Stuffed Eggplant Curry/Stuffed Brinjal Curry

This is a flavourful curry in which the eggplant is stuffed with spice powder and cooked in a tangy gravy can be eaten with rice,biriyani and rotis.This is one my favourite and made this one for yesterday lunch.Here is the recipe for the yummy and tangy curry..........................

                                                         Photo updated on 5/22/15

Basic Information

Preparation time ~ 15 minutes
Cooking time ~ 25 minutes
Serves ~ 3 -4


Ingredients

Ingredient	Quantity
Eggplant(small,round)	7-8
Onion	2 (medium size)
Tomato	3 (medium size)
Fennel seeds(sombhu)	1/2 tsp
Cumin Seeds	1/2 tsp
Curry leaves	1 sprig
Coriander leaves	to garnish
Oil	4 tbs
Salt	to taste

To Roast and Grind

Ingredient	Quantity
Red chilly	5-6
Coriander seeds	1.5 tbs
Channa dhal	2 tsp
Peanut	3 tbs
Coconut(grated)	2 tbs
Sesame seeds	1 tsp
Salt	to taste

Method

                      Dry roast the red chilies,coriander seeds,channa dhal,peanuts in a medium flame then add the coconut and fry it till the color changes.Finally add in the sesame seeds and turn off the stove.

Grind the roasted ingredients,salt to coarse paste with water and set aside.Take the eggplant,trim the stalk and cut it as shown in the picture.Stuff the eggplants with the ground paste and arrange it on a plate.

Heat a pressure pan with oil and crackle the cumin, fennel seeds.Saute the onion and curry leaves till it becomes soft,add the tomatoes,a pinch of salt and cook it mushy.

Now add the stuffed eggplant and saute till the color changes,then add a cup of water and the remaining masala paste,turmeric powder.Close the pan with the lid and cook it for one whistle in a medium flame.Once the pressure subsides open the pan,cook it for a minute and garnish it with coriander leaves.

Eggplant curry is ready to serve with rice or rotis.

• This curry can be made in pan which takes long time to cook and needs more oil.
• A tsp of tamarind paste can be added for extra tangy taste.
• After adding the sesame seeds immediately turn off the stove otherwise it may pop up.
• Curry leaves can be added while roasting the ingredients for the stuffing which gives a nice aroma.
• Water can be adjusted according to the desired consistency.

Sending this one Only-Curries event started by Pari of Foodelicious and hosted by Kamalika of Janaki's Kitchen.

Posted in: Gravy/Side dish