Master the authentic Madras-style Ennai Kathirikai recipe. This tangy, nutty brinjal gravy is the essential side dish that completes a perfect Seeraga Samba Biryani feast.

Ennai Kathirikai: The Ultimate Madras Biryani Sidekick

A rich, traditional Tamil Nadu style eggplant curry.

Ingredients

The Main Stars

• 250g Small Purple Brinjals (Slit into quarters, stems intact)
• 4 tbsp Gingelly (Sesame) Oil (Essential for that authentic flavor)
• 1 gooseberry-sized ball of Tamarind (Soaked in 1 cup warm water)

The Signature Nutty Paste

Grind these together into a smooth, thick paste:

• 2 tbsp Roasted Peanuts
• 1 tbsp White Sesame Seeds (Toasted)
• 2 tbsp Fresh Grated Coconut
• 1 tsp Poppy Seeds (Optional)

Spices & Aromatics

• 1 Large Onion (Finely chopped)
• 1 Tomato (Finely chopped)
• 1 tsp Ginger-Garlic Paste
• Spices: 1/2 tsp Turmeric, 2 tsp Kashmiri Red Chili Powder, 1.5 tsp Coriander Powder
• Tempering: Mustard seeds, Fenugreek (Methi) seeds, Curry leaves

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Method

1. Fry the Brinjals: Heat 2 tbsp of oil and fry the slit brinjals on medium heat until the skin wrinkles and they are 70% cooked. Set aside.
2. The Tempering: In the same pan, add the remaining oil. Splutter mustard seeds, a few methi seeds, and fresh curry leaves.
3. Build the Base: Sauté onions until golden, then add ginger-garlic paste and tomatoes. Cook until the oil starts to separate.
4. Add Spices & Tamarind: Stir in all the spice powders and salt. Pour in the tamarind extract and bring to a boil for 5 minutes.
5. The Magic Step: Add the ground nutty paste and the fried brinjals. Mix gently.
6. Simmer: Cover and cook on low flame for 10-12 minutes. Wait for that beautiful layer of oil to float on top.

Sunil's Tip: Add a small piece of jaggery at the very end to balance the tanginess. Serve it warm alongside a steaming plate of Biryani!