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Saturday, 1 October 2011

Stuffed Brinjal Curry

Brinjals: 5-6
Chopped onion: 1 cup
Tamarind paste: 2-3 tsp
Jaggery: 1 tsp
Turmeric: ¼ tsp
Red chili powder: ½ tsp
Asafoetida: ¼ tsp
Salt: To taste
Mustard seeds: 1 tsp
Curry leaves: 2-3 springs
Chopped coriander leaves: 2-3 tsp
Oil: 5-6 tsp

For stuffing
Peanut: 1 cup
Dry coconut: ¼ cup
Niger seeds: 5-6 tsp (If you don’t get them, you can use black sesame, but taste will change)
Red Chilies: 8-10
Urad dal: 1 tsp
Channa dal: 1 tsp
Jeera: 1 tsp
Coriander seeds: 1 tsp
Cinnamon: 1 inch
Fenugreek seeds: 5-6 seeds
Stuffed brinjal curry

Stuffing powder
Stuffed brinjals
Dry roast all the stuffing ingredients one by one, and after roasting peanuts, remove the skin. Grind all the roasted ingredients and make a coarse powder. Add salt, asafoetida and tamarind paste, mix well and keep aside.

Take each brinjal and make slits but not all the way through. If you want, you can keep the stem or remove it, I prefer keeping them. Stuff the prepared mixture into the slit brinjals carefully without breaking them.

Heat oil in a pan, add mustard seeds and curry leaves. When they splutter, add onion and sauté for a minute. Add the stuffed brinjals carefully and fry all the sides till the colour of them changes. Add the remaining stuffing mixture on the brinjals and add turmeric powder, jaggery, red chili powder and salt to taste and add 1-2 cups of water. Mix carefully and close the lid. Cook the brinjals for 15minutes on a low flame stirring carefully occasionally. Remove from heat and garnish with coriander leaves. Serve with roti or chapati.   

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