This is South-Indian special curry that my mother used to prepare usually as a special item during sundays. We usually have it with sambar and some papads on the side. I enjoy stuffed gravies and especially brinjal. Either we stuff it with coriander leaves, onion or any other curry powder, it is a very obedient vegetable that can be tuned as per our taste-buds 🙂
Preparation time: 10 mins
Cooking time: 20 mins
Eggplants/brinjal/vankaya – 250 gms
Onion – 2 medium (roughly chopped)
Coriander leaves – 1/8 cup (roughly chopped)
Red chilli powder – 1 tbsp
Turmeric powder – 1 tsp
Coriander powder – 1 tbsp
Chana masala powder – ½ tsp (optional)
Grated Ginger – ½ inch piece (I used ¼ tsp ginger powder)
Tamarind pulp – 2 tbsp
Curry leaves – 5 or6
Hing/asafoetida – ½ tsp
Salt – to taste
Oil – 3 tbsp
- To make the stuffing, heat 1 tbsp oil in a pan and fry the onions till they turn translucent. The rawness of onions should disappear.
- Once cooled, blend it into a coarse paste along with salt, turmeric, red chilli powder, coriander powder, chana masala powder and coriander leaves. Do not add water. Place aside.
- Slit the eggplants about 1/3rd the length both horizontally and vertically. Check the image attached. Place each slit eggplant into water added with a tsp of salt. Prepare all the eggplants in this manner.
- Stuff each eggplant with paste prepared above. Preserve any leftover paste, we will add it to the gravy.
- Heat 2 tbsp oil in a pan and add the hing and curry leaves. Fry for about 30 secs.
- Add the stuffed eggplants and cook covered on medium high for about 2 mins.
- Give it a stir and reduce the flame to medium low, add some water if required and cook covered till the eggplants become soft.
- Add the leftover paste and cook for another 2-3 mins.
- Add the tamarind pulp and cook covered for a final 2-3 minutes and remove from flame.
- Serve hot with plain rice, roti or pulkas.
Note: For a good consistency add as little water as possible to the dish.