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Stuffed indian eggplant gravy (or) Ennai Kathirikkai kuzhambu

Course Side Dish
Cuisine Indian
Keyword Stuffed indian eggplant gravy (or) Ennai Kathirikkai kuzhambu
Servings 4
Author Nithya


  • 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


  1. 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

  2. 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.