Ennai kathirikkai kari/stuffed eggplant fry!
Heat 1/2 tea spoon sesame oil in a frying pan. Add in a small piece of hard asafoetida and fry until it gets fried, a few minutes. Add in 4-6 red chillies and 2 tea spoons each of coriander seeds and chana dal. ( I used fried gram because I didn't have any chana dal in my pantry. And hence added the fried gram after frying the coriander seeds) Fry until golden . Stir in 2 tea spoons grated coconut and fry until light brown. ( Add a few pinches of powdered asafoetida now, if you don't have hard asafoetida) Add in 1/4 tea spoon rock salt and fry for a few seconds .Grind it to a moderately fine powder. Wash and remove the stem of 10-12 baby eggplants. Slit them and stuff the ground spice powder into them. Heat 1+1/2 table spoons sesame oil in the frying pan. Add in 1/2 tea spoon mustard seeds and let it crackle. Stir in the stuffed eggplants and a sprig of curry leaves. Toss well and sprinkle 2 table spoons water. Stir and cover with a lid. Lower the heat to the minimum and cook until the eggplants are cooked tender, about 7-10 minutes, tossing around occasionally. When cooked add in the leftover spice powder if any and a few curry leaves. Serve ennai kathirikkai kari hot as a side dish for any rice or chapathy. Onion and garlic can also be added for variation. Ennai kathirikkai kari, paruppu keerai Dal, brown rice, curd rice, green pepper mango ginger pickle and mwo roasted arisi appalam-late lunch today! #southindianfood#vegetarian#vegetatianfood#lunch#stuffedeggplant#ennaikathirikaikari#brownrice#mycooking#lovetocook