Brinjal fry / Enna kathri

 

This is one more of my Achamma's simple but awesome recipes. Its called Ennai kathri, the literal translation for the name would be Oil-brinjal, which doesn't sound great, so i'll just refer to it as Ennai kathri. This curry has a thick gravy which is dark brown in colour.


You'll need:

1. Brinjal 4, cubed
2. Corriander powder 2 tbsp
3. Turmeric powder 1/2 tsp
4. Dry red chillies 4
5. Jeera 1/2 tsp
6. Fenugreek seeds 1 tsp
7. Asafoetida 1/4 tsp
8. Shallots 4-5
9. Garlic 6 cloves
10. Curry leaves 2 sprigs
11. Oil 1 tbsp
12. Tamarind A big lime sized ball (Soak in water and extract the juice. The juice should be thick, as the gravy is of a thick texture as i said earlier)
13. Onion 1 Chopped
    
14. Green chillies 3 Slit in half
15. Ginger 1" piece Chopped

For seasoning:

1. Coconut oil 2 tbsp
2. Mustard 1/2 tsp
   
3. Dry red chillies 2 Broken into pieces
   
4. Curry leaves 1 sprig

Preparation:

• Fry all ingredients from 2-10 in 1 tbsp oil. Grind well with some water, to make a thick paste.
• Mix this with the brinjal. Keep aside.
• Heat oil for the seasoning, splutter the mustard, add curry leaves & dry chillies.
• Add the marinated brinjal to this. Saute till the brinjal's skin becomes soft.
• Then add the tamarind juice.
• Let simmer till the brinjal is well cooked.
• The gravy should be thick in consistency.
• Can be served with chapatti or rice.