Name: Stuffed Brinjal Curry recipe by Tania Deb at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4-6 eggplants; salt 1/2 teaspoon; turmeric powder 1/2 teaspoon; 2 tablespoon of gram flour; oil 2-3 tablespoon; roasted groundnuts 8-10; fresh coconut cut into pieces 1 handful; 2 green chillies; ginger paste 1/3 tablespoon; garlic 2 pods; 1 tomato; 1/3 tablespoon of cumin powder; 1/3 tablespoon of coriander powder; salt 1/2 teaspoon; 1/3 tablespoon of Garam Masala Powder; a pinch of hing; 1/3 tablespoon of fennel seeds; 1 cup water; oil 3 tablespoon

ABOUT Stuffed Brinjal Curry RECIPE

Brinjals are my all time favourite. This recipe is made of stuffed brinjals and then dipped in gravy. This recipe is little spicy and yummy to have with rice or any Indian Breads. My first attempt on this recipe was a year back and after that it became my family’s one of the most liked dish. We relish it every time with love.

Ingredients Serving: 4

4-6 eggplants
salt 1/2 teaspoon
turmeric powder 1/2 teaspoon
2 tablespoon of gram flour
oil 2-3 tablespoon
roasted groundnuts 8-10
fresh coconut cut into pieces 1 handful
2 green chillies
ginger paste 1/3 tablespoon
garlic 2 pods
1 tomato
1/3 tablespoon of cumin powder
1/3 tablespoon of coriander powder
salt 1/2 teaspoon
1/3 tablespoon of Garam Masala Powder
a pinch of hing
1/3 tablespoon of fennel seeds
1 cup water
oil 3 tablespoon

Instructions

Wash and cut the egg plants from the bottom till middle
Coat them with little salt and turmeric powder
Now in a mixer grinder make a paste of coconut, groundnuts, green chilli, garlic, ginger and tomato
Add a little water to it and make a smooth paste and then stuff them in middle of the eggplants and coat it with gram flour slightly
Shallow fry them in 2 tablespoon of oil
Fry them turning all the sides in low medium heat so that the eggplants cooks equally
Now keep them in side after they are almost cooked. In the same pan, add 3 tablespoon of oil and temper hing and fennel seeds in it. Add the paste and cook for 3-4 minutes stirring continuously
Add salt, cumin, coriander powder, Garam Masala Powder and turmeric powder and when the oil starts leaving the masalas, add a cup of water and boil for 2-3 minutes
Lastly add the fried eggplants and cook for a minute and off the flame.
Serve with coriander leaves

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