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Ennai Kathrikai
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Ennai Kathirikai curry

Tiny eggplants stuffed with dal mixture and pan fried in oil
Prep Time10 mins
Cook Time25 mins
Soaking time45 mins
Total Time1 hr 20 mins
Course: Lunch, Main Course
Cuisine: Indian
Keyword: Dry curry, Gluten free,, South Indian lunch recipes
Servings: 2
Author: Jeyashri suresh


  • 10 small brinjals
  • ¼ cup chana dal
  • 1 tbsp coriander seeds
  • 4-5 red chilis
  • 2 pinches asafoetida
  • ¼ tsp turmeric powder
  • Salt as needed
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • Few curry leaves


  • Soak the chana dal, coriander seeds and red chili for 45 minutes.
  • Drain the water completely.
  • Add turmeric powder, salt and asafoetida to this and grind this.
  • Do not add water while grinding.
  • The stuffing is ready.
  • Wash and pat dry the brinjals.
  • Slit the brinjals, do not cut this fully.
  • Take ½ tsp -3/4 tsp of stuffing and stuff this inside the brinjals.
  • If you have some dal mixture left, no need to worry, you can use it while making the curry.
  • Arrange the brinjals in a idli steamer and steam this for a minute.
  • This helps in holding the shape of the brinjals without the filling coming out.
  • You can do the same for podi stuffed brinjals too.
  • Do not steam this for more than a minute.
  • Take this out from the steamer.
  • In a pan add oil and add in the mustard seeds and curry leaves.
  • Once the mustard splutters, gently place the brinjals into the pan.
  • Add the remaining ground dal paste, if any. I had 2 tsp of the dal mixture and I added it to this pan.
  • Gently mix this.
  • Cover and cook for 15 minutes. You can sprinkle 1-2 tbsp of water in between.
  • Or everytime before turning this, wet the ladle with water and then turn. This helps in keeping the brinjals moist.
  • Open and gently turn over in between.
  • Keep the flame in medium – low.
  • The brinjals will become soft and the dals will be cooked.
  • If needed drizzle few drops of coconut oil and switch off the flame.
  • You can mix this with hot rice also or enjoy with rasam sadam too.



1.Choose tiny variety of brinjals for making this recipe. 2. Steaming the brinjals for a minute helps to hold the shape of the enna kathrikkai.