Brinjal Curry

Recipe Name

: Brinjal Curry

Preparation Time

: 15min

Cooking Time

: 20min

Yield

:5-6

Recipe Category

: Vegetarian

Recipe Type

: Meals

Total Time

: 40min

Ingredient

: Brinjal

Description

:

Well stuffed brinjal curry can be made with a variety of stuffings. The one I am posting today is a family favorite and very simple to make. If the brinjals are tender you don’t need to use a pressure cooker. The brinjals will cook well on steam in a cooking vessel, if tender.

Nutrition

:

Nutrition

Ingredients

:

10-12 fresh tender purple brinjals(vankaayi,aubergine)

2 onions finely sliced

6 flakes garlic

2 tbsp tamarind paste

1 tsp red chilli pwd

1/3 tsp turmeric pwd

1 tsp coriander pwd

1/2 tsp cumin pwd

1 tbsp white butter or ghee

1/2 tbsp jaggery (optional- but tastes good with sugar or jaggery)

2 tbsps 1 tsp cumin seeds

12 curry leaves large pinch methi seeds (menthulu,fenugreek) salt to taste

1 tbsp chopped coriander leaves(garnish)

Instructions

:

Wash and dry the purple brinjals. Keep the stalks.Prepare the stuffing first.Heat 1/2 tbsp oil in a pan and add the garlic cloves and onions and fry on medium heat for 7-8 minutes or till transparent. Remove from fire and cool. Grind to a paste adding little water. Add the coriander pwd, cumin pwd, chilli pwd, butter or ghee, sugar or jaggery and salt. Mix well. Now take each brinjal and cut from the base end (opposite side of stem) and make a slit towards stem side but not all the way through i.e slit each brinjal into four sections lengthwise without cutting off the crown. The brinjals are ready for stuffing and the stuffing requires some patience…:)Separate the brinjal quarters gently and fill the stuffing inside slowly without breaking the brinjals.Stuff all the brinjals in this manner. Keep aside the remaining paste. Heat 1 1/2 tbsp oil in a cooking dish. Add cumin seeds and let them splutter. Add the methi seeds and curry leaves and fry for few seconds.Now slowly place each of the stuffed brinjals in the dish and add the remaining paste on top and sprinkle 1/4 cup of water. and cook for 20-30 minutes on slow heat. Do check in between to stir the brinjals without breaking them. the brinjals are three fourth cooked add the tamarind paste and one cup water. Adjust salt.Cover and cook further for another 25-30 minutes or till the brinjals are well cooked and soft on touch. Garnish with chopped coriander leaves. To serve, gently lift the stuffed brinjals with a wide spoon and place on serving plate and pour the gravy. Tastes wonderful with hot rice or roti.