Stuffed Brinjal Fry

Ingredients

• 400 g brinjals (eggplants) (Or 8 to 10 brinjals; slit while keeping them intact toward the stem)
• 2 onions (Medium-sized; sliced)
• 0.25 cup coconut
• 0.25 cup peanuts
• 2 tbsp sesame seeds
• 0.5 tsp cumin seeds (Jeera)
• 1.5 tbsp oil (Use 1 teaspoon for sautéing the onions and the remaining 1 tablespoon for cooking the stuffed brinjals)
• 1.5 tsp ginger-garlic paste (Or chopped ginger and garlic)
• 1 sprig curry leaves
• 1 tsp red chili powder (Use 1 to 1½ teaspoons, to taste)
• 1 tsp coriander powder (Or use ¾ teaspoon garam masala instead)
• salt (As needed)
• lemon juice or tamarind pulp (As desired)
• coriander leaves (A few, for sprinkling)

Steps

1. 1

   Dry-roast the peanuts in a pan until nicely done. Remove them from the pan if needed.

2. 2

   In the same pan, sauté the sesame seeds, cumin, and coconut. Cool the roasted mixture.

3. 3

   Sauté the sliced onions in 1 teaspoon of the oil until golden. Add the ginger-garlic paste and sauté until the raw smell goes away.

4. 4

   Add the red chili powder, coriander powder or garam masala, and salt. Cool the mixture completely.

5. 5

   Blend the cooled roasted ingredients and onion mixture to a coarse paste. Add lemon juice or tamarind pulp as desired and mix well. Taste and adjust the salt and chili.

6. 6

   Wash the brinjals and slit each one while keeping it intact toward the stem.

7. 7

   Stuff each brinjal with the prepared coarse paste and set the stuffed brinjals aside.

8. 8

   Heat a pan with the remaining 1 tablespoon oil. Add the stuffed brinjals and curry leaves.

9. 9

   Toss the brinjals well so they are coated with oil. Cover and cook until done, occasionally tossing or turning them so they cook evenly.

10. 10

    When the eggplants are completely cooked and their skins have wilted, sprinkle with coriander leaves.

11. 11

    Serve the stuffed brinjal fry hot with rice and ghee.

Notes

The source does not specify an exact cooking temperature or covered-cooking duration; cook until the brinjals are completely tender and their skins have wilted.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• pan-fried
• South Indian
• stuffed vegetables