Ennai Kathirikkai Masala. Brinjal Masala.
My whole blog’s only goal is to achieve the authentic preparation of my regional recipes. And the word authentic’ makes no sense sometimes…as most of the spices(integral part of Indian cuisine)are brought to India through early rulers and travelers. Imagine the food without chili powder! It must have been once authentic!! It is so hard to believe that, people managed with only native vegetables(that doesn’t include potatoes cauliflower, beans, peas, cabbage, turnips, carrots, radish, snow peas, chow chow, beets, etc). What Rama would have eaten? How vegetarians were once content with just turkey berries and wild greens!!! Its really mind blowing.
Anyhow, coming back to the point, even though at each and every post I claim ‘Authentic Preparation‘ I really feel awkward using such phrase. All I could say is, I just try to retain some level of perfection, what my Mom and Grandma cooked. That is why I keep asking country dwellers and old people…how they temper their food, whats the method of making perfect curry and so on.
Well, Yennai Kathirikai/ Spicy Eggplant Masala is a specialty dish in my area. We make it entirely different. Take a look here, please. When AK cooked his family adopted version, I was all skeptical to take a bite. I couldn’t agree that this is also called ‘Yennai Kathirikkai’(with zero tamarind and lots of poppy seeds and no tempering at all)!!! As I told you before’ I like the food, cooked other than myself’ very much (yes, sometimes it happens). Now, started appreciating all the (so called)unconventional recipes(??) as well.:) This tasted great:)
Small Violet eggplants 6-8
Green chilies 3 slitted
Garlic 6 cloves
Puprple onions 6 small- sliced
Tomatoes 6 small – chopped
Poppy seeds 2 spoons
Cashew nuts 5
Grated coconut 1/2 shell
Cumin seeds 1 spoon
Turemric 1/2 spoon
CHili powder 1-2 spoons
Sesame oil few spoons.
Blend 2 onion, 2 tomatoes along with salt, turmeric and chili powder. Set aside – step 1.
Wet-grind poppy seeds, coconut, 1 green chili, cumin seeds and cashew nuts. Set aside step-2.
In a wide wok, heat oil. Add wet ground paste number 1. Saute till the raw odour leaves the pan.
Followed by remaining chilies, onion, garlic…fry real good. Add tomatoes and continue frying.
Now, add sliced egg plants. Cover and cook. Once the egg-plants are half the way done, add the wet-ground paste 2. Remove the lid and cook for a brief period, once the oil shows up on the sides, its done.
Serve to go with chappathis and rotis.