Saturday, May 5, 2012

Whole Brinjal Fry

I was very unsure about what to name this curry. It is can neither call it stuffed brinjal or brinjal curry. But it definately tastes good. The whole spices go very well with the peanuts, onion and chana dal. The tomatoes give it a tangy flavour from outside. Serve with phulka or rice and perfect side dish for both.

  • 8 baby brinjals
  • 1 1/2 cup diced onion
  • 1/3 cup roasted peanuts
  • 1 spoon roasted chana dal
  • 3 cloves
  • 4-5 pepper corns
  • 1 masala elaichi
  • 2 pinches shahi jeera
  • 1" cinnamon stick
  • Kanda Lasun masala
  • Salt
  • Turmeric
  • 2 spoons of oil
  • Salt
  • 2 spoons oil 
  • Curry leaves
  • 3/4 cup diced tomato
  • Red chilli powder
  • Corriander leaves
Process->Make a spice powder in the blender-peanuts, chana dal, cloves, pepper corns, masala elaichi, shahi jeera, cinnamon stick, kanda lasun masala and salt. Do not add water in the while grinding the spices. In a small kadhai add 2 spoons oil and heat it. Add the onions, turmeric and salt. Cook the onions tender. Mix the onions with the spice powder and stuff it in the brinjals. Let the brinjals marinate in the masala for 15-20 minutes. In a pressure pan add 2 spoons oil. Add some curry leaves, tomato, red chilli powder and salt. Cook the tomato pulpy and add the stuffed brinjals. Sprinkle 1/3 cup of water and cook the brinjals tender. Garnish it with corriander leaves.

Note->Adjust the taste of salt and red chilli powder depending upon how much you have added in the stuffing.

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