~ Stuffed Brinjals ~

[MysteRy]

Stuffed Brinjals



Ingredients:

 Tender small brinjals -20 no
Salt to taste

For stuffing powder

Coriander seeds – 1/4 cup
Bengal gram / Chenna dal – 6tbsp
Urad dal – 4 tsp.
Black Pepper -1 tsps
Cumin Seeds – 1 tsp
Dry Coconut –1/2 cup
Red Chillies- 20 no (according to spice level)
Salt – to taste
Oil 1 tbsp
Curry leaves – a few
Asafetida – ¼ tsp

Seasonings: 
     
Oil – 4 tbsp
Curry leaves – 1 stem
Mustard seeds – ½ tsp

Preparation:

Wash and dry the brinjals. Keep aside. Prepare the stuffing first.
Roast all stuffing ingredients in oil. Grind them coarsely in a mixer. Now stuffing powder is ready.
Cut the brinjals into 4 pieces (not fully-leave little stem part.)
Simply stuff the slit brinjals with spice powders.
 Arrange them in a microwave steamer and steam for about 6 minutes.
Remove it from microwave and. Keep aside.
Heat the oil in a cast iron pan, fry all seasonings.
Place the stuffed eggplants and cover the pan with a tight lid. Sprinkle salt.
Cover and cook the eggplants in a low flame for about 10 – 15minutes.
 After 10 minutes, remove the lid . Again cook it for 5 more minutes.
Throughout the15 mins, turn the eggplants every 3 or 4 minutes so all the sides get evenly cooked.
Do this carefully without breaking the brinjals.
When the brinjals are well cooked and soft to touch.  Switch off the stove.
Garnish with chopped curry leaves.
Serve hot with rice, Sathuamuthu, Kozhambu.

Tip:

Use low to medium heat; not high. High heat spoils the taste.
 You can store the left over stuffing powder in an air tight container for future use.