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

INGREDIENTS:

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

MASALA:

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

Salt

METHOD:

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.