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Ingredients

Adjust Servings:

	8 small eggplants or 3 big ones; cut a deep X into the small eggplants but not all the way through; roughly chop big eggplants.
	1/2 cup oil (sesame or any other vegetable oil)
	1/2 cup black mustard seeds
	1/2 tsp fenugreek seeds
	1 tbsp white lentil (yellow and red lentils are excellent alternatives)
	1/2 tsp asafateda
	5 curry leaves (fresh or dried)
	1/4 tsp Turmeric powder
	1 red chili (adjust to your taste)
	1 tsp coriander powder
	1/4 cup tamarind juice (you can also use tamarind extract or sauce; use smaller amounts first and add more to taste)
	1/2 cup of water
	1 tsp Sugar
	salt to taste
	For the masala paste:
	6-8 halved shallots or 3-4 roughly chopped onions
	1 tbsp minced garlic
	1/2 tsp Turmeric powder
	1 chopped tomato
	2 tbsp grated coconut
	2 tsp chili powder (or adjust to your taste)
	3 tsp coriander powder
	salt to season
	2 tbsp oil

Ennai Kathirikai

Name: Ennai Kathirikai
Yield: 4 Servings
Ingredients: small eggplants or 3 big ones; cut a deep X into the small eggplants but not all the way through; roughly chop big eggplants.: 8; cup oil (sesame or any other vegetable oil): 1/2; cup black mustard seeds: 1/2; tsp fenugreek seeds: 1/2; tbsp white lentil (yellow and red lentils are excellent alternatives): 1; asafateda: 1/2 tsp; curry leaves (fresh or dried): 5; Turmeric powder: 1/4 tsp; red chili (adjust to your taste): 1; coriander powder: 1 tsp; cup tamarind juice (you can also use tamarind extract or sauce; use smaller amounts first and add more to taste): 1/4; cup of water: 1/2; Sugar: 1 tsp; salt to taste; halved shallots or 3-4 roughly chopped onions: 6-8; tbsp minced garlic: 1; Turmeric powder: 1/2 tsp; chopped tomato: 1; grated coconut: 2 tbsp; tsp chili powder (or adjust to your taste): 2; coriander powder: 3 tsp; salt to season; oil: 2 tbsp

Features:

Cuisine:

Indian

1 hr
Serves 4
Medium

Ingredients

8 small eggplants or 3 big ones; cut a deep X into the small eggplants but not all the way through; roughly chop big eggplants.
1/2 cup oil (sesame or any other vegetable oil)
1/2 cup black mustard seeds
1/2 tsp fenugreek seeds
1 tbsp white lentil (yellow and red lentils are excellent alternatives)
1/2 tsp asafateda
5 curry leaves (fresh or dried)
1/4 tsp Turmeric powder
1 red chili (adjust to your taste)
1 tsp coriander powder
1/4 cup tamarind juice (you can also use tamarind extract or sauce; use smaller amounts first and add more to taste)
1/2 cup of water
1 tsp Sugar
salt to taste
For the masala paste:
6-8 halved shallots or 3-4 roughly chopped onions
1 tbsp minced garlic
1/2 tsp Turmeric powder
1 chopped tomato
2 tbsp grated coconut
2 tsp chili powder (or adjust to your taste)
3 tsp coriander powder
salt to season
2 tbsp oil

How to make Ennai Kathirikai

To make the masala paste:

Heat oil in a pan, add the shallots/onions and sweat until the onions become translucent.
Add all other ingredients and sauté for 2-3 minutes.
Cover the pan and let it cook for another 3 minutes.
Transfer to a blender and grind into a fine paste.
When using the small eggplants, stuff the paste into the X shaped cut.

To make the eggplant curry:

Fry the eggplants in the hot oil until almost cooked. Remove from pan and set aside.
Add mustard, fenugreek seeds, chili, lentils, asafetida, and curry leaves to the hot oil, always stirring.
Return the masala paste to the pan and mix all ingredients.
Cover the pan and let it simmer for 5-6 minutes or until the oil has separated and oozed out of the curry.
Add the tamarind, water, and sugar and cook until the oil separates and floats on top of the curry.
Add the eggplant and boil for another 5 minutes or until the vegetables are fully cooked andthe sauce has thickened.
Check the seasoning and add salt if necessary.
Enjoy with rice.