Ennai Kathirikai Poriyal
Stuffed brinjal fry with Indian spices, onion and tomato
Ingredients
- 3-4 tbsp sesame oil / nallennai
- 1 tsp mustard seeds
- ½ tsp split urad dal
- 1 sprig curry leaves
- 4-5 big garlic cloves minced
- 1 large onion finely chopped
- 2 medium tomato finely chopped
- ¼ tsp turmeric powder
- ½ tsp red chilly powder
- 4 purple brinjals
- Salt to taste
To roast and grind
- 1 tbsp chana dal / kadalai paruppu
- 1 tbsp peanuts
- 2 tsp coriander seeds
- 3-4 dry red chillies
- ½ tsp cumin seeds / jeera
- ½ tsp black pepper
- ¼ tsp fenugreek seeds / methi
- 1 tbsp grated coconut
Instructions
- Lightly roast all the ingrdients 'to grind' except coconut. At the end add coconut and remove from heat. Cool and grind to a smooth paste adding 1-2 tbsp of water.
- Slit the brinjals into 4 without removing the stalk. Stuff with the ground masala and set aside.
- Heat oil in a kadai and add mustard seeds. Once it splutters, add split urad dal, asafoetida, curry leaves and fry till dal turn golden.
- Add garlic, onion and fry till it's translucent and raw smell of garlic goes. Add the tomatoes and cook till they are mushy.
- Add turmeric powder, red chilly powder, remaining masala if any salt and fry for 4-5 minutes. Add the brinjal and toss to coat them with masala,
- Turn the heat to low and cover and cook till the brinjals are soft, turning them every 2-3 minutes.
- Once the brinjals are tender, cook uncovered till the masala becomes dry. Adjust the salt as required.
Notes
- If you prefer less spice, add 2 or 3 chillies only.