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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.
For 4 servings
Prepare Eggplants and Tamarind
Roast and Grind the Stuffing Masala
Stuff the Eggplants
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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.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 283.95 calories per serving with 5.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Eggplants and Prepare Gravy Base
Simmer the Curry
Garnish and Serve
Omit the peanuts. You can slightly increase the amount of sesame seeds or chana dal to maintain the thickness of the masala.
For a Sattvic version, skip the onion and ginger-garlic paste. The flavor will be different but still delicious due to the robust spice mix.
For a richer, creamier gravy, you can grind 1 tablespoon of cashews along with the other masala ingredients.
Instead of a large onion, use 10-12 pearl onions (sambar onions) for a more traditional and sweeter flavor profile. Add them whole after the tempering.
Eggplant is an excellent source of dietary fiber, which aids in digestion, helps maintain healthy blood sugar levels, and promotes a feeling of fullness.
Gingelly (sesame) oil and peanuts provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
The spices used, such as turmeric and coriander, along with compounds in tamarind, possess anti-inflammatory properties that can help combat inflammation in the body.
Eggplants contain antioxidants like nasunin, which protects brain cells from damage. The various spices also contribute a wide range of antioxidants that fight free radicals.
One serving of Ennai Kathirikai contains approximately 300-350 calories. The calorie count can vary based on the amount of oil and coconut used.
Yes, it can be a healthy dish. Eggplants are rich in fiber and antioxidants. The use of lentils, seeds, and spices adds protein and micronutrients. However, it is traditionally high in oil, so for a healthier version, you can reduce the amount of gingelly oil used.
While baby eggplants are traditional for their ability to cook evenly and absorb flavors, you can use larger eggplants. Slice them into 1-inch thick rounds or quarter them, and then cook them in the gravy instead of stuffing.
Leftover Ennai Kathirikai can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight. Reheat gently on the stovetop or in the microwave.
Bitterness in the gravy can be caused by a few things: over-roasting the spices (especially fenugreek seeds or coconut), using too many fenugreek seeds, or using eggplants that are not fresh. Always roast spices on a low flame until just fragrant.