Authentic Tamil Nadu Chettinad Ennai Kathirikai Varuval with Steamed Rice
Tender baby eggplants are stuffed with a robust blend of freshly roasted spices, then slow-cooked in a tangy sesame-tamarind gravy. This aromatic masterpiece pairs wonderfully with hot steamed rice.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the coriander seeds, cumin seeds, fennel seeds, dry red chilies, cinnamon, cloves, and star anise in a pan until fragrant, then let cool.
2
Grind the roasted spices along with grated coconut, shallots, and garlic into a smooth paste without adding much water.
3
Stuff the prepared spice masala generously inside the slits of the baby eggplants, reserving any leftover masala.
4
Heat gingelly oil in a heavy-bottomed pan or kadai, and splutter the mustard seeds, cumin seeds, and curry leaves.
5
Add the finely chopped onions and sauté until golden brown, then add the chopped tomatoes and cook until they turn mushy.
6
Place the stuffed eggplants gently into the pan and sear them on medium heat for about 5 minutes, turning occasionally.
7
Pour in the tamarind extract, turmeric powder, remaining masala paste, and salt, mixing gently to coat the eggplants.
8
Cover the pan with a lid and simmer on low heat for 20 minutes, or until the eggplants are tender and the oil separates from the gravy.
9
Serve hot with freshly steamed Ponni rice and appalam.
Ingredients
12 small baby eggplants, slit lengthwise keeping stems intact
3 tbsp gingelly oil (sesame oil)
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig fresh curry leaves
2 medium onions, finely chopped
2 ripe tomatoes, finely chopped
1 lemon-sized ball of tamarind, soaked and extracted to 1 cup pulp
1/2 tsp turmeric powder
Salt to taste
1/4 cup grated fresh coconut
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
6 dry red chilies
1 small cinnamon stick
2 cloves
1 small piece of star anise
6 small shallots
4 cloves garlic
*This AI-generated recipe may contain inaccuracies.