- Add 1/2 tsp oil in a wide cooking vessel, add coriander seeds and stir fry till it turns slightly dark in color. Remove. Similarly, add channa dal and urad dal, roast till them till they turn red and remove. Dry roast dry red chillis, methi seeds, and cumin together till the methi seeds turn red in color. Add sesame seeds and roast for a min and remove. Cool the dry roasted ingredients. Add salt to the roasted ingredients and grind them all together to a coarse powder. Stuff each brinjal with the coarsely ground powder. In the same vessel, add the remaining oil, add mustard seeds and allow to splutter. Add asafoetida and curry leaves and toss them for a few seconds. Place the stuffed brinjals as a single layer and cook on high flame for 3 mins. Place a lid and let them cook on low flame for 12 mins. Keep checking on them at regular intervals and flip them over to ensure they don't burn or stick to the pan. Continue to roast the brinjals without the lid for another 10 mins on low flame. Check at regular intervals and flip over. Sprinkle the tamarind extract over the brinjals along with the grated jaggery and, 1/2 tsp salt and continue to cook them till they turn soft. It should take approx 15-20 mins for the brinjals to be well roasted. There will be no moisture left. Serve with steamed rice, sambar, and papad.
Stuffed brinjal fry
#myrecipe
By Shaalini Shaalu
Jan, 25th
556
Servings
4 persons
Cook Time
25 minutes
Ingredients
14
- 16
Ingredients
- Brinjal
- Tamarind
- Jaggery
- Salt
- Corinader seeds
- Chana dal
- Urad dal
- Red chilli
- Cumin
- Fenugreek
- Mustard
- Sesame seeds
- Salt
- Oil
- Hing
- Curry leaves
