Stuffed eggplant curry recipe | Ennai kathrikai curry recipe
Stuffed eggplant curry recipe. Delicious and flavorful stuffed eggplant curry with south Indian spice blend.
Servings: 3
Calories: 387kcal
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
1. You can stuff the eggplants keeping the stalk intact if you wish.
2. You can avoid peanuts or cashew in stuffing if you prefer.
3. Make sure to select uniform sized eggplants to ensure cooking.
2. You can avoid peanuts or cashew in stuffing if you prefer.
3. Make sure to select uniform sized eggplants to ensure cooking.
Nutrition
Calories: 387kcal