Ennai kathirikkai kuzhambu Iyengar is one of the favourite side dishes in the southern part of India.
The baby eggplants are cooked in tamarind sauce and stuffed with spice powder. You can stuff the eggplant with your favourite spice combination.
In this Stuffed Indian eggplant gravy – ennai kathirikkai kuzhambu iyengar I have made this recipe without onion and garlic.
Now let us how to make this Stuffed Indian eggplant gravy (or) Ennai Kathirikkai kuzhambu in instant pot.
Let us first make the spice powder paste we are going to stuff inside the eggplant.
First in saute mode heat a teaspoon of sesame oil add red chilli,hing, fenugreek seeds and pigeon pea(Toor dal).
Roast till they turn brownish-red.Switch of the instant pot and let it cool down. Grind the mix into a paste with little water and a tbsp of tamarind paste. In the meantime, Chop each eggplant into 4 pieces (The pieces should not fall apart). Put the eggplant in a bowl of water.
Now we have the stuffing and eggplant ready to make the gravy. Start stuffing the mix inside the eggplant. Let us turn on the instant pot to saute add 4 tablespoons of sesame oil, add mustard seeds, curry leaves.
Wait for the mustard seeds to crackle . Add 1/4 cup of water and then layer the stuffed eggplant. If you have any leftover paste add it on top of the eggplant and add salt and close the instant pot and steam for 5 minutes.
Our Stuffed Indian eggplant gravy (or) Ennai Kathirikkai kuzhambu is ready to serve with rice or roti or naan.
If you find the gravy too thick add some water and cook in saute mode until you get desired consistency.
Enjoy this gravy with this 3 minutes rice recipe
Stuffed indian eggplant gravy (or) Ennai Kathirikkai kuzhambu
Ingredients
- 10 nos Eggplant
- 1 tbsp Tamarind paste
- 3 tbsp Pigeon Peas (Toor Dal)
- 4 nos Red chilli
- 1/4 tsp Hing
- 1 tsp Fenugreek
- Salt
- 1 tsp Mustard
- 1 string Curry leaves
- 4+1 tbsp+tsp Sesame oil
Instructions
-
Stuffing paste recipe :
Switch on the instant pot and turn on 'saute mode'.
Add a teaspoon of sesame oil add red chilli,hing,fenugreek seeds and pigeon pea(Toor dal).
Roast till they turn brownish red.
Switch of the instant pot and let it cool down.
Grind the mix into a paste with little water and a tbsp of tamarind paste
-
Gravy recipe :
Chop each eggplant into 4 pieces (The pieces should not fall apart).
Put the eggplant in a bowl of water.
Start stuffing the mix inside the eggplant.
Lets turn on the instant pot to saute add 4 tablespoon of sesame oil,add mustard seeds,curry leaves.
Wait for the mustard seeds to crackle .
Add 1/4 cup of water and then layer the stuffed eggplant.
If you have any leftover paste add it on top of the eggplant and add salt and close the instant pot and steam for 5 minutes.
Our Stuffed indian eggplant gravy (or) Ennai Kathirikkai kuzhambu is ready to serve with rice or roti or naan.
If you find the gravy too thick add some water and cook in saute mode until you get desired consistency.
Recipe Notes
The eggplant you choose for this recipe should be small to medium and fresh ones.