STUFFED BRINJAL CURRY

Brinjal or eggplant also known as aubergine  is one veggie which can be used in many dishes,be it north or south indian as well in international cuisines such as italian too.But many specially kids hate it for no reason.I love to experiment in my kitchen with all veggies and thought of making this recipe which is an age old recipe tracing back to grandma’s.The simple brinjal can be made into a royal with with the inclusion of spices in your kitchen and can be a good accompaniment to sambhar and rasam with rice or with rotis too.The spice powder I make is usually a bit hot but tastesgood with the veggies.See down the recipe for stuffed brinjal curry and let me know…

INGREDIENTS

 

Coriander Seeds	3 tsp
Channa Dal	2 tsp
Red Chilli	2
Pepper	1/2 tsp
Jeera	1/2 tsp
Grated Coconut	3 tsp
Turmeric Powder	1/2 tsp
Sambhar Powder	1/2 tsp

OTHER INGREDIENTS

Brinjal(small sized ones)	10
Mustard	1/2 tsp
Urad Dal	1/2 tsp
Oil	3 tsp
Salt	to taste
Curry Leaves	a few

 

HOW TO MAKE

• Dry roast all ingredients in the to roast and grind table except sambhar powder and turmeric powder.

• Once roasted add them in the blender.

• Grind coarsely.Add sambhar powder and turmeric powder and blend once again.

• Slit  brinjals as shown.Immerse them in water to prevent from blackening.

• Stuff the masala into the brinjals one by one.

• In a pan add oil followed by mustard and urad dal and curry leaves.Once it crackles add stuffed brinjals.

• Add a little water and salt.Close with a lid to ease cooking evenly.

• Once they are cooked mix well.

• Enjoy with sambhar or rasam with rice.

Notes

• You can use the same stuffing with tindora or lady’s finger.
• Adjust spice level as per your taste.
• Adding water ensures even cooking.
• Check for any worms in the brinjal while slitting.

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