Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Wash 500 grams of baby eggplants thoroughly and pat them dry, then make four vertical slits from the bottom towards the stem, leaving the stem intact.

2. 2

   In a medium bowl, combine 2 tablespoons of besan, 1 tablespoon of rice flour, 1.5 teaspoons of red chili powder, 0.5 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 0.5 teaspoon of cumin powder, 0.5 teaspoon of amchur powder, 1 tablespoon of ginger-garlic paste, and 1 teaspoon of salt to form a thick paste with a few drops of water.

3. 3

   Carefully stuff each slit eggplant with an even amount of the prepared spice paste, ensuring the paste gets into the cuts.

4. 4

   Heat 4 tablespoons of cooking oil in a wide, non-stick pan over medium-high heat until shimmering.

5. 5

   Place the spiced baby eggplants into the hot oil in a single layer, ensuring not to overcrowd the pan, and flash-fry them for 3-4 minutes on each side until golden brown and tender, turning occasionally.

6. 6

   Add 10-12 fresh curry leaves to the pan during the last minute of frying for added aroma, stirring gently around the eggplants.

7. 7

   Remove the flash-fried eggplants with a slotted spoon and drain any excess oil on paper towels.

8. 8

   Serve the hot Masaledar Kathirikkai Varuval immediately as a flavorful side dish with rice or roti.