the podi. You can ground the curry powder fine or coarse according to your preference.

PODI CURRY

When it comes to south Indian style poriyal varieties next to coconut-based poriyal, a side dish with freshly ground spice powder is my favorite. Be it a variety of rice or with rice accompaniment like kuzhambu, rasam, etc, podi curry tastes best. Make-ahead podi variety comes in handy for quick curry | poriyal variety

Amount of podi

It depends on the size of the brinjal and also the way you stuff it. store the leftover podi in an airtight container and use it within 2 weeks. For longer shelflife rost coconut golden brown

CAN I ADD ONION FOR stuffed brinjal FRY?

Yes, you can add onion, garlic, ginger, etc. According to your taste.

OIL FOR BRINJAL PORIYAL

I have used peanut and sesame oil but you can use any oil of your choice.

Poriyal recipe collection in TMF

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Brinjal recipes in TMF

how to make ennai kathirikkai curry with step-by-step pictures

• First, remove the brinjal cap and slit
• soak in water and add required salt; rest for 10 minutes

• Add sesame oil to a pan and heat on medium flame

• Furthermore add coriander seeds, chana dal, sesame seeds, cumin seeds, pepper, and red chilli; saute for 30 seconds

• Add roasted peanuts; saute till they turn aromatic and change color

• Turn off the stove
• Furthermore, add coconut and tamarind, and cool it completely

• Add required salt, turmeric powder, and Kashmiri chilli powder; Grind into a coarse powder

• Discard the water
• Split the brinjal and add the stuffing

 

• Heat the idli pan

• Add stuffed brinjal and extra podi to the plate 

• Furthermore add oil

• Steam cook for 10-12 minutes until it turns soft

• Add oil and heat on a medium flame

• When the oil turns hot, add mustard seeds and curry leaves; let them splutter

• Furthermore, add asafoetida and mix well

• Add cooked brinjal along with podi; mix well 

• Furthermore, add podi according to your taste; mix well

• Turn down to low flame; cook for 5 minutes or until it roasts to desired texture

stuffed brinjal

ennai kathirikkai

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Ingredients

to soak

• 5 brinjal
• required salt
• water

roast and grind

• ½ teaspoon sesame oil
• 2 tablespoon coriander seeds
• ¼ cup chana dal
• 1 tablespoon sesame seeds
• cinnamon
• 1 teaspoon pepper
• clove
• 1 teaspoon cumin seeds
• cardamom
• 4 red chilli
• required salt
• turmeric powder
• ½ teaspoon chilli powder
• 2 tablespoon roasted peanuts
• 1 tablespoon coconut
• small piece tamarind
• 1 tablespoon + ½ teaspoon sesame oil

to temper

• 1 tablespoon peanut oil
• ½ teaspoon mustard seeds
• curry leaves
• asafoetida

Instructions

• First, remove the brinjal cap and slit
• soak in water and add required salt; rest for 10 minutes
• Add sesame oil to a pan and heat on medium flame
• Furthermore add coriander seeds, chana dal, sesame seeds, cumin seeds, pepper, and red chilli; saute for 30 seconds
• Add roasted peanuts; saute till they turn aromatic and change color
• Turn off the stove
• Furthermore, add coconut and tamarind, and cool it completely
• Add required salt, turmeric powder, and Kashmiri chilli powder; Grind into a coarse powder
• Discard the water
• Split the brinjal and add the stuffing
• Heat the idli pan
• Add stuffed brinjal and extra podi to the plate
• Furthermore add oil
• Steam cook for 10-12 minutes until it turns soft
• Add oil and heat on a medium flame
• When the oil turns hot, add mustard seeds and curry leaves; let them splutter
• Furthermore, add asafoetida and mix well
• Add cooked brinjal along with podi; mix well
• Furthermore, add podi according to your taste; mix well
• Turn down to low flame; cook for 5 minutes or until it roasts to desired texture

Video

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