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Stuffed Eggplant Poriyal – Ennai Kathirikkai

December 28, 2015 by simplyvegetarian777 24 Comments

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Almost 7-8 years ago, I was visiting my cousins in Minneapolis, Minnesota. My bhabhi knew my love for cooking so she gifted me this beautiful cook book called Dakshin meaning South, written by Chandra Padmanabhan. She has pended down some fabulous recipes in that book, in various categories of sambhar, spice mixes, poriyals, kuttus, rice and desserts.

Stuffed Eggplant Poriyal

Stuffed Eggplant Poriyal

While sorting my books the other day, this cook book landed in my hands. For almost an hour, I kept flipping through the book, mersmerised by the photographs (dark and moody) and  the recipes. It was like finding a lost treasure.

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There is so much to learn about the cuisine from Dakshin / Southern India, that a lifetime will be short. Just like North Indian Cuisine, it varies from region to region and is very versatile.

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I will be making a humble attempt to try some recipes from this book with due credit to Chandra. The only hitch I had about these recipes is the amount of oil used in each dish. So I have adapted the recipe to make it healthier, without making it as oily and also without altering any ingredients used, to my best capacity.

Stuffed Eggplant Poriyal

Stuffed Eggplant Poriyal

This recipe has various components including roasting coconut (refer picture 1 below), roasting other dry ingredients (refer picture 2), Grinding the roasted ingredients with tamarind and making a thick paste out of it (refer picture 3 & 4), making 4 slits into the baby eggplants without cutting it through (refer picture 5) and then stuffing the eggplants with the ground paste (refer picture 6) and finally cooking them till tender.

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This is how it is made!

Stuffed Eggplant Poriyal

  • Servings: 4-6
  • Difficulty: medium
  • Print

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Kitchen Equipments Required

Chopping board, a bowl, a grinder, a big flat heavy bottom non stick or hard anodized pan with lid, flat spatula.

Ingredinets

Baby Eggplants – 500 gms or 10-12

Stuffing Ingredients

Coconut, grated – 3/4 cup. I used unsweetened dry flakes.

Corinader seeds – 1 tbsp

Urad dal – 3/4 tbsp

Chana dal – 3/4 tbsp

Cumin seeds – 1 tsp

Asafetida / Hing – a fat pinch

Red Chillies, dry whole – 5

Tamarind pulp – 2 tbsp

Salt to taste

Water – a little bit to grind

Tempering

Oil – 1&1/2 tbsp

Cumin seeds – 1 tsp

Mustard seeds, black – 1 tsp

Chana Dal – 1 tsp

Urad Dal – 1 tsp

Red chili, dry – 1 broken into half

Curry leaves – a small twig

Method

Preparing the Stuffing

  1. Take the heavy bottom pan and dry roats the coconut flakes till golden brown on low flame. Set them aside.
  2. Now in the same pan, add the ingredients of stuffing – urad dal, Chana dal, Corinader seeds, cumin seeds, red chillies and Asafetida. Dry roast these for 3-4 minutes on low flame till the dals become slightly golden and then remove the pan from the stove.
  3. Take the grinder, add the roasted coconut flakes and other dry roasted spices to it along with tamarind pulp and salt. Add approximately 1-2 tbsp of water to make it a fine smooth paste. Set aside!

Cutting the Eggplants

Take the washed & dry baby eggplant. Remove the stem. Hold it straight up. Cut it into 4, while keeping the base intact. Leave atleast 3/4 inch at the base to hold the eggplant good.

Stuffing the Eggplant

Take the slit eggplant in one hand. With either spoon or fingers, fill the prepared stuffing paste in between the slits of the eggplant. Fill all the eggplants like wise and set aside. Save any leftover stuffing if any.

Make sure that you cut the eggplants only when ready to cook and after the stuffing is ready or else, the insides of the eggplants will turn brown.

Preparing the Poriyal

  1. Heat 1&1/2 tbsp oil in the heavy bottom non stick or hard anodized pan.
  2. Lower the flame and add cumin seeds, black mustard seeds, urad dal, Chana dal, dry red chillies and green curry leaves.
  3. Saute on medium low flame till dals are golden. Now add the stuffed eggplants to the pan, making place for every baby eggplant to touch the base or side of the pan.
  4. Pour any left over stuffing paste that you might have leftover. Sprinkle a dash of salt and a good sprinkle of water.
  5. Cover with lid. Increase the flame to medium. Cook till eggplant is tender and slightly browned.
  6. Do not flip or turn the eggplants too much or they might break when tender.
  7. Serve with steaming hot rice or chapati or any bread.

It sure is a long recipe to read but totally worth it as it is rewarding in its flavors and textures. If you are an eggplant lover like me, you are gonna love it!

Yet another vegetarian dish from my Indian American kitchen to yours!

Enjoy!

Sonal!

 

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Filed Under: Indian Food, Meatless Mondays, South Indian, Uncategorized Tagged With: aubergine, authentic Indian recipes, baingan, brinjal, Chana dal, chandra, Coconut, corinader seeds, cumin seeds, curry leaves, Dakshin cuisine, desi khana, eggplant, Indian American, Indian food, kitchen, Poriyal, red chili dry, simply vegetarian recipes, Sonal blog 777, south indian cuisine, tamarind, urad dal

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Reader Interactions

Comments

  1. Sandhya

    January 3, 2016 at 8:29 am

    Sonal, I love stuffed eggplant and this recipe with the coconut, urad dal and spices looks scrumptious!

    Reply
    • simplyvegetarian777

      January 3, 2016 at 8:42 am

      Thank you Sandhya

      Reply
  2. Aruna Panangipally

    December 29, 2015 at 9:02 pm

    I looooooovvvveeee eggplant and this is one of my favourite dishes!

    Reply
    • simplyvegetarian777

      December 30, 2015 at 4:30 am

      Yayyyyy another eggplant lover❤️❤️

      Reply
  3. Patty Nguyen

    December 29, 2015 at 6:34 pm

    I love eggplant and I don’t cook with it enough! Thank you for sharing this recipe, Sonal!

    Reply
    • simplyvegetarian777

      December 29, 2015 at 7:36 pm

      ❤️❤️

      Reply
  4. Elaine @ foodbod

    December 29, 2015 at 10:06 am

    Yum yum yum! You know I love aubergines, this looks fab!

    Reply
    • simplyvegetarian777

      December 29, 2015 at 3:00 pm

      Yes I do
      Happy new year to you and the family Elaine!!

      Reply
      • Elaine @ foodbod

        December 29, 2015 at 9:28 pm

        Thank you, and to you all xx

        Reply
  5. Lynz Real Cooking

    December 29, 2015 at 8:57 am

    I love eggplant and this sounds so good! yumm Sonal!

    Reply
    • simplyvegetarian777

      December 29, 2015 at 9:09 am

      Thank you Lynz❤️

      Reply
      • Lynz Real Cooking

        December 29, 2015 at 9:39 am

        yumm

        Reply
  6. varinaj

    December 29, 2015 at 7:36 am

    How you make EGGPLANT look appetizing is beyond me!

    Reply
    • simplyvegetarian777

      December 29, 2015 at 8:20 am

      You are too kind Varinaj ❤️

      Reply
  7. Binjal's VEG Kitchen

    December 29, 2015 at 7:34 am

    looks so yum yum! pined 🙂

    Reply
    • simplyvegetarian777

      December 29, 2015 at 8:20 am

      Muaaah lady ❤️

      Reply
  8. lapetitepaniere

    December 28, 2015 at 9:02 pm

    Sonal, this recipe looks amazing and more with baby eggplants. Wishing you a beautiful New Year 2016! 🙂

    Reply
    • simplyvegetarian777

      December 29, 2015 at 8:21 am

      Thank you Linda!!! A very happy new year to you as well❤️❤️

      Reply
  9. shailja

    December 28, 2015 at 3:53 pm

    These eggplants looks sooo delicious Sonal . Add it to the list too plssss .. I am soo making them as soon as I can ..

    Reply
    • simplyvegetarian777

      December 28, 2015 at 4:52 pm

      Added to the list ❤️

      Reply
  10. apuginthekitchen

    December 28, 2015 at 3:21 pm

    It’s a wonderful dish Sonal, I am partial to eggplant, it’s one of my favorites and the eggplant with the mound of snowywhite rice looks so delicious.

    Reply
    • simplyvegetarian777

      December 28, 2015 at 3:25 pm

      I ate this dish as is Suzanne! I can eat eggplant anytime of the day!

      Reply
      • apuginthekitchen

        December 28, 2015 at 3:31 pm

        Oh me too I love it any time of day it’s wonderful!

        Reply
        • simplyvegetarian777

          December 29, 2015 at 8:21 am

          Reply

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