This stuffed brinjal dish is from the southern region of India. The stuffing is made with desiccated coconut, finely ground peanuts, and spices. This ground masala is then stuffed into small tender brinjals and then cooked.
Good for all doshas
Prep Time: 15 Min
Total Time: 45 Min
Serves: 4 person(approx)
- Wash and rinse the brinjals
- Slit each brinjal horizontally and vertically from the base, keeping the stalks intact.
- Soak for 20 minutes in water with salt.
- Drain and keep aside.
For masala stuffing:
- Soak tamarind in warm water for 15 minutes.
- Squeeze the soaked tamarind to extract the pulp. Keep aside.
- In a pan, heat 1 tbsp oil.
- Add mustard, and when it begins to pop add urad dal, chana dal, cumin seeds, methi seeds, and coriander seeds.
- When they turn light brown, add peanuts.
- Add red chilis and when they change color turn off the flame and keep aside.
- When the spices have cooled down, add salt, turmeric powder, tamarind extract with water and grind them together into a smooth thick paste. The filling is ready.
- Fill each brinjal with the masala stuffing and keep aside.
- Heat 3-4 tbsp of oil in a pan.
- Add the stuffed brinjal with 4-5 tbsp of water and ½ tbsp tamarind extract.
- Add salt to taste, cover and let it cook for 20 minutes.
- You can also pressure cook the brinjals for 5-6 whistles.
- Garnish with coriander leaves and serve.
Serve this stuffed brinjal curry with roti or rice.
- Use small brinjals for uniform cooking and more flavor.
- You can adjust the spice as per your choice.
- Adding oil is necessary for the rich flavor.
- You can also add onions to the masala while frying for an enhanced flavor.
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