Some say this dish is supposed to be dry and others say a semi-gravy. You can make it as you wish. I like it dry and fried nicely. This delectable karnataka dish is traditionally served with jolada roti, but don't stop yourself devouring them with rice and rotis too.
I love stuffed brinjals. I always stuff them with goodness and that, in my opinion, is the best way to have brinjals. They are treat for me, whether it be heartbreak or happiness. Avi told me yesterday, " I never liked brinjals much before, but with you, I so love them". Hate brinjals? Come to me and you will love them, is all I got to say!
6-7 baby aubergines/brinjals
1/2 tsp of jeera
2-3 curry leaves
2 tbl spns of oil for shallow frying
1 small sized onion chopped finely
½ cup fresh coconut
2 tble spns peanuts
¾ tble spn channa dal/bengal gram
½ tble spn urad dal/split black gram
½ tble spn coriander seeds
1 tsp jeera/cumin seeds
6 dry red chillies (According to taste)
pinch of turmeric powder
¼ tsp asafoetida/hing
1 tsp tamarind paste
2 sprigs coriander leaves
Salt to taste
Dry roast the peanuts, channa dal, urad dal, cumin seeds, coriander seeds, red chilies and coconut till they turn light brown. Keep stirring frequently so that they do not burn.
Grind into a thick paste with tamarind, salt and turmeric powder. Use as little water as you can to grind the paste.
Mix coriander leaves and onions to this paste.
Slit the brinjals by making a + mark with your knife at the bottom. Do not cut off the crown/stem part.
Stuff the brinjals with the thick ground paste.
Heat the oil in a pan. Add cumin seeds and curry leaves.
Arrange the brinjals on the pan in one layer. Sprinkle some water and cover the pan with a lid.
Cook the brinjals closed, keeping the flame at medium-low.
After 8 mins, slowly turn them individually. Sprinkle some more water and cook for another 10 mins closed. If there is any left over paste, add the paste at this stage. Stir the paste slowly and carefully, so that it coats the brinjals evenly.
Keep a check on the pan and do not let the paste stick to the pan. Go on sprinkling water as and when the pan starts to dry up.
Cook till they get tender and nicely fried on all sides.
Serve with chopped coriander