Kalla Veetu Kathirikkai Recipe

Cooking Directions

• STEP 1.Wash and slit the eggplants without cutting them into two halves.
• STEP 2.In a pan, dry roast coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns until fragrant.
• STEP 3.Grind the roasted spices along with grated coconut, tamarind paste, jaggery, and salt to make a smooth paste.
• STEP 4.Stuff the spice paste into the slits of the eggplants.
• STEP 5.Heat oil in a pan and add mustard seeds, curry leaves, and asafoetida.
• STEP 6.Add the stuffed eggplants and cook on low heat until they are tender and cooked through.
• STEP 7.Serve hot with rice or roti.

Cooking Tips

• Choose small and firm eggplants for this recipe.
• Roasting the eggplants on an open flame gives them a smoky flavor, but you can also bake them in the oven.
• Adjust the spice level according to your preference by adding more or less red chili powder.

Storage and Serving

• Leftover Kalla Veetu Kathirikkai can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the dish hot with steamed rice or roti for a delicious meal.