Ennai Kathrikai Curry (Eggplant stuffed with spices)

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Ennai kathirikai curry/stuffed eggplants is the best combination for Rasam. I still remember that during summer holidays when all the kids gather at one house and tear the place apart ordering moms and aunts to make our favorite recipes, this would top the list.

This recipe calls for slowly stir frying the eggplants. So we have to choose the baby eggplants(small purple ones) as it will cook faster and will absorb the masala. I use the shortcut method sometimes and instead of grinding the spices, use a similar combination- milagai podi, which we usually use for Idlis.

Ingredients (for 10 eggplants)

Purple eggplants – 10

Light olive oil/ sesame oil- 3 tbsp

Mustard seeds- 1/2 tsp

Asafoetida- 1 pinch

Curry leaves- a few

Salt – to taste

To grind:

Chana dal- 3 tbsp

Urad dal- 3 tbsp

Whole dry red chilies- 4

Method:

Wash and remove the green cap of the eggplants. Pat them dry.

Toast the spices to a golden brown color, given under the list to grind. Cool and grind to a fine powder. Add a pinch of salt and keep aside. Instead of grinding this powder, you can also substitute idli milagai podi.

Take an eggplant and slit it but without cutting the eggplant fully. Stuff the spice mixture (about 1/4 tsp) inside the eggplant. Similarly stuff all eggplants with the spice mix.

Heat oil in a non stick pan and add asafoetida and mustard seeds. When they splutter, add curry leaves. Reduce the flame to a low-medium. Arrange all eggplants in a circular pattern inside the pan, closer to the middle of the pan where it is hot(not near the edges). Sprinkle some salt on top of the eggplants.

Wait for about 5 minutes and turn the eggplants slowly to the other side. Let it roast for another 5 minutes.

Now cover the eggplants, while keeping the flame on a low. Let it cook for 7-8 minutes. Remove the lid and turn it on the other side and cover and cook again for another 7-8 minutes. The steam itself is enough to cook the eggplants and that is why we choose the smaller size. If you feel that eggplant is not cooked enough, you can sprinkle some water and cover and cook till its tender.

Serve the eggplants with sambar rice or rasam. This curry can also be used to bind with rice and be eaten as kathirikai rice (eggplant rice).

Some tips:

Make sure that the flame is on a low and the eggplants are cooked enough(skin is soft). Else on a high flame, the skin of the eggplants will be charred and the inside will still be uncooked resulting in an unpleasant taste.