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Ingredient
Stuffed brinjal curry
Introduce
Chef :
Sakshi NillawarStuffed brinjal curry
#SC4 #week4
authentic and spicy curry recipe made with tender and small eggplant in a peanut and coconut-based gravy. the recipe mainly hails from the andhra cuisine or telugu cuisine but popular among other south indian states too. it is generally served with indian flatbread like roti or chapati but tastes good with rice too.
Ingredient
Food ration :
4 servingsCooking time :
40 minutes
1 tsp
salt
as required
water for soaking
3 tbsp
peanuts
2 tsp
sesame seeds / til
1 tbsp
coriander seeds
1 tsp
cumin / jeera
1/4 tsp
methi / fenugreek
1 inch
cinnamon
2 pods
cardamom
4
clove
2 tbsp
dry coconut (sliced)
1 inch
ginger
3 clove
garlic
1/2
onion (sliced)
1/2 tsp
kashmiri red chilli powder
1/4 tsp
turmeric
1/4 cup
water
3 tbsp
oil
1 tsp
mustard
as required
few curry leaves
1/2 cup
tamarind extract
2 tbsp
coriander (finely chopped)
Cooking instructions
* Step 1
Firstly, cut the brinjals in x-shape without taking off the stalk.
* Step 2
Roast on low flame until spices turn aromatic.
* Step 3
Now stuff in the prepared masala paste to all the brinjals and keep aside.
* Step 4
Add in stuffed brinjal and saute gently.
* Step 5
After completely cooked, the masala will ooze out the oil. add 2 tbsp coriander and mix well.
Note: if there is a photo you can click to enlarge it
Tag
brinjal / eggplant (small)
Salt
water for soaking
peanuts
sesame seeds til
coriander seeds
cumin / jeera
methi (fenugreek)
cinnamon
cardamom
clove
dry coconut sliced
ginger
garlic
onion, sliced
kashmiri red chilli powder
turmeric
water
oil
mustard
chilli, slit
Few curry leaves
tamarind extract
coriander finely chopped
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