Stuffed eggplant curry recipe with step by step photos. Ennai kathrikai curry recipe or stuffed eggplant curry recipe is a very popular, much sought after eggplant recipe from Tamil cuisine.
There are many variations of stuffed eggplant curry recipe across India. Here in Tamilnadu there are many recipes with stuffed eggplant. Ennai kathrikai curry recipe, ennai kathrikai kuzhambu etc. I have already shared the recipe for ennai kathrikai kuzhambu here. I got many requests for this stuffed egplant curry recipe or ennai kathrikai curry recipe. I kept postponing as I did not get the right sized eggplants.
I was looking for absolutely fresh uniform sized eggplants. Last week I got to purchase good eggplants and immediately made this stuffed eggplant curry recipe. Ennai kathrikai curry turned out so delicious. Eggplants cooked to perfection with very delicious and flavorful stuffing inside.
There are many variations in this stuffed eggplant curry recipe. There is a no onion garlic ennai kathrikai curry that we make at home. The one I am sharing today is more of restaurant style stuffed eggplant curry recipe. I tasted this in a get together and made many times at home. The stuffing used in this ennai kathrikai curry is also somewhat rich due to addition of cashews and peanuts. If you want make a no onion garlic stuffed eggplant curry, you can just leave out onion and make this recipe. Though this recipe is fairly simple, it takes around 25 minutes for eggplants to get cooked well. Make sure you close the lid and cook in low flame for good 20 minutes.
To make stuffed eggplant curry recipe, select firm, fresh and small sized eggplants. You can keep the stalk if you wish, but I always remove the stalk. For stuffing I have used coconut, coriander seeds, dried red chili, cashew nuts,cumin seeds and tamarind. You can leave out cashews and peanuts if you do not wish to add them.
Serve stuffed eggplant curry with steamed rice. It also tastes great with roti.
Here is how to make stuffed eggplant curry recipe or ennai kathrikai curry recipe.
If you are looking for more eggplant recipes do check brinjal fry, bagara baingan, vangi bath, ennegayi, bharli vangi, baingan bharta, begun bhaja recipes.
How to make ennnai kathrikai curry recipe
1. Take all the ingredients for stuffing in a small blender Jar. Grind to a paste with some water.
2. Wash and pat dry the eggplants. Remove the stalk and make a slit halfway through. Repeat the same with all eggplants.
3. Stuff each eggplant with the prepared spice paste. Set aside the remaining stuffing.
4. Heat 1 tablespoon oil in a kadai. Temper with mustard seeds. Add curry leaves and fry for 1 minute. Add chopped onions and saute till color changes slightly.
5. Add chopped tomatoes and saute well. Cook till tomato turns soft and mushy.
6. Add the stuffed eggplants and mix well gently. Add the remaining stuffing and mix well. Season with salt. Cover and cook. Cook in low flame for 15-20 minutes. The eggplants will shrink well and spice paste will get cooked well.
7. Add more oil if required in the middle if needed. Remove from flame once the eggplants are cooked. Serve stuffed eggplant curry hot with rice/roti.
Stuffed eggplant curry recipe card below:
Stuffed eggplant curry recipe | Ennai kathrikai curry recipe
1 CUP = 250 ml
Ingredients
- 10-12 small eggplants
- 1 onion chopped
- 1 big tomato chopped
- 10-12 curry leaves
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- Salt
- 1 tablespoon oil + more if needed
- For the spice paste
- 3 tablespoons grated coconut
- 1 tablespoon peanuts
- 1 tablespoon coriander seeds
- 6 cashew nuts
- 1 small pebble sized tamarind
- 1 teaspoon cumin seeds
- Pinch of salt
Instructions
- Take all the ingredients for stuffing (peanuts, cashews, grated coconut, tamarind, cumin seeds, coriander seeds, red chili) in a small blender Jar. Grind to a paste with some water.
- Wash and pat dry the eggplants. Remove the stalk and make a slit halfway through in each eggplant.
- Stuff each eggplant with the prepared spice paste. Set aside the remaining stuffing.
- Heat 1 tablespoon oil in a kadai. Temper with mustard seeds. Add curry leaves and fry for 1 minute. Add chopped onions and saute till color changes slightly.
- Add chopped tomatoes and saute well. Cook till tomato turns soft and mushy.
- Add the stuffed eggplants and mix well gently. Add the remaining stuffing and mix well. Season with salt. Cover and cook in low flame for 15-20 minutes. The eggplants will shrink well and spice paste will get cooked well.
- Add more oil if required in the middle if needed. Remove from flame once the eggplants are thoroughly cooked. Serve stuffed eggplant curry hot with rice/roti.
Notes
2. You can avoid peanuts or cashew in stuffing if you prefer.
3. Make sure to select uniform sized eggplants to ensure cooking.
Nutrition
deva says
My favorite. Just looks yum.