Ennai Kathirikkai Masala, Stuffed Brinjals Masala

Brinjals cooked in a spicy masala – Tamilnadu style. Spicy Ennai Kathirikkai Masala Recipe – Stuffed Brinjals Masala.

This is one of my favorite ways of having brinjal for lunch. I love stuffed brinjals. I have already shared the recipe for Andhra style stuffed brinjals which is another quick and easy recipe. This is Tamilnadu style stuffed brinjal masala.

For the Stuffing Masala Paste
Take a pan and add in the peanut oil. Add in the sesame seeds, peanuts and chana dal. Saute on a low flame until the chana dal is slightly golden in colour. Add in the coconut, onion and the tamarind. Add in the dried red chillies. Fry for a minute. Remove from heat and set aside to cool.

I added two varieties of red chillies. Byadagi and regular guntur chillies. Byadagi chillies give a bright red colour to the curry and the guntur chillies makes it spicy.

Once the mixture is cool, grind in a small mixie jar to a smooth paste. Add very little water (a couple of tablespoons) while grinding. We need a thick paste.

Remove 3/4th of the stem from the brinjal. Cut the brinjal in a cross like shown in the picture. Cut only 3/4th of the brinjal in a cross so the brinjal still holds its shape. Stuff the brinjal on the inside with the ground paste. Set aside.

For the Ennai Kathirikkai – Stuffed Brinjals

Heat oil in a pan and add in the stuffed brinjal. Add a cup of water to the remaining ground masala paste to dilute the paste. Add the remaining paste to the pan. Cover the pan with a lid and cook on a low flame for 20 minutes.

Streaks of oil will start floating on the surface after the masala has thickened from cooking. That’s an indication that the masala is well cooked. Add in the curry leaves and the chopped coriander leaves. Mix once and remove from heat.

Serve hot with steaming hot rice and ghee.

5.0 from 3 reviews

Ennai Kathirikkai Masala, Stuffed Brinjals Masala

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Author: Kannamma - Suguna Vinodh

Serves: 4 servings

Ingredients

For the Stuffing Masala Paste

• 1 teaspoon peanut oil
• 1 tablespoon chana dal
• 1 tablespoon peanut
• 1 tablespoon white sesame seeds
• 2 tablespoon fresh coconut
• 3 dried red chillies (Byadagi or Kashmiri)
• 2 dried red chillies (Gundu milagai or any spicy variety)
• 1 onion, roughly chopped
• half a gooseberry size tamarind
• 1 teaspoon salt

Other Ingredients

• 12 small brinjals
• 3 tablespoon peanut oil
• 1 sprig curry leaves
• 2 sprigs coriander leaves, chopped

Instructions

For the Stuffing Masala Paste

1. Heat a pan and add in the peanut oil. Add in the sesame seeds, peanuts and chana dal. Saute on a low flame until the chana dal is slightly golden in colour.
2. Add in the coconut, onion and the tamarind. Add in the dried red chillies. Fry for a minute.
3. Remove from heat and set aside to cool.
4. Once cool, grind in a small mixie jar to a smooth paste. Add very little water (a couple of tablespoons) while grinding.

For the Ennai Kathirikkai - Stuffed Brinjals

1. Remove ¾th of the stem from the brinjal. Cut the brinjal in a cross. Stuff the brinjal on the inside with the ground paste. Set aside.
2. Heat oil in a pan and add in the stuffed brinjal.
3. Add a cup of water to the remaining ground masala paste to dilute the paste. Add the remaining paste to the pan. Cover the pan with a lid and cook on a low flame for 20 minutes.
4. Add in the curry leaves and the chopped coriander leaves. Mix once and remove from heat.
5. Serve hot with steaming hot rice and ghee.

3.5.3226