Ennai Kathirikai

1. 1

   Prepare Eggplants and Tamarind

   • Dissolve the tamarind paste in 1 cup of warm water. Set aside.
   • Wash the baby eggplants and pat them dry. Make a crisscross slit from the bottom, about three-quarters of the way up, ensuring the stem remains intact.
   • Immediately place the slitted eggplants in a bowl of salted water to prevent them from browning.
2. 2

   Roast and Grind the Stuffing Masala

   • In a dry pan over low-medium heat, dry roast the chana dal, urad dal, coriander seeds, and peanuts for 3-4 minutes until they turn light golden and aromatic.
   • Add the sesame seeds and dried red chilies. Roast for another minute until the sesame seeds start to pop.
   • Add the grated coconut and roast for 30-45 seconds until fragrant. Be careful not to burn it.
   • Turn off the heat and let the mixture cool completely. Once cooled, grind it into a fine powder in a spice grinder or blender.
3. 3

   Stuff the Eggplants

   • Drain the eggplants from the salted water and pat them completely dry with a kitchen towel.
   • Carefully open the slits of each eggplant and stuff it with about 1-2 teaspoons of the prepared masala powder. Reserve the leftover masala for the gravy.
4. 4

   Sauté Eggplants and Prepare Gravy Base

   • Heat the gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Gently place the stuffed eggplants in the hot oil. Sauté for 6-8 minutes, turning them occasionally, until the skin is lightly blistered and they are about 50% cooked. Carefully remove them from the pan and set aside.
   • In the same oil, add mustard seeds. Once they splutter, add the fenugreek seeds and curry leaves. Sauté for 30 seconds.
   • Add the finely chopped onion and sauté until it turns translucent and golden, about 5-6 minutes.
   • Add the ginger-garlic paste and cook for a minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook until they turn soft and mushy, about 4-5 minutes.
5. 5

   Simmer the Curry

   • Add the turmeric powder, asafoetida, and the leftover stuffing masala to the pan. Sauté for one minute.
   • Pour in the tamarind water, the remaining 1 cup of water, jaggery, and salt. Stir well and bring the gravy to a rolling boil.
   • Gently place the sautéed eggplants back into the gravy. Reduce the heat to low.
   • Cover the pan and let it simmer for 15-20 minutes, or until the eggplants are fully cooked and tender, and the oil starts to separate from the gravy.
6. 6

   Garnish and Serve

   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Let the curry rest for at least 15-20 minutes before serving to allow the flavors to deepen.
   • Serve hot with steamed rice, idli, or dosa.

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