Stuffed eggplant or stuffed brinjal is a favorite of many.
This eggplant curry dish is
referred to as yenngai, yennegai, tumbid badnekai' in Kannada, ' bharwa
baingan' in Hindi, 'bharli vangi' in Marathi, 'Gutti Vankaaya Kura' in
Telugu language. Whatever the name, the dish is awesome. I assure you
You can see the Stuffed Eggplant Curry, Ready to serve in the image below.
Stuffed-Eggplant served with jowar roti, Kopra (dry coconut) and garlic chutney and butter. Yummy!
You can see the process of making stuffed brinjal below.
Stuffed brinjal curry is generally served with bhakri (jowar roti, jolada rotti , sorghum flatbread).
For this stuffed brinjal curry, we use small round purple eggplants.
Ingredients For stuffing baingan:
5. Press the eggplant to keep the stuffing in. Keep aside the leftover stuffing if any. We will use it while cooking.
1. Heat Oil in a deep pan. Add Mustard seeds, cumin seeds. When they stop spluttering, add Turmeric powder, Asafoetida, curry leaves.
Place the stuffed brinjals carefully in the pan, with open side up. Add the leftover stuffing over the brinjals.
2. Cover and cook on low heat for 7-8 minutes.
Remove cover and move the brinjals carefully with a spoon on their sides. Sprinkle a little water if necessary for cooking.
Cover and Cook for 5-6 minutes or till just done. The brinjals should not lose their shape or become very soft.
Switch off the flame and keep aside till serving time.
You may store this in fridge for 2 days and reheat and serve.
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