Ennai Kathirikai curry
Tiny eggplants stuffed with dal mixture and pan fried in oil
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 10 small brinjals
- 1/4 cup chana dal
- 1 tbsp coriander seeds
- 4-5 red chilis
- 2 pinches asafoetida
- 1/4 tsp turmeric powder
- Salt as needed
- 2 tbsp oil
- 1/2 tsp mustard seeds
- Few curry leaves
Instructions
- 1
Soak the chana dal, coriander seeds and red chili for 45 minutes.
- 2
Drain the water completely.
- 3
Add turmeric powder, salt and asafoetida to this and grind this.
- 4
Do not add water while grinding.
- 5
The stuffing is ready.
- 6
Wash and pat dry the brinjals.
- 7
Slit the brinjals, do not cut this fully.
- 8
Take ½ tsp -3/4 tsp of stuffing and stuff this inside the brinjals.
- 9
If you have some dal mixture left, no need to worry, you can use it while making the curry.
- 10
Arrange the brinjals in a idli steamer and steam this for a minute.
- 11
This helps in holding the shape of the brinjals without the filling coming out.
- 12
You can do the same for podi stuffed brinjals too.
- 13
Do not steam this for more than a minute.
- 14
Take this out from the steamer.
- 15
In a pan add oil and add in the mustard seeds and curry leaves.
- 16
Once the mustard splutters, gently place the brinjals into the pan.
- 17
Add the remaining ground dal paste, if any. I had 2 tsp of the dal mixture and I added it to this pan.
- 18
Gently mix this.
- 19
Cover and cook for 15 minutes. You can sprinkle 1-2 tbsp of water in between.
- 20
Or everytime before turning this, wet the ladle with water and then turn. This helps in keeping the brinjals moist.
- 21
Open and gently turn over in between.
- 22
Keep the flame in medium – low.
- 23
The brinjals will become soft and the dals will be cooked.
- 24
If needed drizzle few drops of coconut oil and switch off the flame.
- 25
You can mix this with hot rice also or enjoy with rasam sadam too.