Ennai Kathrikai @ Brinjal Stuffed Curry

Ennai Kathrikai @ Brinjal Stuffed Curry is prepared with tamarind & jaggery along with some spicy Indian masalas which goes very well with rice or dosa. Hope you all try & enjoy it!

Cooking Time – 25 minutes | Preparation Time – 15 minutes | Serves – 3-4

Things Required

Brinjal – 10-15 (small & round sized)

Gingelly (Sesame) Oil – 6 tablespoon

Mustard – 2 tablespoon

Turmeric Powder – 1 teaspoon

Small onion – 6-7 (Finely chopped)

Curry Leaves – 2 tablespoon

Tomato – 1 (Finely chopped)

Salt – to taste

Water – as required

Jaggery – 1 tablespoon (grated)

To prepare Masala Powder

Urad Dal – 1 tablespoon

Bengal Gram – 1 tablespoon

White/ Black sesame (Til) – 1 teaspoon

Pepper – 1 teaspoon

Peanuts – 1 tablespoon

Asafoetida (Hing) – 1 teaspoon

Grated coconut – 3 tablespoon

Dhaniya (Coriander seeds) – 3 tablespoon

Red chillies – 6-7

1. Heat a tablespoon of oil in a pan & add the ingredients mentioned to prepare masala powder one by one (roast each ingredient sperately) and roast them. Cool them thoroughly & grind to a fine powder.(This powder can be used while making various other curries like bhindi, bitter gourd, etc.)


2. Wash the brinjal & slit them into 4 along with the stalk. Check if there are any insects/ worms as they are usually found in this vegetable & if so do not use them.

3. Soak tamarind in hot water and extract tamarind juice.

4. Add the remaining oil in the pan. Once heated, add mustard, onion, tomato, curry leaves & turmeric powder.(Garlic can also be added if required)

5. Once they are cooked, add the brinjal, cover it and cook for 5 minutes. (Masala powder can be stuffed into the brinjal & added before cooking it)


6. Once brinjal is half cooked in the oil, add the tamarind juice, salt, jaggery, ground powder and required amount of water. Give it a stir once a while & cover it for 10 mins until excess oil comes out of the gravy.


Now your brinjal curry is ready to be tasted! 🙂


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