Ennai Kathirikai (Stuffed Eggplant Curry)

🛒 Ingredients

• Small Eggplant (Brinjal) 125 g · 31 kcal
• Onion 38 g · 15 kcal
• Tomato 38 g · 7 kcal
• Tamarind Pulp 8 g · 18 kcal
• Ginger-Garlic Paste 5 g · 4 kcal
• Red Chili Powder 3 g · 8 kcal
• Coriander Powder 4 g · 11 kcal
• Turmeric Powder 1 g · 4 kcal
• Garam Masala 3 g · 9 kcal
• Sesame Oil 15 g · 133 kcal
• Mustard Seeds 1 g · 6 kcal
• Cumin Seeds 1 g · 5 kcal
• Fenugreek Seeds 1 g · 2 kcal
• Curry Leaves 1 g · 1 kcal
• Asafoetida (Hing) 0 g · 0 kcal

👨‍🍳 Instructions

1. Wash the small eggplants and make four deep slits from the stem end, without cutting through the stem or completely separating the sections. Soak them in salted water for 15 minutes to prevent discoloration.
2. For the stuffing, combine finely chopped onion, tomato, ginger-garlic paste, red chili powder, coriander powder, turmeric powder, and garam masala in a bowl. Add a little sesame oil, a pinch of salt, and a dash of jaggery (or sugar) for balance, mixing well to form a thick paste.
3. Drain the eggplants and carefully stuff each one with the prepared spice paste, ensuring the paste gets into the slits.
4. Heat sesame oil in a heavy-bottomed pan or Dutch oven. Add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida; let them splutter.
5. Add curry leaves, then carefully place the stuffed eggplants in the pan. Sear them gently on all sides for a few minutes until slightly browned.
6. Pour in the extracted tamarind pulp (mixed with water), cover the pan, and simmer on low heat for 20-30 minutes, or until the eggplants are tender and the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.
7. Serve Ennai Kathirikai hot with steamed rice, roti, or dosa. Garnish with fresh coriander leaves if desired.