4/18/10

Stuffed Katrikai Karakozhombu (Spicy Stuffed Baby Eggplant in Tamrind Gravy)

Katrikai or Eggplants are the kinda vegetable that has its own fan club. But I know many who don't enjoy its taste. I make a various number of things with eggplants ranging from Indian to Italian. Baingan/Katrikai/eggplant/aubergine.... whatever they are called is very versatile ..there are .numerous famous Indian recipes just to name a few :

 Bharwan Baingan,Baingan da Bhurta,Bhagara Baingan,Ennai Katrikai etc etc  ...But one of my all time favourites is this one. Its a tamil version curry&Its very simple to make and its spicy.... and can be eaten with steamed rice with some potato fry with a dallop of ghee on it..I make mine with a stuffing which later on thickens the gravy giving it a curry like consistency..

 Stuffed Katrikai Karakozhombu (Spicy Stuffed Baby Eggplant in Tamrind Gravy)


Ingredients:
Small Baby eggplants 8-10 (will serve 3-4)
Tamrind pulp 2tbsp
salt
oil
curry leaves 10leaves
Mustard seeds for tempering1/2tsp

For the stuffing:
fry in 1/2tsp of oil the following.
2 tsp of channa dal and urad dal
5-6 dried red chillies ( more for more heat)
4tsp corriander seeds
3-4 small onions or shallots
cool and grind into a thick paste without much of a moisture in them.Add some salt for the stuffing.

Method
Slit the eggplants and stuff them with the above prepared stuffing
Heat oil in a pan,add mustard seeds and curryleaves
once they have spluttered place the stuffed eggplants one by one carefully.
now fry them on both sides to get them a nice golden color and to seal the stuffing inside.
now add water along with the tamrind pulp and season the gravy with salt .(remember the stuffing masala has salt already)
allow it to boil and until the eggplants are cooked through and the oil starts floating on the top
adjust the consistency of the gravy by adding more water if required.

serve with steamed rice with a dallop of ghee.

1 comment:

  1. this is super yumm! stuffed eggplants r my all time fav :)) will try this version next time.

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