Ingredients
Small Brinjals -
1/4 kgs, purple or green, make a long + slit length wise keeping stack intact
Tamarind - 1 1/2
tsps mixed in 1/4 cup water
Jaggery - 1 tsp
Oil - 2 tbsps
Fresh coriander
leaves for garnish
For Stuffing:
Fresh coconut -
1/3 cup, grated
Green chilies - 3
Coriader leaves -
1/4 cup, packed
Cumin seeds - 1/2
tsp
Cinnamon stick -
1/2"
Ghee - 1 tsp
(vegans can omit)
Salt to taste
For
Tempering/Poppu/Tadka):
Curry leaves - 1
sprig
Asafoetida - 1/4
tsp
Dry red chili -
1
Method
Prepare stuffing
by grinding all the ingredients called for 'stuffing' by adding a tbsp of
water. Stuff the brinjals with the stuffing and keep aside.
Heat oil in a
cooking vessel, add curry leaves and asafoetida and saute for a few seconds.
Place the stuffed brinjals in the oil and cook on medium high flame for 2-3 mts.
Cover with lid and let them cook on medium low flame for 12-14 mts.
Keep
checking in between and stir fry to ensure they don’t burn or stick to the pan.
Add the tamarind
extract along with the water.
Add any left over stuffing at this stage. Bring to
a boil and reduce flame, place lid and cook for 10-12 mts.
The water content
should reduce.
Remove lid and
cook over low flame and let the brinjals roast well and it appears like a dry
saute (mudda kura).
It should take about 8-10 mts for the brinjals to be well
roasted.
Turn off heat.
Serve with rice,
pappu pulusu or sambar.
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