Stuffed Baby Brinjal - Asha Pai
Ingredients:
15 baby brinjals, 1 half of a small coconut grated, awala sized tamarind, 6 dried red chilles fried in a few drops of oil till crisp, 3 tsp coriander seeds, 1/4 tsp methi seeds, 1/2 tsp black pepper, 1 inch piece of cinnamon, 4 cloves. salt to taste. 4 tbsp. of oil, 1tsp mustard and a few curry leaves.
Ingredients:
15 baby brinjals, 1 half of a small coconut grated, awala sized tamarind, 6 dried red chilles fried in a few drops of oil till crisp, 3 tsp coriander seeds, 1/4 tsp methi seeds, 1/2 tsp black pepper, 1 inch piece of cinnamon, 4 cloves. salt to taste. 4 tbsp. of oil, 1tsp mustard and a few curry leaves.
method:
wash and slit brinjals up to its stem, retaining a little piece of the stem. apply salt inside out and keep for a while. fry coriander, methi, pepper, cinnamon & cloves in a little oil till fragrant, grind these along with coconut, chillies and tamarind with very little water. add salt to this and mix well. wash the brinjals again and wipe it dry. stuff the brinjals with the prepared masala, and reserve the extra masala. heat oil in a wide kadai, temper with mustard and curry leaves. now lay the brinjals in the oil and cook till it changes color, keep turning them till all the sides are cooked. spread the reserved masala on top of the brinjals, sprinkle some water on top, cover the kadai with a tight lid and let it cook on low heat, for 5 to 8 mts. if it sticks to the bottom sprinkle a little more water and carefully turn the brinjals. Pls note that dish does not contain any onion or garlic.
the onion version of this dish is as following: add a small raw onion to the masala while grinding and add a little chopped onion to the mustard, curry leaf tempering and fry till it starts browning and proceed with cooking the brinjals and follow the rest of the recipe. the taste will be better with small madras onions. this is tastier version no doubt, but taking into consideration the price of onions, i thought the above version would be more welcome, moreover this can be cooked on upvas days too. the pic sent is of the dish cooked without onions...
wash and slit brinjals up to its stem, retaining a little piece of the stem. apply salt inside out and keep for a while. fry coriander, methi, pepper, cinnamon & cloves in a little oil till fragrant, grind these along with coconut, chillies and tamarind with very little water. add salt to this and mix well. wash the brinjals again and wipe it dry. stuff the brinjals with the prepared masala, and reserve the extra masala. heat oil in a wide kadai, temper with mustard and curry leaves. now lay the brinjals in the oil and cook till it changes color, keep turning them till all the sides are cooked. spread the reserved masala on top of the brinjals, sprinkle some water on top, cover the kadai with a tight lid and let it cook on low heat, for 5 to 8 mts. if it sticks to the bottom sprinkle a little more water and carefully turn the brinjals. Pls note that dish does not contain any onion or garlic.
the onion version of this dish is as following: add a small raw onion to the masala while grinding and add a little chopped onion to the mustard, curry leaf tempering and fry till it starts browning and proceed with cooking the brinjals and follow the rest of the recipe. the taste will be better with small madras onions. this is tastier version no doubt, but taking into consideration the price of onions, i thought the above version would be more welcome, moreover this can be cooked on upvas days too. the pic sent is of the dish cooked without onions...
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