Skip to main content

Stuffed Baby Eggplant Curry/Stuffed Brinjal Curry


We are entering the 62nd edition of Blogging Marathon with  many interesting themes.For this edition I chose no tomato gravies and will be showcasing of the no tomato version of gravies for next few days.
Addition of tomato gives a nice thick creamy and tangy taste to the gravies,but it can be substituted with other ingredients to get the exact taste and texture.
Today's recipe is a stuffed eggplant curry where no grinding of masala involved.It is a simple curry in which eggplants cooked in a onion and coconut paste.For the tangy taste used a little amount of tamarind.Off to the recipe................................





                                                                      
                                                            
                                        Stuffed Baby Eggplant Curry

                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 30 minutes
   Serves 3(generously)


  Ingredients




  
Ingredient
Quantity
Baby Eggplants
8-10
Onion(very finely chopped)
2 medium size
Ginger&garlic paste
1 tbs
2-2.5 tbs
Turmeric powder/manjal podi
1/4 tsp
Tamarind/puli
small gooseberry size
Coriander leaves(chopped)
2 tbs
Curry leaves/karivepillai
1 sprig
Salt
1.25 tsp
Mustard seeds/kadugu
1/2 tsp
Fennel seeds/sombu
1/4 tsp
Oil
2 tbs

 
  Grind to a smooth paste


Ingredient
Quantity
Coconut(grated)
2 tbs
Poppy seeds/kasakasa
1 tsp
Fennel seeds/sombu
1 tsp
Cashews(optional)
2 -3

   Method 
  • Soak the tamarind in 1/2 cup of water and extract the juice and keep it aside.Grind the given ingredients to grind to a fine paste.Mix a 2 tsp of of sambar power with a generous pinch of salt.
  • Trim the stalks of the eggplant and make  X cut on the eggplant as shown.Stuff the sambar powder in the slits.Set it aside.Heat the oil in a pan and crackle the mustard seeds and fennel seeds.Add the chopped onion,curry leaves along with a pinch of salt and saute till transparent.Add in the ginger&garlic paste and fry it for couple of minutes.
  • Add in the stuffed eggplant and saute it till it changes the color.Add in sambar powder,turmeric powder and salt.Give it a mix,add around a cup of water and cook it covered in a slow flame till the eggplants are almost cooked.
  • Now add the tamarind water and cook it for few minutes.Add in the coconut paste at this stage.
  • Let it cook for 5 minutes or till the raw smell disappears.Add in the chopped coriander leaves and put off the flame.Mix it gently.
  • Serve it along with rice or roti.



  • Onion needs to be chopped finely.
  • Do not use more of tamarind .
  • The curry tends to thick after cooling so adjust the consistency as per need. 



Enjoy...........................................

 Check out the blogging marathon page for the fellow bloggers participating in BM#62.




Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Rava Kozhukattai/Rava Pidi kozhukattai

For the alphabet R,I decided to make something with rava aka semolina.But I have blogged most of the  rava recipes  in Tamil cuisine. When I was going through the cook books and hand written recipes,rava kozhukattai caught my attention. The method of making this kozhukattai is same as  upma kozhukattai ,whereas rava/semolina is used instead of rice.Both sweet and savory versions can be made with semolina.As we had lot of sweet dishes in the previous week I made the savory version.Soon share the sweet version.This is a great option for evening snack and I served with coconut chutney.Lets move on to the  recipe............                                                                                          ...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more