Friday, 27 November 2015

Stuffed Brinjal Curry

Stuffed Brinjal Curry, lot of different stuffing can be made for this curry. But here I used a very simple and easy stuffing without using many ingredients. You can make this as a dry masala or thick gravy or in a kuzhambu consistency. It depends upon how we want it. Here I have prepared a little thick gravy. Lets move on to the recipe.


Ingredients:
Brinjal - 10 No.
Onion - 2 No.
Tomato - 2 No.
Ginger Garlic Paste - 1 tsp.
Grated Coconut - 4 tbsp.
Chili Powder - 1.5 tbsp.
Coriander Powder - 1.5 tbsp.
Garam Masala - 1 tsp.
Turmeric Powder - 1/2 tsp.
Shallots - 2 No.
Oil - 3 + 1 tbsp.
Salt to taste

Method:
1. Make a slit at the bottom of the tomatoes as show in the picture below and place it in a boil water. Allow it to boil till the skin start separating. Switch off the flame and add cold water to the tomatoes. Remove the skin and grind it to make a smooth paste.
2. Heat a pan, add the grated coconut and fry till it turns light brown in color. Take a blender and add salt, chili powder, coriander powder, turmeric powder, garam masala, shallots and the roasted coconut.
3. Add little water and grind it to make a paste. Slit the brinjal in plus shape from the bottom to top keeping the stem portion intact. See picture below. Slit all the brinjals and add it to slat and turmeric water.
4. Stuff each brinjal with the ground masala. There will be some masala left, keep it aside. We'll use it for preparing the gravy. Heat 3 tablespoon of oil in a pan and roast the stuffed brinjals till its skin start to shrink.
5. Heat oil in a pan and add finely chopped onions and saute till it turns golden brown color. Add ginger garlic paste and saute till its raw smell vanishes. Add the ground tomato paste and mix well.
6. Add salt and mix well. Cook for few minutes till the tomato paste is mixed well with the onion and comes like a paste. Now add the remaining stuffing masala and mix well.
7. Allow the gravy to boil and add the roasted stuffed brinjals and cook till the brinjal is fully cooked. Adjust salt and spice if required. Once the gravy thickens to the desired consistency, switch off the flame.
Stuffed Brinjal Curry is ready to serve with hot steamed rice.
Note:
If you like a tangy taste, you can add little tamarind extract while preparing the gravy.


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