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!

Gram Flour Dosa (Besan Puda)

Recipe from here
Video Recipe Here 


Ingredients:
1 cup besan (gram flour) (available in Indian grocery stores)
1/4 cup rice flour (optional)
1 teaspoon salt
3/4 cup water
1/2 teaspoon cumin seeds (jeera)
1 teaspoon chopped green chilies
1 cup shredded zucchini (Italian squash)
1 tablespoon chopped cilantro (green coriander)
About 6 tablespoons of oil to cook

Method
Shred the zucchini with the skin and keep aside.
Mix all the dry ingredients together: besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, the
consistency of pancake batter or Dosa batter. Add the green chilies, cilantro, and zucchini. Mix well.
Use a non-stick skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
Pour about 1/2 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7″ in diameter.
When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the puda using a flat spatula.
Press the puda lightly all around with the spatula to make the puda cook evenly. Turn the puda three to four time, until crisp and brown on both sides.
Repeat for the remaining pudas.

Tips:

Spread the batter quickly, or it will begin to dry and will be difficult to spread.

Serving Suggestions:
You can serve the puda with yogurt, chutney, spicy pickles, or ketchup.
Pudas can also be served as quesadillas. Fold the pudda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.

Variations
Zucchini can be replaced with finely chopped spinach, shredded potatoes, or finely shredded cabbage.
If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.
Cilantro can be replaced with ground coriander powder.