{"id":2946,"date":"2013-10-06T20:24:41","date_gmt":"2013-10-06T20:24:41","guid":{"rendered":"http:\/\/superduperkitchen.wordpress.com\/?p=2946"},"modified":"2018-04-03T13:32:04","modified_gmt":"2018-04-03T13:32:04","slug":"ennai-kathirikkai-kozhambu","status":"publish","type":"post","link":"https:\/\/superduper-kitchen.com\/index.php\/2013\/10\/06\/ennai-kathirikkai-kozhambu\/dadpinfo\/","title":{"rendered":"Ennai kathirikkai kozhambu"},"content":{"rendered":"<p>Brinjal\/ eggplant is my all time favourite vegetable. I like to eat it in any form be it a \u00a0upperi, ennai kathirikkai, baingan bhartha or eggplant rice. But there is one person at my home who hates eggplant like anything &#8211; MY DAD. \u00a0He does&#8217;t even taste if the brinjal is added to the recipe. So I made this ennai kathirikkai today, without letting my dad to know that it contains brinjal. My mom served him with hot rice without telling the name of the recipe. He started eating and said that the gravy is quite different and it is tasting good. He even asked for second serving. Finally I told appa that it is ENNAI KATHIRIKKAI. He started laughing and said that he can think about consuming brinjal in future as ennai kathirikkai. And so everyone liked it. Best way to eat is to add the gravy with two or three stuffed brinjals. Crush the brinjals in the gravy and mix with hot rice. I like to have it with masala papad.<a href=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00657.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" class=\"size-full wp-image aligncenter\" id=\"i-2999\" alt=\"Image\" src=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00657.jpg?w=800\" \/><\/a><\/p>\n<p><em>INGREDIENTS<\/em><\/p>\n<p style=\"text-align:center;\">Brinjal &#8211; 16<\/p>\n<p style=\"text-align:center;\">Tamarind &#8211; Lemon size<\/p>\n<p style=\"text-align:center;\">Gingelley oil &#8211; 4 tbsp<\/p>\n<p style=\"text-align:center;\">Salt &#8211; to taste<\/p>\n<p style=\"text-align:center;\">Turmeric powder &#8211; A pinch<\/p>\n<p style=\"text-align:center;\">Asafoetida &#8211; A pinch<\/p>\n<p style=\"text-align:center;\"><strong>For stuffing<\/strong><\/p>\n<p style=\"text-align:center;\">Coconut shredded &#8211; 3 tbsp<\/p>\n<p style=\"text-align:center;\">Coriander seeds &#8211; 2 tbsp<\/p>\n<p style=\"text-align:center;\">Channa dhal &#8211; 1 tbsp<\/p>\n<p style=\"text-align:center;\">Urad dhal &#8211; 1\/2 tbsp<\/p>\n<p style=\"text-align:center;\">Red chillies &#8211; 2<\/p>\n<p style=\"text-align:center;\"><strong>For Seasoning<\/strong><\/p>\n<p style=\"text-align:center;\">Mustard &#8211; 1 tsp<\/p>\n<p style=\"text-align:center;\">Curry leaves &#8211; few<\/p>\n<p style=\"text-align:center;\">Oil &#8211; 1 tsp<\/p>\n<ul>\n<li>Soak tamarind in hot water for ten minutes. Extract juice from it.<\/li>\n<\/ul>\n<p><strong>Spicy powder<\/strong><\/p>\n<ul>\n<li>In a kadai, add oil and fry the ingredients given under stuffing adding coconut at the end.<\/li>\n<li>Fry until they turn golden brown.<\/li>\n<li>Allow the ingredients to cool for sometime and grind it to a fine powder.<\/li>\n<\/ul>\n<p style=\"text-align:left;\"><strong>Stuffing<\/strong><\/p>\n<ul>\n<li>Now wash the brinjal and remove the stem.<\/li>\n<li style=\"text-align:center;\"><a href=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00628.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" alt=\"DSC00628\" src=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00628.jpg?w=300&#038;resize=300%2C225\" width=\"300\" height=\"225\" \/><\/a><\/li>\n<li>Carefully slit the brinjals like a floret without splitting it into half.<\/li>\n<li>To this add salt, turmeric powder<\/li>\n<\/ul>\n<p style=\"text-align:center;\"><a href=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00634.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" id=\"i-3001\" alt=\"Image\" src=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00634.jpg?w=800\" \/><\/a><\/p>\n<ul>\n<li style=\"text-align:center;\"><a href=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00638.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" id=\"i-3002\" alt=\"Image\" src=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00638.jpg?w=800\" \/><\/a><\/li>\n<li>Now stuff the ground powder into brinjals. This is the most important step in making this recipe.<\/li>\n<\/ul>\n<p style=\"text-align:center;\"><a href=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00641.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" id=\"i-3004\" alt=\"Image\" src=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00641.jpg?w=800\" \/><\/a><\/p>\n<ul>\n<li>Once this is done, we can start making the gravy.<\/li>\n<\/ul>\n<p style=\"text-align:left;\"><strong>Gravy<\/strong><\/p>\n<ul>\n<li>In a pan, add gingelley oil and splutter mustard seeds.<\/li>\n<li>Now add the stuffed brinjals and cook in low flame until the skin becomes tender. While doing this, the stuffing should never come out.<\/li>\n<\/ul>\n<p style=\"text-align:center;\"><a href=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00644.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" id=\"i-3005\" alt=\"Image\" src=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00644.jpg?w=800\" \/><\/a><\/p>\n<p style=\"text-align:center;\"><a href=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00647.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" id=\"i-3006\" alt=\"Image\" src=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00647.jpg?w=800\" \/><\/a><\/p>\n<p style=\"text-align:center;\"><a href=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00650.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" id=\"i-3007\" alt=\"Image\" src=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00650.jpg?w=800\" \/><\/a><\/p>\n<ul>\n<li>Then add the tamarind juice and allow it to boil.\u00a0To this add salt, turmeric powder and asafoetida.<\/li>\n<li>Add the remaining spice powder to the gravy.<\/li>\n<li style=\"text-align:center;\"><a href=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00652.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" id=\"i-3009\" alt=\"Image\" src=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00652.jpg?w=800\" \/><\/a><\/li>\n<li>The gravy should be thick than a normal sambar.<\/li>\n<li>Finally add the curry leaves.<\/li>\n<li style=\"text-align:center;\"><a href=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00655.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" id=\"i-3010\" alt=\"Image\" src=\"http:\/\/superduperkitchen.files.wordpress.com\/2013\/10\/dsc00655.jpg?w=800\" \/><\/a><\/li>\n<\/ul>\n<p style=\"text-align:left;\">\n<p style=\"text-align:left;\">\n<p style=\"text-align:left;\">\n<p style=\"text-align:center;\">\n","protected":false},"excerpt":{"rendered":"<p>Brinjal\/ eggplant is my all time favourite vegetable. I like to eat it in any form be it a \u00a0upperi, ennai kathirikkai, baingan bhartha or eggplant rice. But there is one person at my home who hates eggplant like anything &#8211; MY DAD. \u00a0He does&#8217;t even taste if the brinjal is added to the recipe. &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[902],"tags":[186,331,777],"class_list":["post-2946","post","type-post","status-publish","format-standard","hentry","category-south-indian-gravy","tag-brinjal-gravy","tag-gravy","tag-stuffed-eggplant-gravy"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ennai kathirikkai kozhambu | SUPER DUPER KITCHEN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/superduper-kitchen.com\/index.php\/2013\/10\/06\/ennai-kathirikkai-kozhambu\/dadpinfo\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ennai kathirikkai kozhambu | SUPER DUPER KITCHEN\" \/>\n<meta property=\"og:description\" content=\"Brinjal\/ eggplant is my all time favourite vegetable. 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rasavangi","author":"Superduperkitchen","date":"9th September 2014","format":false,"excerpt":"\u00a0 \u00a0Rasavangi is very similar to arachuvitta sambar. 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Whenever this curry is made at home, I make sure that I\u00a0have a large portion of it. \u00a0I like the way my amma makes this recipe and\u00a0I followed her method. My thatha and I are hard core fans of this curry. \u00a0We take\u2026","rel":"","context":"In &quot;Poriyal\/Kootu&quot;","block_context":{"text":"Poriyal\/Kootu","link":"https:\/\/superduper-kitchen.com\/index.php\/category\/poriyalkootu\/"},"img":{"alt_text":"DSC01912-001","src":"https:\/\/superduperkitchen.files.wordpress.com\/2015\/09\/dsc01912-001.jpg?w=350&h=200&crop=1","width":350,"height":200},"classes":[]},{"id":5503,"url":"https:\/\/superduper-kitchen.com\/index.php\/2016\/03\/07\/brinjal-thogayal\/dadpinfo\/","url_meta":{"origin":2946,"position":3},"title":"Brinjal Thogayal","author":"Superduperkitchen","date":"7th March 2016","format":false,"excerpt":"Brinjal is my all time favourite vegetable. I love to eat it in any form. Brinjal thogayal is a good substitute for the regular tomato chutney or coconut chutney. 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This visually appealing recipe not only adds colour to your plate but also delivers a delicious mix of sweet, mildly spicy, and earthy flavours.\u2026","rel":"","context":"In &quot;Rice&quot;","block_context":{"text":"Rice","link":"https:\/\/superduper-kitchen.com\/index.php\/category\/rice\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/superduper-kitchen.com\/wp-content\/uploads\/2026\/04\/wp-17757137564878624817685520486197-e1775714838937.jpg?fit=400%2C400&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2184,"url":"https:\/\/superduper-kitchen.com\/index.php\/2013\/05\/27\/vathakuzhambu\/dadpinfo\/","url_meta":{"origin":2946,"position":5},"title":"Manathakkali Vathakuzhambu","author":"Superduperkitchen","date":"27th May 2013","format":false,"excerpt":"Vathakuzhambu is a traditional South Indian tamarind-based gravy known for its bold, tangy, and spicy flavours. 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