Eggplant curry - How to roast eggplant

Stuffed eggplant or stuffed brinjal is a favorite of many. This curry dish is referred to as yenngai, yennegai, tumbid badnekai' in kannada, ' bharwa baingan' in hindi, 'bharli vangi' in Marathi, 'Gutti Vankaaya Kura' in Telgu language. Whatever the name, the dish is awesome. I assure you that.

Stuffed brinjal curry is generally served with bhakri (jowar roti, jolada rotti , sorghum flatbread). It is also good to serve with chapati.

Stuffed-Eggplant Curry, Ready to serve. ---------->














Stuffed-Eggplant served with jowar roti, Kopra(dry coconut) and garlic chutney and butter. Yummy! ------->












Open the cut ends and fill in the filling. --------->



















Press the eggplant to keep the stuffing in. -------->

How to make stuffed eggplant

For this stuffed brinjal curry, we use small purple eggplants. Wash them thoroughly and dry them well.

Ingredients for stuffed eggplant curry to serve 4:

small purple brinjals - 8

Ingredients For stuffing:

• onions - 2 cups, chopped finely
• jaggery -1 tbsp, crushed .
• Ginger paste - 1/2 tsp.
• Red chilli powder - ½ tsp or to taste
• garam masala or goda masala - 1 tbsp
• roasted peanut powder - 1 tbsp
• fresh grated coconut - 2 tbsp
• garlic - paste or chopped finely - ½ tsp
• Salt - 1 tsp or to taste.

For seasoning:

• vegetable oil - 2 tbsp of your choice.
• Mustard seeds - 1/2 tsp
• cumin seeds - ½ tsp
• Turmeric powder - 1/4 tsp
• Asafoetida - 1/2 tsp

Preparation

1. slit the brinjals in four without separating them.
2. Mix well the items for stuffing. Keep aside for 10 minutes. Do not add water. Onions will release enough water to keep the mixture moist.
3. Fill the stuffing into the slit brinjals and press together.
4. Keep aside the leftover stuffing if any. We will use it while cooking.

Cooking Eggplants:

1. Heat Oil in a deep pan. Add Mustard seeds, cumin seeds. When they stop spluttering, add Turmeric powder, Asafoetida, curry leaves.
2. Place the stuffed brinjals carefully with open side up.
3. Add the leftover stuffing over the brinjals.
4. Cover and cook on low heat for 7-8 minutes.
5. Move the brinjals carefully with a spoon on their sides. Sprinkle a little water if necessary for cooking.
6. Cover and Cook for 5-6 minutes or till just done. The brinjals should not lose their shape or become very soft.

Serve hot with jowar roti or chapati. You may store this in fridge for 2 days and reheat and serve.

Enjoy

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