stuffed brinjal masala
This is an Andhra dish and is a semi gravy curry. Goes well with Chapati.
Cooking Time
30min
Prep Time
15 min
Serves
3
Categories
Curry
Side Dish
Cooking tools used
Mixer Grinder
Cuisines
Indian - Andhra
Ingredients
Main Section
Brinjal
5
unit/count
small purple ones
cumin seeds
1/2
tsp
green chillies
4
unit/count
curry leaves
6
unit/count
ginger garlic paste
1
tsp
garam masala
1/4
tsp
coriander leaves
1
handful
To Grind
onions
1
unit/count
medium
tomatoes
1
unit/count
medium
coriander leaves
1
handful
Use only the stems for grinding
red chilli powder
1.5
tsp
coriander powder
1
tsp
cumin powder
1/2
tsp
salt
1
tsp
Step 1
Add all the ingredients in "to grind" section and grind it in a mixie grinder. Take the small brinjals and make 2 vertical slits in them. Do not cut them all the way down and keep them intact.
Step 2
Take a kadai and add oil to it. When hot, add the slit brinjals to it and cover it with a lid. Let it cook till one side looks cooked. Flip after that and let it cook (with a covered lid) on the other side too. Once cooked, keep them aside.
Step 3
Add more oil to the same kadai. When hot, add cumin to it. When it splutters add green chillies and curry leaves.
Step 4
Once the green chillies look cooked, add ginger garlic paste and let it cook till the raw smell is gone.
Step 5
Add the ground mixture to this and saute. Let this cook well enough till the oil separates. This can take sometime.
Step 6
Once it looks properly cooked, add some water to it and mix well to a semi gravy consistency. Add the cooked friend brinjals to this and garnish it with coriander leaves.
Step 7
Close the lid and let it simmer for a few minutes.
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