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…
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
serving
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- 3 tsps Coriander Seeds |
- 2 tsps Channa dal |
- 2 red chilli |
- 1/2 tsp pepper |
- 1/2 tsp jeera |
- 3 tsps coconut Grated |
- 1/2 tsp turmeric Powder |
- 10 Brinjal (small sized ones) |
- 1/2 tsp mustard |
- 1/2 tsp urad dal |
- a few curry leaves -
- to taste salt |
Ingredients
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|
- Dry roast all ingredients in the to roast and grind table except sambhar powder and turmeric powder
- Dry roast coconut gratings till light brown.
- Once roasted and cooled add them in the blender
- Grind coarsely.Add sambhar powder and turmeric powder and blend once again
- The powder will look like this.
- Slit brinjals as shown.
- Stuff the masala into the brinjals one by one
- In a pan add oil followed by mustard and urad dal and curry leaves.Allow it to it crackle. Add stuffed brinjals now.
- Place the stuffed brinjals in the pan.Add salt..Add a little water to ensure even cooking.
- Once they are cooked mix well.Serve hot with rice and gravy.
- Serve hot with rice and gravy.
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.
Most of my childhood memory includes getting yelled at by my mother, PunamPaul.Com and eat your veggies; but I used to pay no heed to it. However as time passes, most of us come around to eating vegetables as we are aware of the countless benefits they have for our health.
Eggplant is especially one of the world’s most nutrient dense vegetables rich in fiber, potassium, vitamin C, vitamin B6, vitamin K, Calcium, Zinc, Iron, Magnesium and Phosphorus
Anthocyanin pigments present in the eggplant skin lower weight and blood cholesterol and chlorogenic acid decrease low-density lipid (LDL) levels and also protect cells from damage caused by free radicals
This eggplant recipe when I tried at home was not really appreciated by my family but it was really yummy too. Thanks for sharing this delicious preparation.