Friday, February 21, 2014

Stuffed Eggplant Curry

Brinjals / Eggplants - 15 small
Oil - 3 tbspns

For the stuffing:
Coriander Seeds - 2 tsps
Chana Dal - 1.5 tbspns
Urad Dal - 2 tsps
Oil - 1/2 tsp
Dried Red Chilies - 5-6 
Coconut - 2 tbspns
Salt as per taste

Heat a teaspoon of oil in a pan and add the coriander seeds, chana dal and urad dal and fry them on a medium flame till they are golden brown color. Remove them from the pan and set aside to cool down. In the same pan, add and fry the red chilies for minutes.
Grind the roasted ingredients, coconut, salt and roasted red chilies into a fine powder and set aside.
Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact. Now fill the stuffing powder into the brinjals.
Heat oil in a wok. Place the stuffed eggplants carefully into the wok and cover it with a lid.
Let it cook on a low - medium flame. Keep checking in between and turn the brinjals a little until they are evenly cooked. When they are soft, turn off the flame.
Serve hot with rice and ghee.

Inspired from here

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