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 r
| Servings | Prep Time |
| 2serving | 10minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 3tsps Coriander Seeds|
- 2tsps Channa dal|
- 2 red chilli|
- 1/2tsp pepper|
- 1/2tsp jeera|
- 3tsps coconutGrated |
- 1/2tsp turmericPowder |
- 10 Brinjal(small sized ones) |
- 1/2tsp mustard|
- 1/2tsp urad dal|
- a few curry leaves–
- to taste salt|
Instructions
- 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.
Recipe Notes
Notes.
You can use the same stuffing with tindora or lady’s finger.
Adjust spice level as per your taste.
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Adding water ensures even cooking.
Check for any worms in the brinjal while slitting.