Monday, 20 June 2011

Enna Kathrika (Maami's Corner)

The Maami's Corner is provided as a relief to include all vegetarian recipes.Most of the recipes do have their origins from genuine Brahmin households where culinary expertise is passed on along with ever silver utensils from one generation to the next .... 
                                          Courtesy: Daphne Durai

Brinjal/egg plant: ½ kg (small variety)
Onion: 1 (chopped)
Green chilli: 1 (chopped)
Ginger-garlic paste: 1 tsp
Tamarind pulp: ½ cup
Coriander leaves: 2 tbsp
Curry leaves
Til (sesame) oil: 4 tbsps
Salt to taste

Coconut or copra: ½ cup
Cashew nuts or groundnut: 1 tbsp
Khus khus/Poppy seeds: 1 tsp
Til seeds/Sesame seeds: 2 tsps
Chilli powder: 1 tsp
Coriander powder: 1 tsp

Grind masala to a fine paste.
Slit brinjal into 4, keeping stalk intact.
Fill with masala paste, keep aside.
Heat oil, fry onion, ginger-garlic paste, green chill & curry leaves.
When brown, add stuffed brinjal. Stir well, add tamarind pulp, salt & half a cup of water.
Cover & cook till oil separates. (sprinkle a little water in between if gravy dries up)
Garnish with coriander leaves.
Serve with rice.


  1. You're amazing!!

    Leslie and liam

  2. Thanks.Ask Mama to try some recipes.

  3. Ok. When ever i come to this site, I feel so hungry!