Indian cuisine · Vegetable Dishes

Ennai Kathirikai

Tamil baby eggplants slow-braised in plenty of sesame oil with a tangy tamarind-peanut sauce.

Ingredients · for 4 servings

• 800 g baby eggplants
• 80 g peanuts
• 2 tbsp coriander seeds
• 1 tbsp chana dal (split yellow chickpeas)
• 4 dried chilies
• 2 tbsp tamarind paste
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1/2 tsp asafoetida (hing)
• 1 tsp turmeric
• 6 tbsp sesame oil
• Salt

Instructions

1. Wash the eggplants and cut a deep cross into each from the bottom while keeping the stem intact, so they open up but stay together.
2. Toast peanuts, coriander seeds, chana dal and dried chilies in 1 tbsp sesame oil over medium heat for 4 min. until the dal is golden brown, then grind finely once cooled.
3. Stir two-thirds of the powder with turmeric, 1 tsp salt and 2 tbsp water into a paste and stuff it into the eggplant slits.
4. Heat the remaining sesame oil in a wide pot, let the mustard seeds pop for 30 sec., add curry leaves and asafoetida, then fry the stuffed eggplants on all sides for 5 min.
5. Dissolve the tamarind paste in 300 ml warm water, pour it in, stir in the remaining powder and braise covered over low heat for 25 min. until the eggplants are soft.
6. Simmer uncovered for another 8 min. until the sesame oil visibly separates from the thick sauce, and serve lukewarm with rice or dosa.