“Ennai” means oil in Tamil, and “kathrikkai” means eggplant — hardly the most appetising name for one of the tastiest dishes I’ve ever eaten. Eggplant, like the universally beloved potato, is a remarkably versatile vegetable, lending itself to innumerable dishes across the globe. Yet, unlike potatoes, eggplants evoke sharply divided opinions — people either relish them or avoid them. This versatility isn’t just culinary; it comes with nutritional perks too. Eggplants are rich in fibre, antioxidants like nasunin, and compounds that support heart health, while potatoes, especially when eaten with skin, offer complex carbohydrates, potassium, and vitamin C. Together, they prove that great flavour and diverse cooking potential can indeed go hand-in-hand with valuable health benefits.

Ingredients
10 eggplants (the small variety)
4 shallots
1/2 tomato
1 small lemon sized ball of tamarind
1/4 tsp turmeric powder (haldi, manjal podi)
Unrefined salt to taste
1 tbsp split black gram (urad dal, ulutham parupu)
1 1/2 tbsp Bengal gram (dhana dal, kadalai parupu)
1 1/2 tbsp coriander seeds (sabut dhania, kothamalli varai)
6 dried red chilies
1/4 tsp fenugreek seeds (methi dhana, venthiyam)
1 tsp black pepper corns (sabut kala mirch, kuru Milagros)
2 tsp cumin seeds (sabut jeera, jeeragam)
4 large garlic cloves
10 shallots
2 tomatoes
2 sprigs curry leaves
2 tbsp grated coconut
2 tbsp chopped coriander leaves
3/4 tsp mustard seeds ( sarson, kadugu)o
Method
Soak tamarind in hot water and extract 1 1/2 cups of juice
Put a pan on flame and add split black lentils, Bengal gram, coriander seeds, fenugreek seeds, red chillies and black pepper corns
Roast till the lentils turn golden brown
Finally add the cumin seeds and give a quick stir
Remove from flame to a plate to cool
In a pan, add garlic and onions
’Fry’ till fragrant, sprinkling a little water if necessary
Add tomatoes, curry leaves and coriander leaves
S.aute till tomatoes are soft
Add coconut and fry for a minute
Remove from heat and cool completely
Transfer to a blender, add salt and grind to a smooth paste
Clean the eggplants’ stem and make 4 slits without cutting through
Stuff the ground masala into the eggplant
Repeat for the remaining eggplants
Set aside
Heat a pan and add mustard seeds
When they begin to splutter, add the finely chopped shallots and 1/2 tomato
Sauté well
Place the stuffed eggplants on the masala
Cook on medium flame (sprinkle a little water if required)
Flip occasionally so that all sides are cooked
Once done, add the remaining paste
Pour tamarind juice and add turmeric powder
Adjust water to desired consistency
Adjust salt
Boil for a couple of minutes more
Remove from heat
Garnish with curry leaves
Serve hot with red/brown/millet rice or even dosa, idli….
Enjoy!