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.