INGREDIENTS:
Small brinjals - 15 to 20 Purple or green
To grind:
Grated coconut - 3 tsp
Red chillies - 3
Channa dhal /
Kadalai parupu - 1tsp
Urad dhal - 1 tsp
Coriander seeds - 1 tsp
Pepper - 1/4 tsp
To temper:
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds /
Zeera - 1/4 tsp
Asafoetida - a pinch
Curry leaves - few
HOW TO MAKE:
Wash the brinjal and cut the top of the stem. Slit them on 4 sides without cut fully and put in water, keep aside. Dry roast the items in a kadai except coconut and once the ingredients become golden brown add the grated coconut and turn off the stove. Once it cooled down make a coarse paste and keep aside.
Stuff the masala inside the brinjal as shown in the pic below and keep aside.
Heat oil in a kadai splutter mustard seeds, cumin seeds. Add asafoetida and place the stuffed brinjals in the kadai. Fry the brinjals without breaking and care should be taken when turn the brinjals to cook other sides. Cook evenly.
Once the brinjals half cooked that is started to shrink and the balance stuff and sprinkle the water. Mix well with the and cook until it get cooked.
Stuffed Brinjal Fry is ready to serve. I served with Pesarattu Koora (Andhra Dish).
TIPS:
Do not add more water.
Tamarind extract can be used instead of water.
You can use this stuff masala for making bhindi fry.
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