Brinjal Fry – Ennai Kathirikkai Masala

Brinjal fry is like a staple in our home, they pair very well with any kind of South Indian meal. Some vegetarian days calls for some good side dish to go with sambar  or rasam and then this recipe of my MIL’s comes to my mind. It just a simple brinjal curry made in typical Pondicherry style…that addition of fresh fennel adds in a ton of flavor which will make everyone rave about it for hours. My hubby loves this dish and sometimes i make it for weeknight dinner… on a day when I don’t have much energy to do any elaborate cooking, this simple side dish with plain rasam sadham will be like heaven…. and see everyone having their dinner quietly with no complaints or questions asked… 😆

Ingredients
Brinjal – 6
Onion – 1 cup (roughly chopped)
Green Chilli – 2 sliced
Tomato – 1/2 cup (chopped)
Ginger – 2 inch (crushed)
Garlic-  8 cloves (crushed)
Turmeric powder – 1/4 teaspoon
Red chilli powder – 1 teaspoon
Garam masala powder – 1/4 teaspoon
Salt – 3/4 teaspoon (or to taste)
Jaggery – a pinch (optional)
Mustard seeds – 1/2 teaspoon
Cumin seeds – 1/2 teaspoon
Curry leaves – 6 leaves
Fennel seeds – 1 teaspoon
Coriander leaves-  a few for garnish
Oil – 4 tablespoons

Trim the brinjal head and quarter them as shown and keep it immersed in water to avoid discoloration.

Heat oil in a frying pan and splutter mustard seeds, cumin seeds and curry leaves.

Saute chopped onions along with sliced green chillies, crushed garlic and ginger until lightly translucent.

Add in chopped tomatoes, cover and cook over low flame for 5 minutes.

Now add turmeric powder, red chili powder, garam masala powder & salt along with the cut brinjal pieces. (you may add a pinch of jaggery at this stage, but its optional)

Add water at this stage and reduce the flame.

Again cover and cook for 10 minutes over low flame.

Meanwhile either grind or crush fennel seeds to a coarse texture and keep it ready.

Once you open, the brinjal gets thoroughly cooked along with onion & tomato.

Now add the crushed fennel seeds and keep sautéing gently without mashing the brinjal.

The masala will thicken after few minutes, garnish with coriander leaves.

You can see the oil oozing out once its done. Switch off!

Serve as side dish for rice or chapati.

Notes

• Serves 3
• This is more thick a semi thick masala suits well for sambar, rasam or curd rice. They also go well with light pulao or biryani.
• Adding fennel towards the end gives nice flavor to the dish. My MIL also adds a pinch of jaggery which balances the heat and gives a tinge of sweetness to the dish.
• Adding crushed ginger garlic does make a difference rather than adding paste, they give fresh flavor every bite.

Some more Brinjal recipes to try….

Brinjal Gothsu 

Vankaya Pachadi Recipe – Brinjal Chutney  

Vankaya Vepudu Recipe – Andhra Style Stuffed Brinjal Fry  

Gutti Vankaya Koora  

Vankaya Pakodi Kura

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