Stuffed Brinjal Curry (Dry)

Brinjal is my hubby's favorite vegetable. He loves it so much when I make brinjal curry stuffed. Different versions of Brinjal curry is available. This Brinjal stuffed dry curry goes well with Curd rice, Rasam, Sambar rice. I too love this brinjal curry that too when I have it with curd rice.

Preparation time: 15 mins

Cooking time: 20 mins

Serves : 4

Ingredients for dry roast:

Channa dhall - 1 teaspoon

Coriander seeds - 1 teaspoon

Sesame seeds - 1 teaspoon

Dry coconut - 2 teaspoon

Groundnut (raw) - 1 teaspoon

Dry Red chilli - 4 nos

Ingredients for making Curry:

Shallots (Small onion) - 10 nos

Garlic cloves - 4 nos

Sesame oil - 3 tablespoon

Purple brinjal - 5 nos (small if available)

Turmeric powder - 1/2 teaspoon

Curry leaves - few

Coriander - few (chopped)

Salt - for taste

Water -1/2 cup

Method:

1. Dry roast the ingredients (channa dhall, coriander seeds, sesame seeds, coconut, groundnut and chilli) in low flame and allow it to cool off.  Blend it in a mixer to fine powder.

2. Saute shallots and garlic clove in a kadai by adding a teaspoon of oil. Add these sauted shallots, garlic and little salt to the fine powder and blend it again to make a fine paste. If needed add little water to make a thick paste.

3. Wash and dry brinjal. Cut them into X shape from reverse side just half through. Stuff the grounded paste into brinjal using finger or spoon and press them tightly.

4. In a pan, add 2 1/2 tablespoon of sesame oil and saute the stuffed brinjal for 10 mins until it is semi cooked.

5. Now add rest of the masala, turmeric powder, curry leaves, salt and 1/4 cup of water to the pan and saute well. Simmer the flame and close the pan with its lid. Allow it to cook for 10 mins. Make sure to saute the gravy in between to avoid the gravy getting burnt.

6. Garnish Brinjal curry with coriander leaves and now the exotic dry stuffed brinjal curry is ready to be served.

Tips:

1. Groundnut and sesame gives good aroma and taste to this dry curry. Also these ingredients get burnt easily. So make sure to cook the curry in low flame.