Ennai Kathirikai

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.

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.

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.