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Stuffed Brinjal - South Indian Recipes


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Stuffed Brinjal

Stuffed Brinjal - A dry vegetable accompaniment to a meal


  • 10 -12 brinjals (small)

  • 1 ½ tsp urad dal

  • 1 ½ tsp channa dal

  • 10 red chillies

  • oil and salt

Fry the dals and red chillies in a tsp of oil. Grind to a thick paste and add salt. Slit the brinjals so that they are not completely cut but part of the way to allow the ground masala to be filled in. Heat oil in a pan and add the stuffed brinjals. Let it roast on a slow flame with the lid to keep in the heat.


The Andhra Style Brinjal curry

The stuffing includes:

Chopped onion 1
Chopped garlic 4
Grated Coconut 4 tbsp
Clove 2
Cinnamon stick 1/2 "
Channa dal 1 tbsp
Urad dal 1 tsp
Red Chillies 8
Coriander seeds 1 tsp
Salt and sugar to taste.


Stuffed Brinjal Masala

Small brinjal 6
Cumin seeds 1/2 tsp
Turmeric powder 1/2 tsp
Gram flour 1 tsp
Chilli powder 1 tsp
Chana dal 1/2 tsp
Asafoetida a pinch
Jaggery 1 tsp
Tamarind extract 1 tbsp
Oil
Salt
Coriander leaves

Heat oil in a pan and add cumin seeds and asafoetida. Add onions and saute till golden. Add chilli and turmeric powder and gram flour and allow them to mix for about 2 minutes. Add jaggery, tamarind, salt and some water. Simmer till the mixture thickens up. Stuff the slit brinjals with this mixture. Add the brinjals, remaining mixture and a bit of water and pressure cook for about 5 minutes. Garnish with coriander leaves.


Brinjal Nutrition

Brinjals are rich in phyto nutrients that aid blood circulation. They are a rich source of iron, calcium and other nutrients. But it is essential to cook them right so as to derive the maximum. Bake or cook them with their skins, which are most nutritious. They can soak up a lot of oil if fried.


Stuffed Brinjal Masala North Karnataka Style

Roast coriander seeds, cumin seeds, cloves, cinnamon, peanuts nad sesame with red chillies. Grind with coconut and tamarind to form the paste that is to be filled into the brinjals.


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