How to Make Ennai Kathirikai Kolambu: A Step-by-Step Guide

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Ennai Kathirikai Kolambu, a traditional South Indian dish, translates to “brinjal (eggplant) stuffed with masala in a gravy.” This delicious and hearty dish is perfect for a busy weeknight meal. Packed with flavor and aroma, it’s sure to tantalize your taste buds and leave you wanting more.

The key to this dish lies in the masala stuffing and the use of high-quality sesame oil. Anjali sesame oil, known for its purity and rich flavor, adds an extra layer of depth to the kolambu, making it truly unforgettable.

Here’s a step-by-step guide to creating this perfect weeknight meal:

Ingredients:

  • For the Masala:
  • Dry red chilies
  • Cumin seeds
  • Black peppercorns
  • Coriander seeds (optional)
  • Coconut, grated
  • Sesame seeds
  • Shallots (or small onions)
  • Garlic cloves
  • Ginger, small piece
  • Anjali sesame oil

For the Brinjal and Kolambu:

  • Small brinjals
  • Tamarind paste
  • Turmeric powder
  • Salt to taste
  • Jaggery (optional)
  • Curry leaves
  • Cilantro, chopped (for garnish)

Instructions:

  1. Making the Masala:
  • Heat Anjali sesame oil in a pan. Add dry red chilies, cumin seeds, and black peppercorns. Fry for a few seconds until fragrant.
  • If using coriander seeds, add them now and fry with the other spices.
  • Add the grated coconut and sesame seeds. Roast on low heat until golden brown.
  • Add shallots, garlic, and ginger. Saute until softened.
  • Grind the roasted ingredients along with some water into a smooth paste.

2. Preparing the Brinjal:

  • Wash and pat dry the brinjals. Make a small slit along the length of each brinjal.
  • Stuff the prepared masala paste into the slits of the brinjals

3. Cooking the Kolambu:

  • Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and fry for a few seconds.
  • Gently place the stuffed brinjals in the pan. Saute them on medium heat until browned on all sides.
  • Add tamarind paste, turmeric powder, and salt to taste.
  • Pour enough water to create a gravy consistency.
  • Add a small piece of jaggery for a hint of sweetness (optional).
  • Cover the pan and simmer for 15–20 minutes, or until the brinjals are cooked through.

4. Serving:

  • Garnish with chopped cilantro and drizzle with some extra Anjali sesame oil for an enhanced aroma.
  • Serve hot with rice and enjoy!

Tips:

  • You can adjust the spice level of the masala paste to your preference.
  • For a richer gravy, you can add some roasted cashews or peanuts while grinding the masala.
  • Leftovers can be stored in the refrigerator for up to 2 days.

Ennai Kathirikai Kolambu, made with the goodness of Anjali sesame oil, is a quick and flavorful dish that’s perfect for busy weeknights. So, ditch the takeout and whip up this delicious and traditional meal in the comfort of your own kitchen!

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