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Recipes in English
>>
Vegetarian Recipes >> Ennai
Kathirikkai |
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An unusual dish of
stuffed aubergine from the southern part of India. |
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Small brinjals
(aubergine) 450 gm |
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Asafoetida (heeng)
a pinch |
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Bengal gram
lentils 5 gm/ 1/2 tbs |
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Coconut,
grated 160 gm/ 2/3 cup |
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Cooking oil 60
ml/ ¼ cup |
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Coriander
seeds 15 gm/1 tbs |
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Cumin (jeera)
seeds 15 gm/1 tbs |
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Curry leaves
10 |
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Mustard (sarson)
seeds 2.5 gm/ 1/2 tsp |
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Red chillies,
whole 4 |
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Salt to taste
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Tamarind (imlee)
extract 10 gm/2 tsp |
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Yellow (urad
daal) lentils, husked and split 15 gm/1 tbs |
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- On a
hot griddle, roast the grated coconut till golden brown.
Remove. Reserve half of both the lentils and broil the other
half till light brown. In a blender, make a thick paste of
the broiled lentils with the tamarind extract. Use 1-2
tablespoons of water, if necessary. Slit brinjals into four
without separating them, leaving them joined at the stem
end. Fill with the lentil paste.
- Heat
oil in a pan, add mustard seeds, reserved lentils, curry
leaves and asafoetida. When seeds begin to crackle add
coriander seeds, cumin seeds and red chillies. Place
brinjals in the pan, add salt the left over paste, if any.
Add 120 ml/ 1/2 cup water. Stir carefully for 2-3 minutes,
cover and simmer over gentle heat till brinjals are tender.
- Note:
For variation add chopped tomatoes along with the prepared
brinjals.
- Time:
Preparation: 30 minutes
Cooking: 20 minutes
- To
Serve: Serve hot with boiled rice.
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