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Ennai Kathirikai curry
Tiny eggplants stuffed with dal mixture and pan fried in oil
Lunch, Main Course
Dry curry, Gluten free,, South Indian lunch recipes
Salt as needed
Few curry leaves
Soak the chana dal, coriander seeds and red chili for 45 minutes.
Drain the water completely.
Add turmeric powder, salt and asafoetida to this and grind this.
Do not add water while grinding.
The stuffing is ready.
Wash and pat dry the brinjals.
Slit the brinjals, do not cut this fully.
Take ½ tsp -3/4 tsp of stuffing and stuff this inside the brinjals.
If you have some dal mixture left, no need to worry, you can use it while making the curry.
Arrange the brinjals in a idli steamer and steam this for a minute.
This helps in holding the shape of the brinjals without the filling coming out.
You can do the same for podi stuffed brinjals too.
Do not steam this for more than a minute.
Take this out from the steamer.
In a pan add oil and add in the mustard seeds and curry leaves.
Once the mustard splutters, gently place the brinjals into the pan.
Add the remaining ground dal paste, if any. I had 2 tsp of the dal mixture and I added it to this pan.
Gently mix this.
Cover and cook for 15 minutes. You can sprinkle 1-2 tbsp of water in between.
Or everytime before turning this, wet the ladle with water and then turn. This helps in keeping the brinjals moist.
Open and gently turn over in between.
Keep the flame in medium – low.
The brinjals will become soft and the dals will be cooked.
If needed drizzle few drops of coconut oil and switch off the flame.
You can mix this with hot rice also or enjoy with rasam sadam too.
1.Choose tiny variety of brinjals for making this recipe. 2. Steaming the brinjals for a minute helps to hold the shape of the enna kathrikkai.