Ennai Kathirikai

# Ennai Kathirikai Recipe – A Delightful Dish from Mom’s Dosa in Cloverdale

## Introduction/Description
Welcome to Mom’s Dosa, your go-to place in Cloverdale for authentic Indian dishes! Today, we’re excited to share our beloved Ennai Kathirikai recipe, a classic Tamil Nadu specialty that’s bursting with flavors. This dish features small, tender eggplants stuffed with a rich, spiced filling and cooked until they are melt-in-your-mouth delicious. Perfect as a side to your favorite roti or rice, Ennai Kathirikai is an excellent way to bring the taste of South India to your home kitchen!

## Ingredients List
To make the delectable Ennai Kathirikai, you’ll need the following ingredients:

– 6 medium-sized small eggplants (brinjals)
– 3 tablespoons of cooking oil (preferably sesame or vegetable oil)
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1 teaspoon urad dal (black gram)
– 2 dried red chilies
– 1 onion, finely chopped
– 2 tomatoes, finely chopped
– 1 tablespoon ginger-garlic paste
– 2 tablespoons of roasted peanut powder
– 1 tablespoon of grated coconut (optional)
– 1 teaspoon turmeric powder
– 1 tablespoon red chili powder (adjust to taste)
– 1 tablespoon coriander powder
– Salt to taste
– Fresh coriander leaves for garnish

## Instructions/Steps
1. **Prepare the Eggplants**: Wash the small eggplants and make two diagonal slits on each, keeping the stem intact. This helps to stuff the masala later.

2. **Make the Stuffing**: In a bowl, combine peanut powder, grated coconut, turmeric powder, red chili powder, coriander powder, and salt. Mix well to form a thick paste.

3. **Stuff the Eggplants**: Carefully stuff each eggplant with the prepared masala mixture, ensuring it gets into the slits.

4. **Cook the Masala**:
– In a large pan, heat the cooking oil over medium heat.
– Once hot, add mustard seeds, cumin seeds, urad dal, and dried red chilies. Sauté for a minute until the mustard seeds splutter.
– Add the chopped onions and ginger-garlic paste, and sauté until the onions turn golden brown.

5. **Add Tomatoes**: Stir in the chopped tomatoes and cook until they become soft and mushy.

6. **Cook the Stuffed Eggplants**: Gently place the stuffed eggplants in the pan. Cover and cook for about 15-20 minutes, turning occasionally, until the eggplants are cooked through and tender.

7. **Final Touch**: Once cooked, check for salt and spice levels. Garnish with freshly chopped coriander leaves.

8. **Serve Hot**: Your Ennai Kathirikai is ready to be served! Pair it with steamed rice or Indian bread for a complete meal.

## Cooking Time
– Preparation Time: 15 minutes
– Cooking Time: 30 minutes
– Total Time: 45 minutes

## Serving Size
This recipe serves 4 people.

## Tips and Variations
– **Vegan Option**: This dish is inherently vegan; make sure to use plant-based oil.
– **Spice Level**: Adjust the amount of chili powder according to your spice preference.
– **Additional Vegetables**: Feel free to add chopped bell peppers or potatoes to the masala for additional flavor and texture.
– **Storing Leftovers**: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

### Disclaimer
Please note that this Ennai Kathirikai recipe is a reference and may differ from the authentic recipe prepared at Mom’s Dosa in Cloverdale. We encourage you to visit us for a true taste of this delicious dish!

Thank you for choosing Mom’s Dosa for your Indian culinary adventures! Enjoy your cooking and ensure to share your experience with us!