Stuffed Dry Small Eggplant/Baingan Bharke/Ennai Kathirikai

This dish is one of the favorites types of brinjal/eggplant dish in our home. The silkiness of the eggplant paired with dal is a winning combo!

Ingredients

For Masala for stuffing

Oil – 1 tsp

Coriander (Dhania) Seed – 2 tsp

Chana Dal (Bengal Gram) – 2 tsp

Sesame (Til) – 1 tsp

Grated Coconut – 3 tbsp

Pepper – ¼ tsp

Curry Leaves – 1 strand

Sesame Oil or Til Oil – 1 tbsp

Onion – 1 (chopped)

Garlic Pods – 6

Roasted Pea Nut Powder- 2 tbsp

Turmeric (Haldi) Powder – ¼ tsp

Tamarind – 1 small marble size (without seed)

Salt to taste

Sambar Powder – 1 tbsp

Chilli Powder – 2 tsp

Other Ingredients

Brinjal – 12 to 15

Oil – 4 tbsp

Mustard (Rai) ½ tsp

Cumin (Jeera) Seed – ½ tsp

Water – 1 ½ to 2 cups

Method

Wash the Brinjals and wipe them dry. Remove ¾ of the stem of the Brinjal and discard. Cut the Brinjals in a cross. The pieces should not separate.

Heat a non-stick pan. Dry roast Chana Dal, Grated Coconut, Dhania, Curry leaves and Pepper till the Dal and Coconut become golden brown.

Add Sesame and roast for a minute. Transfer to a bowl or a plate. Allow to cool.

Grind all together to a fine paste.

In the same pan, heat 1 tsp of oil. Add Onion, Tamarind and Garlic. Sauté for a couple of minutes. Transfer to a vessel or a plate and allow it to cool.

Grind them to a fine paste and add to the ground powder.

Add peanut powder, Haldi Powder, Chilli Powder and Sambar Powder. Mix well. The stuffing masala is ready.

Stuff each Brinjal with the stuffing masala and keep side. Keep the excess Masala.

Heat 4 tbsp of Oil in a pan. Add Mustard, Cumin Seed and Curry Leaves. When the curry leaves become crispy, add the stuffed Brinjals. Toss gently so that the Brinjals are coated with the oil evenly. Cover and cook in low flame. Keep flipping or tossing in between so that the Brinjal gets cooked on all its sides uniformly. Cook for 5 to 6 minutes in the oil.