Stuffed Baby Eggplant Curry/Stuffed Brinjal Curry

We are entering the 62nd edition of Blogging Marathon with  many interesting themes.For this edition I chose no tomato gravies and will be showcasing of the no tomato version of gravies for next few days.
Addition of tomato gives a nice thick creamy and tangy taste to the gravies,but it can be substituted with other ingredients to get the exact taste and texture.
Today's recipe is a stuffed eggplant curry where no grinding of masala involved.It is a simple curry in which eggplants cooked in a onion and coconut paste.For the tangy taste used a little amount of tamarind.Off to the recipe................................

                                                                      

                                                            

                                        Stuffed Baby Eggplant Curry

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   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 30 minutes

   Serves ~ 3(generously)

  Ingredients

  

Ingredient	Quantity
Baby Eggplants	8-10
Onion(very finely chopped)	2 medium size
Ginger&garlic paste	1 tbs
Sambar powder	2-2.5 tbs
Turmeric powder/manjal podi	1/4 tsp
Tamarind/puli	small gooseberry size
Coriander leaves(chopped)	2 tbs
Curry leaves/karivepillai	1 sprig
Salt	1.25 tsp
Mustard seeds/kadugu	1/2 tsp
Fennel seeds/sombu	1/4 tsp
Oil	2 tbs

 
  Grind to a smooth paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Poppy seeds/kasakasa	1 tsp
Fennel seeds/sombu	1 tsp
Cashews(optional)	2 -3

   Method 

• Soak the tamarind in 1/2 cup of water and extract the juice and keep it aside.Grind the given ingredients to grind to a fine paste.Mix a 2 tsp of of sambar power with a generous pinch of salt.

• Trim the stalks of the eggplant and make  X cut on the eggplant as shown.Stuff the sambar powder in the slits.Set it aside.Heat the oil in a pan and crackle the mustard seeds and fennel seeds.Add the chopped onion,curry leaves along with a pinch of salt and saute till transparent.Add in the ginger&garlic paste and fry it for couple of minutes.

• Add in the stuffed eggplant and saute it till it changes the color.Add in sambar powder,turmeric powder and salt.Give it a mix,add around a cup of water and cook it covered in a slow flame till the eggplants are almost cooked.

• Now add the tamarind water and cook it for few minutes.Add in the coconut paste at this stage.

• Let it cook for 5 minutes or till the raw smell disappears.Add in the chopped coriander leaves and put off the flame.Mix it gently.

• Serve it along with rice or roti.

• Onion needs to be chopped finely.
• Do not use more of tamarind .
• The curry tends to thick after cooling so adjust the consistency as per need. 

Enjoy...........................................

Check out the blogging marathon page for the fellow bloggers participating in BM#62.