Ennai kathrikkai - Stuffed Brinjal curry

Brinjal is a common vegetable, which is widely used in India.  It is also known as eggplant. 

This stuffed Brinjal curry is one the best side dishes for curd rice. This is also a good combination for rice with sambar and rasam too.

There are a few variations in this preparation. Here I have narrated a simple version that brings out soft and delicious curry.

Ingredients :

Brinjal - 10 or 12 pcs
Slit the Brinjals, keeping them intact, as shown in the pic.

Gingelly oil - 4 tsps
Mustard seeds - 1/4 tsp
Urad dal - 1 tsp (optional)
Curry leaves

For stuffing:
Homemade Sambar powder
Asafoetida
Salt

I shall post separately about how to make Sambar powder.

Sambar powder has essential spices. So, we can use it as such.

Preparation:

Mix sambar powder, asafoetida, and salt.

Now stuff the brinjals with this mixture.

Set aside for 10 minutes. You can see a little amount of water in brinjals. This is due to salt.

In a kadai, add Gingelly oil, splutter mustard seeds, add urad dal. Now add brinjals and curry leaves. Stir well and cover with a lid. Do not sprinkle water. 

Let it cook in a slow flame.

Stir in a frequent interval. See to that all the sides of the brinjals are cooked. It becomes soft once it is fully cooked.

You can enjoy this with curd rice or rice with sambar or rasam.