Ingredients:
Tender Brinjals (Kathirikai) – 5, cut into quarters but leave them intact at the base for stuffing
Garlic – 3 cloves
Ginger – little piece, peeled
Green Chilli – 1
Dry Red Chilli – 1
Coconut – 1/4 cup, grated
Tamarind Extract – 1/2 cup, thick
Turmeric Powder – 1/4 tsp
Jaggery – 1/4 tsp, powdered
Toor Dal – 1 tsp
Rasam Powder – 2 tsp
Ghee – 2 1/2 tsp
Curry Leaves – few
Salt as per taste
Method:
1. Grind together the garlic, green chilli, coconut, ginger and salt to a thick paste.
2. Stuff the brinjals with this mixture.
3. Heat 2 tsp ghee in a pan.
4. Pan-fry the stuffed brinjals for 2 minutes and remove.
5. Keep them covered.
6. In a large pan pour the tamarind extract.
7. Add jaggery, curry leaves, turmeric powder, rasam powder, salt and 2 cups of water.
8. Bring to a gentle boil.
9. Add the brinjals and cook for 2 minutes.
10. Remove from flame and keep aside.
11. Heat 1/2 tsp ghee in a small frying pan.
12. Fry the mustard seeds, toor dal and dry red chilli.
13. Pour over the rasam and stir gently.
14. Serve with rice.
stuffed kathirikai image credit
