Stuffed brinjal fry
This is a popular south Indian dish and easy to make. This versatile summer vegetable gets me excited whenever I venture to cook it for the day’s meal. To make this dish, tender or young brinjals that do not have seed, are most suitable.
Ingredients
Method
- Dry roast peanuts until nicely done.
- Sauté red chillies, coriander, sesame, cumin and coconut in the same pan.
- Sauté onions in little oil till brown and add garlic pods. Allow them to cool.
- Blend all the ingredients in a blender to a coarse paste. Add salt to this paste.
- Wash brinjals thoroughly and slit them partially.
- Stuff the paste in the brinjals and set them aside.
- Heat a pan with oil and add the stuffed brinjals along with curry leaves.
- Toss them well to coat with oil. Cook on medium flame.
- Cover and cook until done. Flip occasionally to cook evenly.
- When the egg plants are cooked completely the skin wilts off.
- Remove from the flame and transfer to serving bowl.
- Garnish with coriander leaves and serve hot with steamed rice.