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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 gms tender purple brinjals
  • 2 medium sized onions chopped
  • ¼ cup grated coconut
  • ½ cup peanuts
  • 1 Tbsp. sesame seeds
  • 1 Tbsp. chickpea
  • 1 tsp coriander seeds
  • ½ tsp cumin seeds
  • 2-3 dried red chillies
  • 2-3 garlic pods
  • 2 Tbsps. oil
  • 1 spring curry leaves
  • Salt to taste
  • Handful of coriander leaves for garnishing

Method
 

  1. Dry roast peanuts until nicely done.
  2. Sauté red chillies, coriander, sesame, cumin and coconut in the same pan.
  3. Sauté onions in little oil till brown and add garlic pods. Allow them to cool.
  4. Blend all the ingredients in a blender to a coarse paste. Add salt to this paste.
  5. Wash brinjals thoroughly and slit them partially.
  6. Stuff the paste in the brinjals and set them aside.
  7. Heat a pan with oil and add the stuffed brinjals along with curry leaves.
  8. Toss them well to coat with oil. Cook on medium flame.
  9. Cover and cook until done. Flip occasionally to cook evenly.
  10. When the egg plants are cooked completely the skin wilts off.
  11. Remove from the flame and transfer to serving bowl.
  12. Garnish with coriander leaves and serve hot with steamed rice.