Description
A curry scoring cross cuts on small eggplants (Kathirikai), bare-frying them, and simmering in a gravy flavored with a rich peanut/sesame paste and tamarind acidity.
Restaurants serving Ennai Kathirikai
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Eggplant(small)
- Onion
- Tomato
- Tamarind
- Garlic
- Peanuts
- White sesame
- Coriander
- Cumin
- Fennel
- Black pepper
- Red chilies
- Mustard seeds
- Turmeric
- Fenugreek
- Curry leaves
- Salt
- Sesame oil
Instructions
- Score deep cross cuts leaving stems on small eggplants, shallow-fry in generous sesame oil until gooey inside, remove.
- Dry-roast peanuts, white sesame, coriander, cumin, red chilies, coconut fine; paste with a little water.
- Fry mustard seeds, fenugreek, onions, tomatoes, curry leaves in a pot; pour spice paste and tamarind juice. Return fried eggplants, simmer on low until oil floats to finish.
Learn more Spice, substitutes, tips
Key spices
Richness of white sesame and peanuts and tamarind acidity
Substitutes at Japanese supermarkets
Zucchini (substitute as an oil-compatible veg)
Pairing
Indica rice、Paratha
Trivia
[Hardcore] 'Ennai' means oil, 'Kathirikai' means eggplant. Through the Tamil traditional method of pasting peanuts and sesame, it yields amazing heavy richness and satisfaction even without meat—a vegetarian grand feast.
Eating tips & etiquette
[Unique Eating] Crush the whole eggplant over rice with a spoon, coating the rice with the rich sour-spicy sauce soaked inside to eat!
Allergen
Peanuts, Sesame