Ennai Katirikkai / Brinjal Tamil Nadu Style

At the very Southern tip of India is Kanya Kumari. I was fortunate to visit this place recently and watch both the sun rise and sun set at the tri-sea sangam. The point where the Indian ocean, Arabian sea and Bay of Bengal meet.

We stayed at Sparsa Hotel. The hotel was dated; but the food at the restaurant was so good.

Being typical South Indians, we wanted Curd Rice by the end of the second day. So we ordered rice and curd. The steward suggested we have Ennai Kathirikkai. He asked us to order Lime rice to go with it; but we did not as the total quantity of food ordered would have been too much for us to consume.

Ennai Kathirikkai was amazing. My dad, who hates Brinjal, ate some of the curry!

After coming home, my fridge was nearly barren with no vegetables, except BRINJAL!!
So, I made Lime rice with Ennai kathirikkai. My family loved it.

And here is the recipe for you to enjoy.

This recipe is from Kanyakumari and since this place is almost similar to Kerala, there is coconut added. Maybe usually they don't, but I did.

Ingredients:

Brinjal - 5
Onion - 2 medium, chopped
Shallots / small onion - 5 (optional)
Garlic - 3 pods
Ginger - 2 inch
Tomato - 2 medium
Green chilly - 2
Tamarind - 1 small ball
Curry leaf - 2 sprigs
Coconut - 2 tbsp
Red chilly - 5 or more
Coriander seeds - 1 tbsp
Salt
Turmeric powder - 1 tsp
Mustard seed - 1 tsp
Red chilly for spluttering - 2
Methi seeds / uluva - 1 tsp
Oil (preferably til, if not mix of til and vegetable oil) - 8 tbsp

Method:
Heat oil and fry the onions till golden.
Add the ginger and garlic and fry till the garlic turns golden.
Add the tomato and green chilly and fry till the tomato skin peels.
Cool and grind to smooth paste.

Heat a kadai and fry the coriander and red chilly without any oil, till the seeds start popping.
Add this to the fresh coconut and grind to a smooth paste.

In the same kadai, add 4 tbsp oil and add the brinjal to it.

 Fry on a low flame, stirring occasionally till it gets cooked inside and skin changes colour.

Remove from oil and transfer to a plate until later.

Add the rest of the oil to the kadai and splutter the mustard and red chilly.
Then add the methi seeds.
(optional step) Add the Shallots and fry till golden brown.

Add the tomato onion paste, curry leaf and cook covered on a low flame; while stirring occasionally till oil oozes.

Once the oil is seen around the edges, add the tamarind juice, salt and turmeric powder.

Cook covered till the gravy thickens.

Add the fried brinjal and cook covered for 2 minutes. If you think the gravy is too thick, add a splash of water.

Then add the ground coconut.

Ennai Kathirikkai is ready after this boils for 1 minute.
But serve after half an hour so that the curry amalgamates the flavours.

Serve with Lemon rice or plain rice.