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How to make stuffed brinjal | Ennaikathirikai – with less oil & time

This post covers how to make stuffed brinjal recipe or popularly ennai kathirikai in Tamil. Here i show you how to do it quickly with less oil.. You. can follow the same procedure for stuffing ivy gourd or Kovaikkai in Tamil. Brinjal stuffed curry is a very popular spicy curry. It goes well with rice as part of a main course as brinjal curry rice or as a side dish for sambar and rasam rice.It is popularly referred as Ennaikathirikai in Tamil as the curry is fried in oil to get crispiness. However it is always our intention to reduce the oil quantity. So i stuffed the masala powder also called brinjal powder and steam cooked. This saves lot of time to cook. Then i roasted in a pan for crispness. The need for oil is therefore greatly reduced. The same procedure can be followed for stuffing ivy gourd.

You can alter the masala powder or brinjal powder to suit your specific taste requirements . You can add peanuts, grated coconut etc to specific taste. Here i have shown the Tamil nadu brahmin style stuffing.


a) Ingredients for Brinjal Powder

Red chili – 3 nos

Coriander seed – 2-3 tbsp

Chana dal – 1 tbsp

Urad dal – 1 tbsp

Hing – 1/2 tsp

Turmeric powder – 1/4 tsp

Oil – 1 tsp

Salt to taste

b)Stuffed Brinjal

Brinjal (Small size) – 200 grams

Oil – 3 tsp

Mustard – 1/2 tsp

Brinjal powder – 3 tsp

Stuffed Ivy gourd

Ivy gourd – 200 g

Oil – 3 tsp

Mustard – 1/2 tsp

Brinjal powder – 3 tsp


Text Procedure

Brinjal Powder (kathirikai podi)
Step 1

Heat oil in pan. Roast coriander seed, red chili, chana dal, urad dal until it turns into golden brown. Add hing, turmeric powder and salt. Dry grind. Now, brinjal powder is ready.

Step 2 Stuffing brinjal with brinjal powder (Kathirikai podi)

Remove stem from tender brinjal. Slit at centre of brinjal to 3/4th of brinjal length. Avoid cutting till end.Again make two slits in the other direction to 3/4th length. Again avoid cutting till end. the bottom sideof brinjal should remian intact.Check inside brinjal and ensure it is clean without any black spot. Soak it in water.

If you are stuffing ivy gourd , follow similar procedure.

Step 3

Fill brinjal powder inside through the slit and press tightly. If you are stuffing ivy gourd follow the same procedure.

Step 4

Heat steamer for 5 minutes. Place all stuffed vegetables in steamer. Cover lid. Keep stove in medium-high flame. Cook 10-12 minutes for the brinjal/ivy gourd to be cooked softly.

Step 5

Heat 3 tsp oil in a pan. Add mustard and let it splutter. Add cooked & stuffed brinjal. Stir frequently for 5-6 minutes without breaking the vegetables into parts. The stove should be in medium-high flame.Colour darkens and it is slightly crisp outside. Turn off the stove. Add 3 tsp of brinjal powder and mix well.

Now very tasty stuffed brinjal is ready. It is cooked very quickly and fried in very little oil. The procedure for ivy gourd is the same.


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