Ennai Kaththirikkai - Stuffed Eggplant in Tamarind Sauce

Step 1: Dry Roast Lentils and Rice

Heat a dry pan. Add 1.5 Tsp Channa Dal, 1.5 Tsp Urid Dal, 3 Tsp Coriander Seeds, and 1 Tsp Raw Rice. Dry roast these ingredients on medium-low heat for about 3-4 minutes until they turn golden brown and aromatic.

Step 2: Sauté Chillies

In the same pan, add 3 Bedaiqhye Red Chillies and 3 Regular Red Chillies with very little oil. Sauté them for about 1-2 minutes until they are slightly crisp and fragrant.

Step 3: Roast Coconut

Add 1/4 Cup Desiccated Coconut Powder to the pan. Sauté on 'VERY LOW FLAME' for about 2-3 minutes until it turns golden brown. Turn off the heat and allow all roasted ingredients to cool completely.

Step 4: Grind Ingredients

Once cooled, transfer all the roasted ingredients to a grinder. Add a small piece of Hing and grind them to a coarse powder. Add salt to taste and mix well.

Step 5: Prepare Eggplants

Take 200 gms of small eggplants. Slit each eggplant lengthwise into 4 portions, halfway through, ensuring the stem remains intact.

Step 6: Stuff Eggplants

Take a small portion of the ground powder and mix it with a little water to form a thick paste. Carefully apply this paste inside the slits of each eggplant. Remove any excess paste from the outside. Repeat for all eggplants.

Step 7: Fry Stuffed Eggplants

Heat about 1/2 cup of Sesame Oil in a pan. Once the oil is hot, carefully place the marinated eggplants one by one into the oil. Cover the pan with a lid and cook on medium-low heat. Turn the eggplants at regular intervals (every 2-3 minutes) to ensure even cooking on all sides, for about 8-10 minutes, until they are tender and slightly browned.

Step 8: Set Aside Eggplants

Once the eggplants are cooked well and tender, remove them from the oil and set them aside.

Step 9: Prepare Tempering

In the same oil remaining in the pan, add a small piece of Hing. Add 1 slit Green Chilly, 1/4 Tsp Channa Dal, 1/4 Tsp Urid Dal, and a few Curry Leaves. Sauté for about 1-2 minutes until the dals turn golden brown and the curry leaves are crisp.

Step 10: Add Tamarind Extract and Spices

Pour in 1.5 Cups of Tamarind Extract. Add water as needed to adjust the consistency of the gravy. Stir in 1/4 Tsp Turmeric Powder. If using, add peanuts to taste.

Step 11: Simmer Gravy

Cover the pan and bring the gravy to a boil. Cook for about 5-7 minutes until the raw smell of tamarind disappears and the gravy starts to thicken.

Step 12: Combine Eggplants and Gravy

Add the previously cooked eggplants to the simmering gravy. Add salt to taste and 1/4 Tsp Jaggery (optional) for a balanced flavor. Add the remaining ground paste and adjust consistency with water if needed.

Step 13: Final Simmer

Cover the pan and simmer on low flame for another 8-10 minutes, giving a quick mix at regular intervals, until the gravy thickens to your desired consistency and the flavors meld together.

Step 14: Glaze and Serve

Once the curry is ready and the gravy has thickened, glaze with a drizzle of Sesame Oil at the end for enhanced flavor and aroma. Serve hot with rice or flatbreads.

• For best results, use very tiny eggplants with fresh stems.

• If you prefer, you can sauté small onions and garlic cloves during tempering. If adding them, season with a little fennel seeds.