One fine day, after our wedding, I was cooking this ennai kathrikai fry and my husband who came inside the kitchen said, “Don’t make brinjal for me. Make it for yourself”. Hearing this, Earth slipped under my foot. Because brinjal is one of my very favorite vegetables and I cannot live without it 😦 😦 After a lot of convincing, made him taste a single piece of this fry and he instantly fell for it. Now he loves it very much than I do. Whenever he goes to buy vegetables, the baby brinjals are one that he doesnot miss to buy. The picture of this fry may not be appealing. But it really tastes awesome with hot rice and ghee. Trust me 🙂
- Baby Brinjals – 8 to 10 (Purple variety)
- Channa dal – 2 tablespoons
- Coriander seeds – 2 tablespoons
- Coconut – 1/2 cup, shredded
- Dry red chilli – 2 or 3 depending on the spice level preferred
- Salt – to taste
- Gingelly oil – 2 tablespoons
1. In a pan, dry roast the channa dal and coriander seeds till the dal becomes golden brown.
2. Now add in the dry red chilli, give a stir and then add the shredded coconut and mix it once and switch off the flame. Let it cool. My red chillies were not spicy at all, so I added more chillies. Depending on the spiciness of the red chillies you use and the spice level you prefer, can increase or decrease the amount of red chillies used.
3. Once it cools down, take it in a mixer grinder along with salt and grind it to powder. The powder need not be fine. Add just a pinch of extra salt as the brinjals while cooking will absorb some salt.
4.Now take the brinjal, slit it as shown in the picture and stuff one teaspoonful of the ground powder. If the brinjal is small, you can just slit into four. Mine was not so tender so I slit it into 6 parts for quick cooking. Do the stuffing for all the brinjals.
5.If there is any remaining powder , reserve it. We can use it later. Now heat 2 tablespoons of gingelly oil in a pan and when it becomes hot, carefully place the stuffed brinjals in the oil. Gingelly oil give a nice flavour to this fry but you an use any cooking oil you prefer.
6.Keep it covered for a minute and then gently flip the brinjals and then again keep it covered for another minute. Repeat this till the brinjals turn tender and are cooked fine.
Keep it in medium flame and keep a constant watch as they may get burnt easily. When the brinjals are cooked fine, now if you have any remaining powder , add it to the cooked brinjals and just give a stir and switch off the flame.
Serve it hot with hot rice and ghee. This fry is also a good accompaniment for rasam rice or curd rice.