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


IngredientQuantity
Eggplant(small,round)7-8
Onion 2 (medium size)
Tomato3 (medium size)
Fennel seeds(sombhu)1/2 tsp
Cumin Seeds1/2 tsp
Curry leaves1 sprig
Coriander leavesto garnish
Oil4 tbs
Salt to taste

To Roast and Grind
IngredientQuantity
Red chilly5-6
Coriander seeds 1.5 tbs
Channa dhal2 tsp
Peanut3 tbs
Coconut(grated)2 tbs
Sesame seeds1 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.

15 comments:

looks perfect n yumm!!!luv the no of slits u made...

Perfectly done Dear.Luv ur recipes esp this fantastic Stuffed Brinjal Curry.Luv it.

Mmmm...that looks so delicious..perfectly made

Wow...the gravy looks mouthwatering & loved the rich color..:) Thx for dropping by my blog & now following your wonderful blog Nalini..Keep rocking!!
Prathima Rao
Prats Corner

absolutely mouthwatering esp for the flavorful masala

Perfectly described..........looks yummy

Wow!,Deliciously done.Luv the recipe too.Yumm.

Looks so delicious.......I make them same way but without peanuts & chana dal.......will have to try your versio as it looks awesome.

Lovely n delicious masala,yummy!!

this version sounds so yummy...well explained and looks so inviting...want to try this for sure..

Simply superb!! My all time favorite dish. Looks so inviting.

Though I hate eggplant, this one is the exceptional. I love your version too and Thanks for the tip.

super delicious eggplant curry dear..love the filling , yummy dish..

Looks superb and lovely preparation...

I love Eggplant, this curry looks very delicious, mouth watering here... very nice instructions with pictures..

-Mythreyi
Yum! Yum! Yum!

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