Enna Kathirikka / Brinjal Fry

Ingredients (Serves 3 to 4 people)

5 or 6 small brinjals,  slit into 4 retaining the crown part

For stuffing

4 tbsp chilli powder

4 tbsp coriander powder

1 tsp turmeric powder

1 tbsp garam masala

salt to taste

water to make thick paste

For frying

6 tbsp sesame oil

1 large onion, chopped

1 inch ginger, chopped

1 garlic pod, chopped

puree of 2 tomatoes

The left over stuffing masala

water to make the left over masala a loose paste

How to make the tomato puree?

Cook the tomatoes with 1/4 cup of water in a pan until they are soft. Now peel off the skin.Puree it without seeds..

Preparation

1. Clean the brinjals thouroughly, pat dry and slit into 4 pieces retaining the base part.

2. Mix all the ingredients for the stuffing together and make a thick paste.

3. Divide the stuffing masala into two approximately equal portions and fill all the brinjals with the first portion. Keep the other one for the frying .

4. Now heat a bottom thick kadai. Add sesame oil. Once the oil is hot ,add the stuffed brinjals and fry gently until the brinjals change it's color. Make sure all the sides are fried evenly . Once it is done, take out the brinjals from the oil and keep aside.

5. To the same oil, add the chopped garlic and ginger. Saute for 30 seconds.

6. Add the chopped onions and saute until they turn light brown.

7. To this, add the tomato puree and mix well. Cover the kadai with a lid and cook for 2 minutes.

8. At this stage, add the left over stuffing masala after making it a loose paste by adding some water. Stir it for 30 seconds and add the fried brinjal also to this.

9.  Allow this to cook for another 6 to 7 minutes. At this stage you will see the oil separating from the curry.


*It goes well with ghee rice or vegetable biriyani.