Stuffed Eggplant Poriyal – Ennai Kathirikkai

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.