Chettinad Ennai Karthikai | Bringal in spicy gravy

Ennai Kathrikai is flavorful kuzhambu/gravy /masala with the aroma for freshly ground masala. Chettinad cuisine is known for its taste and aroma. It will be a feast if we dine in a Chettinad restaurant. Pls, don't miss the chance to taste their delicacies when you get an opportunity.
About this recipe, this fully done by my daughter. When she was in her holiday she decided to make this by taking some help from the internet. As she didn't take some steps photo you may not find it here. It was super tasty for hot steamed rice along with papad. Small sized purple brinjal tastes awesome for this.

Let us see how to make this.

Preparation time: 10 mins
Cooking time: 15 mins
Recipe type: Gravy/masala
Recipe Cuisine: South Indian
Author: Babitha


To dry roast and powder:

Red chilly-10 (adjust)
Coriander seeds-2 tbsp
Fennel seeds-1/tsp
Methi/fenugreek-1/2 Tsp
Pepper-1/ tsp
Cinnamon- a piece

Other ingredients:

Small Bringal-1/4 kg
Oil-1 tbsp
Onion-1 chopped
Turmeric powder-1/2 tsp
Chilli powder-1/2 tsp (optional)
Salt to taste
Curry leaves.


1. Dry roast all the ingredients given under to roast. Cool and make a fine powder.

2. Make a paste with the powder, salt, and water.

3. Clean the eggplant, slit cut from below without cutting it fully.

4. Fill the cutting with the prepared masala.

5. Heat oil in a pan and place the masala coated Brinjal with the opening facing above. Roast it well. Then take it from the oil.

6. In the same oil add chopped onion and saute.

7. Add tomato, curry leaves and saute.

8. Then add spice powders, salt, little water, and cool well till raw smell vanishes and the gravy becomes thick.

9. Switch off. When serving place the sauteed brinjal over the masala and serve.

P.S. my daughter didn't take pictures of other steps in making. When I make it surely will update.

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