Ennai Kathirikkai – Spiced Baby Brinjal/Eggplant In Tangy Gravy

Brinjal, eggplant, aubergine or whatever you want to call it, is very popular in Indian cuisine. Owing to its versatile nature and high nutrition value, it is often called the “king of vegetables”. I distinctly remember a cartoon in my childhood (in the state-owned Doordarshan, of course) that showed a stout brinjal with a crown on its head, dancing along to some fancy tune!

Ennai kathirikkai is a spicy South Indian preparation of baby brinjals in a spicy, tangy gravy. This is the first time I ever tried making it on my own. I always thought it would be so hard to nail the flavor. While in reality, it turned out to be an easy dish. Plus, since the baby brinjals are used whole, there is not much prep work involved. Win-win!

I made just enough for two persons with two brinjals each. Feel free to scale the recipe as per your need.

You will need: (* – refer Notes)

• Oil – 2 tbsp, preferably coconut oil
• Mustard seeds – 1/2 tsp
• Whole red chilies – 2
• Curry leaves – a few
• Shallots or small red onions – 4-5, roughly chopped
• Turmeric powder – 1/4 tsp
• Red chili powder – 1/2 tsp
• Coriander powder – 1 tsp
• *Sambar powder – 1/2 tsp
• **Asafoetida or Hing powder – a small pinch
• Baby brinjals or small Indian eggplants – 4
• Tomato – 1, pureed
• Tamarind paste – 1/2 tsp, or fresh tamarind – a 1-in ball
• Salt – to taste
• Water

For the spice mix to rub on the brinjals,

• Oil – 2 tsp
• Turmeric powder – 1/4 tsp
• Red chili powder – 1/2 tsp
• *Sambar powder – 3/4 tsp
• Black pepper powder – a big pinch
• Salt – 1/2 tsp

Notes:

* Sambar powder adds a unique flavor to this dish. Feel free to leave it out if not available. Slightly increase red chili powder for more heat.

** Asafoetida or Hing is a common condiment in Indian cuisine used to harmonize sweet, sour, salty and spicy components in food, and also as a digestive aid. It is freely available in powder form in Indian grocery stores. It is repulsively pungent in raw form, but delivers a nice flavor when cooked.

How to:

• Wash the brinjals and pat dry with a clean cloth. Remove the green stems.
• Make two score marks on the uncut sides. Do not cut all the way, the brinjals need to be intact. (See the picture below.)
• Rub a little oil on the insides and all over each brinjal. Mix all other spices listed under the spice mix and rub it liberally inside the cut portion of each brinjal.

• Shallow fry the brinjals in a little oil on low heat, just so the skin is wrinkled and it develops a nice flavor. I simply popped it in the oven at 400 deg.F for 8 minutes.
• Meanwhile, heat 2 tbsp oil in a pan. Add the mustard seeds, whole red chilies and curry leaves. When the mustard seeds start sputtering, add the shallots and fry them for a minute.
• Add the turmeric, red chili, coriander, sambar and hing powders and roast them till nice and aromatic.
• Add the tomato puree and tamarind mixed with a little water. Add salt and cook thoroughly till gravy is nice and bubbly.
• Add the roasted brinjals, cover and cook till they are cooked through. Add a couple of tablespoons of water if the gravy seems to be drying up.
• The brinjals are done when they are soft and can be easily poked with a fork. Remember they should be intact and not overly mushy.
• Serve hot with white rice and some yogurt on the side.

Any curry with tamarind in it tastes even better the next day, when the flavors have had time to develop.

Variations:

• I have prepared a simple spice rub for the brinjals. Some recipes call for a more substantial stuffing with the spices ground with a little dry roasted coconut and made into a thick paste with water.

Do try this delicious and flavorful brinjal curry. I am sure you will like it!

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