Today I am sharing you delicious stuffed brinjal/eggplant fry with simple and readily available ingredients in no time.As I like brinjal a lot,weekly once brinjal aka eggplant appears in my kitchen.Last week I got a few tender small eggplants from Indian store and wanted to make something for the blog.I have already shared some brinjal recipes and one of my simple brinjal fry is popular in my blog.
When I thinking something to make with whole eggplants suddenly I remembered the recipe which I noted down couple of months back.This recipe is a dry version and it doesn't need tomato also but if you want with gravy then go head and add one chopped tomato.It tastes great with rasam and curd rice,now lets move on to the recipe........................................
Preparation Time ~ 15 minutes
Cooking Time ~ 20 minutes
|Small round eggplant/kathirikkai||7-8|
|Onion(finely chopped)||1(medium size)|
|Green chilly/pachamilgai||2(finely chopped)|
|Tamarind/puli||small gooseberry size|
|Curry leaves/karivepillai||1 sprig|
|Coriander leaves/kothamalli||for garnishing|
|Cumin seeds/jeeragam||1/2 tsp|
Roast and Grind
|Channa Dhal/kadalaparuppu||1 tbs|
|Coriander seeds/dhaniya||1 tbs|
|Poppy seeds/kasa kasaa||1 tsp|
|Red chilly powder/milagai podi||11/4tsp|
Dry roast the coriander seeds,channa dhal and poppy seeds in a low flame till nice aroma comes out,then add the grated coconut and fry it till it changes the color.Put off the flame and finally add the red chilly powder and mix it cool.Let cool down completely,add around 1/2 tsp of salt and grind it to a fine powder.Add around 1/4 cup of water to the tamarind and take the extract,keep it aside.
Now take the egg plant trim the stalk little and make slits as shown ,stuff the spice powder and keep it on a microwave safe plate.Continue it for rest of the eggplants.Microwave the stuffed eggplants for 3-4 minutes in a microwave high and keep it aside.
Heat a pan crackle the cumin seeds,add the chopped onion,green chilly and curry leaves.Saute it until transparent,add in the stuffed eggplants and saute it for a minute.
Now add the tamarind extract,remaining spice powder,salt and cook it covered in a medium flame.Remove the lid and gently turn and cook it for couple of minutes,finally sprinkle the coriander leaves and put off the flame.
Stuffed brinjal fry is ready.
- If slight gravy is needed add 1 medium size chopped tomato.
- Use same sized eggplants/brinjals to get cooked evenly.
- Instead of microwave,steam it for 5 minutes in a idly steamer.
This recipe is off to Vegan Thursday event started by Priya of Priya's Versatile Recipes.