Ennai Kathirikai | Stuffed Indian Eggplant curry | Stuffed brinjal
Delicious South-Indian style stuffed brinjal recipe aka ennai kathirikai in Tamil. A spicy brinjal curry stuffed with freshly ground masala that pairs well with mor kuzhambu, avial, and rasam!
Servings: 4
Calories: 314kcal
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 10 small purple brinjals approx 350 grams
To roast and grind
- 3 tbsp coriander seeds
- 1 tbsp chana dal
- 1 tbsp urad dal
- ½ tsp asafoetida
- ¼ cup coconut if using frozen thaw it to room temperature
- 5 to 6 dried red chilies or to taste
- 1.5 tsp salt or to taste
To temper
- 3 tbsp oil
- ½ tsp mustard seeds
- 10 curry leaves
Instructions
Prepare the stuffing spice-mix | kathirikai podi
- Heat pan or kadai and add coriander seeds, chana dal, urad dal, and dried red chilies.
- Roast over medium-low it until the dals turn light brown, and then add the coconut and asafoetida.
- Roast again until the moisture from the coconut is all gone, and the dals are nicely golden brown.
- Allow this mixture to cool, transfer it to a mixer jar and add salt.
- Grind it coarsely without adding any water and set it aside.
Prep and stuff the brinjals
- Wash the brinjals and pat them dry. Remove the stems and slit them vertically. Make a deep cross like below (¾ of the brinjal) to add enough stuffing masala.
- Depending upon the size of the brinjals, the stuffing measure might vary. Add ½ to 1 tbsp of the prepared stuffing mix like below.
- Similarly, stuff all the brinjals and set them aside.
Cook the stuffed brinjals
- Heat a pan or kadai and add the oil. When the oil is hot, add the mustard seeds and curry leaves. Let the mustard seeds pop. Now add the stuffed brinjals.
- Gently toss them and make sure the eggplants are evenly coated with the oil. Sprinkle 2 tbsp of water and cover and cook for 8 to 10 minutes over medium-low heat. Halfway through, remove the lid, add two more tbsps of water, gently mix and cover, and cook again.
- Here is how it looks after 10 minutes of cooking.
- After 8 to 10 minutes of cooking, remove the lid add one more tbsp of the spice mix.
- Cook again for 7 to 8 minutes or until the brinjals are well cooked. You can check by piercing one brinjal with a knife or fork. It should be fork/knife tender and not too hard. You can also taste one. :-) If needed, cook again for a couple of minutes. And that's it; stuffed brinjals are ready.
Notes
- I have used frozen coconut, but I thawed it before using it. You can use freshly grated or unsweetened dry coconut as well.
- Also, I used Guntur-byadgi variety chilies. According to the chili variety and your taste preference, adjust the amount.
- As always, adjust the salt to taste.
- Always cook the brinjals over medium-low heat. Patience is the key here. We need to slow cook the brinjals thoroughly, and if the heat is high, the outside will be cooked, but the inside will still be raw, and trust me, that won't be pleasant.
- Tender brinjals always cook faster, so constantly keep an eye on the brinjals. Do not leave them unattended for a long time.
- I prefer a cast iron pan over a wok/kadai to spread the brinjals in one layer and cook them all evenly. Do not overcrowd the pan.
Nutrition
Calories: 314kcal | Carbohydrates: 46g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 891mg | Potassium: 1545mg | Fiber: 22g | Sugar: 23g | Vitamin A: 761IU | Vitamin C: 144mg | Calcium: 109mg | Iron: 3mg