Brinjal, as many of them say, is truly king of all the vegetables. Its one of my favorite veggie. I also love it because its so versatile, and there are endless varieties we can make with it, be it any form bake it, cook it, fry it, roast it or grind it… it tastes delicious in all the forms.
I mostly make the stuffed brinjals or chutney with brinjal. Again there are many methods and varieties in stuffed brinjal. You can make it a curry which is an Andhra speciality as here. Or you can make it dry as a fry as below.
What you Need :
Brinjals : Half a Kilo
Butter :100 gms, unsalted and at room temperature
Dry Red Chillies : 8
Coriander seeds : 3 tsp
Jeera : 1 tsp
Bengalgram dal/Senagapappu : 50 gms
Urad dal/Minappappu : 30 gms
Salt : to taste
Oil : 2 tsp
1. Heat oil in a small pan, and lightly fry all ingredients from Red Chillies to Urad dal seperately.
2. Grind together to get a coarse powder.
3. Mix in salt.
4. Add butter to this masala powder and mix well to get a paste.
5. Wash brinjals and pat dry. Make 4 slits on each brinjal, on the opposite side of the stem, taking care not to cut it completely.
6. Fill in the masala paste in all brinjals. This step requires some patience, separate the slits of the brinjal carefully and stuff the masala taking care not to break the brinjal.
7. Tie each brinjal with a small thread, this is to prevent the brinjal from breaking.
8. In a wide pan, add a tablespoon of oil, and arrange all the brinjals side by side.
9. Cook for 5 minutes and turn them to the other side, carefully.
10. Spoon some oil over the brinjals if they seem to turn dry.
11. Cook till done, takes about another 10 to 15 minutes.
12. Serve hot with rice or roti.
The brinjals we use for regular stuffed brinjal curry, are short and round. For this we use a lil bit long, stout brinjals. Do not use very long ones.
Be sure to remove the thread before eating 🙂
Adjust the spice contentby adjusting the amount of red chillies.