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Description Stuffed Brinjal curry is delicious and also very healthy. For those who don;t like brinjals, this is an exception because brinjals are stuffed with spicy masala. Try it!!For curry
500g small long brinjals
200g tomatoes, grated
½ cup peas, coarsely ground
For filling
3tbsp fresh coconut, grated
2 tbsp peanuts, coarsely groung
2 tbsp coriander-cumin powder
1 tbsp gram flour
½ cup fresh fenugreek, chopped
¼ cup coriander, chopped
1 tbsp lemon juice
1 tsp red chilli powder
¼ tsp turmeric powder
1 tbsp chilli paste
2 tsp ginger paste
3 tbsp oil
1 tbsp jaggery
2 tsp salt or to taste
Fresh chopped coriander and grated coconut for garnishing
For tempering
½ cup oil
2 tsp mustard and cumin seeds
A pinch of asafoetida
- Mix all ingredients for filling
- Remove tops from brinjals and make one vertical slit. Stuff brinjals with filling.
- In a pressure cooker, heat oil ans add all ingredients for tempering.
- Add tomatoes and ½ cup of water. Let it boil for 5 minutes.
- Add brinjals and top it with ground peas.
- Cook brinjal curry on a very low heat for 10-15 minutes, or until 3 whistles have gone.
- Garnish with coriander, coconut and serve hot with chapaties or naan.
Note: This curry can be cooked in a large saucepan covered with a steel plate, filled with water or can be baked in oven at 200 0C for ¾ and hour.
Variation:
1. For stuffed potato brinjal curry, fill small potatoes as well and follow the same method.
2. For stuffed banana curry, fill riped bananas with the filling and cook in a sauce pan, do not pressurize or bake.