Ennai kathirikkai fry is an easy no onion no garlic recipe, which is different from the usual kathirikkai poriyal or kathirikkai curry I make with garlic in onion tomato base.
I tried this recently after my co sis told that she tried from Radhika's blog. I liked it a lot and had it with sambar and rasam rice. Great with curd rice as well. I am so happy that I found another brinjal recipe.
Will make this often for myself. I tried the way we another brinjal kuzhambu, but you can omit the ingredient as the original recipe doesn't call for those.
Update: Many of your pointed out this is called podi kathirikai. I just tried and posted as I saw in the other blog. Now the blog is down and I cannot find the source. So name it what ever you like it but this will turn out delicious.
I used purple brinjal and I find it does not hold it's shape. Use the small stripped white +purple brinjals for best results as it holds shape better.
After adding the podi, take care not to over cook as the podi will turn dark.
Recipe card
Ennai kathirikai fry
Ingredients
- 10 Brinjal
- Salt
To dry roast and powder
- 3 Red chilli
- 1 teaspoon Coriander seeds
- 1 teaspoon Chana dal
- 1 teaspoon Urad dal
- ¼ teaspoon Asafoetida
- Black pepper Optional - ½ tsp
- Grated coconut optional - 2 tbsp
To temper
- 2 tablespoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Cumin seeds
- 8 Curry leaves
Instructions
- Cut brinjals lengthwise and keep it immersed in water until use. In a kadai, dry roast red chilli, chana dal, urad dal, coriander seeds, black pepper (if adding) well until the dal turns golden.
- Add coconut to this and fry for few seconds. Cool down and transfer to a mixer/ blender.
- Powder finely, keep aside. In a kadai, add oil, temper with mustard, cumin seeds and curry leaves.
- Add cut brinjals, salt and cook in oil itself in medium or low flame.
- Once it's ¾th done, add powdered spices and mix. Fry until the brinjal gets cooked and spices gets coated to the brinjal.
Notes
- Depending on the size of brinjal, cut it into 4 or 6, lengthwise.
- Do not over cook the brinjals.
- Add more oil if needed while cooking brinjals.
Method:
1. Cut brinjals lengthwise and keep it immersed in water until use. In a kadai, dry roast red chilli, chana dal, urad dal, coriander seeds, black pepper (if adding) well until the dal turns golden.
2. Add coconut to this (if adding) and fry for few seconds. Cool down and transfer to a mixer/ blender.
3. Powder finely, keep aside. In a kadai, add oil, temper with mustard, cumin seeds and curry leaves.
4. Add cut brinjals, salt and cook in oil itself in medium or low flame.
5. Once it's ¾th done, add powdered spices and mix. Fry until the brinjal gets cooked and spices gets coated to the brinjal.
Serve with rasam or sambar or curd rice. An easy no onion no garlic ennai kathirikkai curry.
Veena Theagarajan says
very tempting loved the lighting of the clicks
Gaayathri Govindarajan says
Actually this is podi potta kathrikaai...i believe ennai katrikaai will be in gravy form..but anyway i will use this recipe for podi potta kathrikaai..thanks:)
Jaya Kumar says
It's not a yennai katharikkai. This is podi katharikkai. No need to add pepper.
Karunakaran M kalathi says
Yeah this is podi kathirikkai
In our version, we first roast coriander seeds, sesame seeds, groundnuts, red chillies , asafoetida. We add to it semi boiled crunchy brinjals.
Microwaving brinjals may yield better results for crunchier version.
Unknown says
This is Podi kathirikkai. Ennai kaththirikai can be made from same powder and same brinjals, by simply stuffing the powder in slit brinjals...
Traditionally Modern Food says
I love kathrikai..looks tempting
Pal says
Tried this recipe during the weekend and it was awesome! Thanks Rak.
Pavithra says
Hi,
Your recipe sounds nteresting.. can you please elaborate it please
Kaveri Kshirsagar says
Can we make this recipe with lady fingers? Any tips for that?
Raks anand says
May be you just have to fry the ladies finger in little sesame oil to get rid of slime and then proceed with the recipe .
R Vittal Rao says
There is no mention of salt anywhere in the whole of the recipe. Please incorporate.
Raks anand says
Check step 4 🙂
Megha Desai says
No need to cover the brijal ?
Raks anand says
Not needed.
Abirami Sakthivel says
Can we add roasted crushed peanuts on to this??
Abirami Sakthivel says
Can we add roasted crushed peanuts??
Saran Durai says
Tried this today.. Turned out great.. Thank you fr sharing
Sudha Sreedhar says
All ur brinjal curries r good. Especially podicurry i loved a lot.if the size of the brinjal is bit big, i go with podi curry or else for stuffed version of urs. I talk to u in my mind, day in and day out but sometimes only am able to talk to u thru words raks.....
Unknown says
Tried this receipe and turned out yummy....
Sudha Sreedhar says
Yes raks... tq..
Srividhya says
Today I tried this and it came out really very well .. thank u for this lovely recipe..
Raks Anand says
Thank you so much 🙂