Stuffed Eggplant Masala / South Indian Style Ennai Kathirikkai

This is simple, tangy and spicy South Indian style eggplant masala. This goes very with white rice/lemon rice and curd rice.

 Happy Cooking :)

Ingredients

Indian Eggplant – 10

Peanu Oil – 3 tsp

Curry Leaves – a sprig

Chopped Coriander Leaves - few

For Stuffing Masala

Peanut – 1 tsp

Channa Dhal – 1 tsp

Sesame Seeds – 1 tsp

Grated Coconut – 2 tsp

Dry Red Chilli – 5

Chopped Onion – 1 (Big)

Tamarind – half a gooseberry size

Salt to taste

Oil – 1 tsp

Method

For Stuffing Masala

Heat oil in a pan, Add the sesame seeds, peanuts, channa dhal. Saute on a low flame until it gets slight golden in color.

Add the dry red chilli, grated coconut, onion and tamarind and fry for a minute.

Remove from heat and set aside to cool.

Once cool, add little water and salt, then grind in a blender to a smooth paste.

For Eggplant Masala

Remove ¾ of the stem from the eggplants. Cut the eggplants in cross. Stuff the masala inside and set aside.

Heat oil in a pan, add the stuffed eggplants. Add a cup of water to the remaining ground masala paste to dilute the paste.

Add the remaining paste to the pan, cover with lid and cook on low flame for 10 to 15 minutes.

Add curry leaves and chopped coriander leaves. Mix once and remove from heat. Serve hot with steaming white rice/ lemon rice.