Ennai Katharikkai Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tsp - coriander powder
1 tsp - chana dal
1/4 tsp - urad dal
3 - red chilies
Dry roast the above ingredients separately and grind into powder along with salt. This doesn’t need to be super fine.
10 small round eggplants (sized for stuffing)
lime sized tamarind (soak and extract the water)
1 tsp - mustard seeds
1 tsp - urad dal
a pinch of aesofoetida
oil
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Directions: |
Directions:Remove stems from the eggplants and slit them on top. Make sure not to cut them all the way.
Then stuff the eggplants with the spice powder that has been roasted and powdered.
Add oil to a heavy bottomed pan (or use a kadai). When hot, add mustard seeds. Allow them to splutter. Add urad dal and sauté till they are golden. Add the aesofoetida .
Now add the stuffed eggplants, cover and let them cook till they are tender.
Add the tamarind water till it covers the eggplants. Let cook till the raw smell disappears. You may need to adjust the salt at this point.
Finally, add any remaining spice powder to the eggplant dish. |
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Personal
Notes: |
Personal
Notes: This is Revathy’s family recipe. My mother-in-law was the best at making this dish. I have had to creatively write this recipe from her directions. Hope it is not too confusing.
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