Stuffed Kara Kathirikai

• Slit about 15 small Indian eggplants or brinjals keeping the stem intact as shown in the picture
• Deep fry them in hot oil in batches of 5 for about half a minute and set aside
• It is enough if you cook the brinjals to 70%. You will again saute these after you stuff them with the masala. So need not fry them for long.

Masala:

In a hot pan add 3 tsp of oil and fry the following in low flame until all spices are fried well but not burnt:

• 3 Red chillies
• 1/2 tbsp of Dhania
• 1 1/2 tbsp of Urid dhal
• 1 1/2 tbsp of Chana dhal
• 1/4 tsp of Methi seeds
• 1/2 tbsp of Cumin Seeds
• 1 inch of Tamarind piece dipped in water for a minute
• 2 garlic pods
• 5 curry leaves
• 1/4 tsp of Turmeric powder
• Salt per taste

Grind the above spices into a fine powder and set aside. 

Note: You can use this curry powder to make quick gravies too. You may also consume this as rice podi or idli podi! Just add oil and adjust salt per taste if using as podi.

Procedure:

• Now add water little by little to this masala powder and make it into a soft paste. Do not add more water. You should be able to scoop the masala in a spoon and stuff it inside the brinjals.
• If you add very little water, your paste will be too thick and that will not get cooked . SO take care to make the paste into soft, pliable paste.
• Same way check for salt once you make the paste. 
• Now stuff this paste into the half cooked (fried) brinjals
• In a hot pan, add 2 tbsp of oil
• Place the stuffed eggplants and cover the pan with a tight lid
• Cover and cook the eggplants in a low flame for about 25 mins
• Throughout the 25 mins, turn the eggplants every 3 or 4 minutes so all the sides get evenly cooked
• Finally when the eggplants are done, sprinkle some salt (very very little) over the brinjals so give the skin some extra flavor
• Serve hot with Rice or as a side for Rasam