KATHIRIKKAI ENNAKAI / EGGPLANT/BRINJOL /AUBERGINES IN THICK GRAVY

Great day everyone! Welcome to Ruku's Authentic Kitchen Flavors where real food recipes are shared.

I am going to share with all of you another vegetarian dish. If you want none vegetarian add in anchovies / ikan bilis. It is superb. Today s Kathirikkai Ennakai which means eggplant in oil. Once the brinjol is cooked oil will separate and appear. That is what it means ennakai. It is the simplest dish to do and very tasty. Youngsters out there try this you will love it!

INGREDIENTS

4 round brinjol (cut into chunks like below)

1 cup coconut milk

1 big onions (sliced)

4 garlic cloves (chopped)

2 green chilies (sliced)

1 teaspoon cumin powder

1/2 teaspoon turmeric powder

2 sprigs of curry leaves

5 tablespoon oil

Salt to taste

METHODS

1. In a manchatti/claypot or a wok, heat up oil. Add in onions, curry leaves, green chilies, garlic. Stir well.

2. Add in the brinjol and mix well till the color changes.

3. Then add in the turmeric powder, cumin powder and salt to taste. Combine all well. Leave it for 5 minutes before pouring the coconut milk.

4. Now add in the coconut milk and combine again all together and leave it till the oil breaks.

5. Now the liquid is getting lesser. Wait till the oil comes up. Like below.

6. Now the kathirikkai ennakai is ready to be eaten. The oil is coming up at the sides that what we want. Best eaten with rice. Enjoy!