Stuffed Brinjal Fry – Stuffed Brinjal Curry

Brinjal is my all time favourite! I can eat brinjal in any form. This Stuffed Brinjal Fry is a simple and flavourful curry to go with rice or roti. The freshly ground masala does the magic here. Usually the stuffing will be made with peanuts and sesame seeds. Since am not a big fan of that combo, have changed the flavours according to our taste buds. If u are like me, try this combo. Have given the usual masala powder option in the tips. Ennai Kathirkkai is my favourite too.

Now to the recipe…

[Preparation Time-10 mins : Cooking Time- 20 mins]

Stuffed Brinjal Fry Ingredients:

• Small brinjals – 6 to 8
• Oil – 2 tbsp
• Salt – as needed
• Curry leaves – few

To dry roast & grind:

• Dry chillies – 5
• Coriander seeds – 2 tbsp
• Urad Dal – 1 tbsp
• Chana dal – 1 tbsp
• Jeera – 1 tsp
• Pepper corn – 4 to 5
• Coconut – 1 tbsp (grated)
• Ginger – 1 inch piece
• Garlic – 3 cloves
• Sambar Onion – 6

Method:

• Heat a pan and dry roast dry chillies, chana dal, urad dal, jeera & pepper corn until golden brown. Finally add grated coconut and roast it. Let it cool and grind it into a coarse powder.

• To the coarsely ground powder add ginger, garlic, sambar onions and salt. Grind it into a smooth paste with very little water. Meanwhile wash the brinjal and make “X” marks in it. Keep it immersed in water until use.

• Fill each slit brinjal with the ground masala and keep it ready. Heat a pan with oil and temper with mustard & jeera. Add the stuffed brinjal and saute for a couple of minutes.

• Add required salt and the left over masala. Cook covered until the brinjal is cooked and soft. Saute in between carefully without breaking the brinjal. Switch off the flame.

Thats it!! Stuffed Brinjal Fry is ready!!

Serve hot with rice or roti.

Tips:

1. For grinding the masala, u can replace peanuts and sesame seeds instead of chana dal & urad dal along with the other ingredients too. That will have a different unique taste.
2. Choose small and tender brinjals to make this Stuffed Brinjal Fry.
3. U can use purple brinjal too. I used green one as this was only available.
4. While slitting the brinjal, do not cut too deep. Else the masala will ooze out while cooking.
5. Cook in low-medium flame, so that the masala does not get burnt.
6. U can add little water and make it as a gravy too.

– By Sundari Nathan