Tender baby eggplants are stuffed with a fragrant, nutty spice blend and simmered in a tangy tamarind gravy. This classic South Indian dish is a flavor explosion, perfect with hot steamed rice.
Prep25 min
Cook40 min
Soak15 min
Servings4
Serving size: 2 stuffed eggplants
284cal
6gprotein
25gcarbs
Ingredients
250 g Baby Eggplants (About 8-10 small, purple brinjals)
2 tbsp Tamarind Paste (Thick, seedless paste)
1 tbsp Chana Dal
1 tbsp Urad Dal
1.5 tbsp Coriander Seeds
2 tbsp Raw Peanuts
1 tbsp White Sesame Seeds
5 pcs Dried Red Chilies (Adjust to your spice preference)
3 tbsp Grated Coconut (Fresh is preferred, but desiccated works)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A thick, coarse South Indian chutney made from roasted lentils and spices. This flavorful, protein-rich condiment is traditionally mixed with hot rice and a dollop of ghee or sesame oil for a simple, satisfying meal.
About Ennai Kathirikai, Steamed Basmati Rice and Paruppu Thogayal
Perfectly spiced Ennai Kathirikai with protein-packed lentil chutney – aromatic and truly delicious!
This south_indian dish is perfect for lunch. With 672.79 calories and 16.06g of protein per serving, it's a nutritious choice for your meal plan.
20gfat
Gingelly Oil
(Also known as Indian sesame oil)
1 tsp Mustard Seeds
0.25 tsp Fenugreek Seeds
10 pcs Curry Leaves (Fresh leaves)
1 pcs Red Onion (Medium-sized, finely chopped)
1 pcs Tomato (Medium-sized, finely chopped)
1 tsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
0.25 tsp Asafoetida (Also known as Hing)
1 tsp Jaggery (Grated or powdered)
1.25 tsp Salt (Adjust to taste)
2 cup Water (For gravy, use warm water)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Eggplants and Tamarind
Dissolve the tamarind paste in 1 cup of warm water. Set aside.
Wash the baby eggplants and pat them dry. Make a crisscross slit from the bottom, about three-quarters of the way up, ensuring the stem remains intact.
Immediately place the slitted eggplants in a bowl of salted water to prevent them from browning.
2
Roast and Grind the Stuffing Masala
In a dry pan over low-medium heat, dry roast the chana dal, urad dal, coriander seeds, and peanuts for 3-4 minutes until they turn light golden and aromatic.
Add the sesame seeds and dried red chilies. Roast for another minute until the sesame seeds start to pop.
Add the grated coconut and roast for 30-45 seconds until fragrant. Be careful not to burn it.
Turn off the heat and let the mixture cool completely. Once cooled, grind it into a fine powder in a spice grinder or blender.
3
Stuff the Eggplants
Drain the eggplants from the salted water and pat them completely dry with a kitchen towel.
Carefully open the slits of each eggplant and stuff it with about 1-2 teaspoons of the prepared masala powder. Reserve the leftover masala for the gravy.
4
Sauté Eggplants and Prepare Gravy Base
Heat the gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
Gently place the stuffed eggplants in the hot oil. Sauté for 6-8 minutes, turning them occasionally, until the skin is lightly blistered and they are about 50% cooked. Carefully remove them from the pan and set aside.
In the same oil, add mustard seeds. Once they splutter, add the fenugreek seeds and curry leaves. Sauté for 30 seconds.
Add the finely chopped onion and sauté until it turns translucent and golden, about 5-6 minutes.
Add the ginger-garlic paste and cook for a minute until the raw aroma disappears.
Add the chopped tomatoes and cook until they turn soft and mushy, about 4-5 minutes.
5
Simmer the Curry
Add the turmeric powder, asafoetida, and the leftover stuffing masala to the pan. Sauté for one minute.
Pour in the tamarind water, the remaining 1 cup of water, jaggery, and salt. Stir well and bring the gravy to a rolling boil.
Gently place the sautéed eggplants back into the gravy. Reduce the heat to low.
Cover the pan and let it simmer for 15-20 minutes, or until the eggplants are fully cooked and tender, and the oil starts to separate from the gravy.
6
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 15-20 minutes before serving to allow the flavors to deepen.
Serve hot with steamed rice, idli, or dosa.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
4 pcs Dried Red Chilli (Adjust to your spice preference)
0.25 tsp Black Peppercorns (Adds a mild heat and flavor)
0.25 cup Grated Coconut (Fresh or frozen (thawed))
1 tsp Tamarind Paste (Or a small gooseberry-sized ball of tamarind soaked in 2 tbsp hot water)
0.25 tsp Asafoetida (Also known as Hing)
0.75 tsp Salt (Adjust to taste)
3 tbsp Water (As needed for grinding)
2 tsp Sesame Oil (Also known as Gingelly oil)
0.5 tsp Mustard Seeds
0.5 tsp Urad Dal (For tempering)
1 sprig Curry Leaves
Instructions
1
Roast Lentils and Spices
Heat a heavy-bottomed pan over low to medium heat. No oil is needed for this step.
Add the toor dal and dry roast, stirring continuously for 4-5 minutes until it turns golden brown and releases a nutty aroma.
Add the dried red chillies and black peppercorns to the pan. Continue to roast for another minute until the chillies puff up slightly.
Remove the mixture from the pan and transfer it to a plate to cool down completely. This prevents it from cooking further.
2
Grind the Thogayal
Once cooled, transfer the roasted dal and spice mixture to a blender or mixie jar.
Add the grated coconut, tamarind paste, asafoetida, and salt.
Pulse a few times without water to get a coarse powder. This helps in even grinding.
Add 1 tablespoon of water at a time and grind to a thick, coarse paste. Scrape down the sides as needed. Avoid adding too much water or grinding it into a smooth chutney; the texture should be slightly grainy.
