This is truly a South Indian delicacy!!! Roasted and ground fresh spices are stuffed inside brinjals, and then roasted to perfection. This curry can be used as a side dish or can be mixed with rice and eaten, with a drizzle of ghee or gingely oil. This curry is called "Bharwa Baingan" in Hindi.
Ingredients
Purple medium sized Brinjals - 6-7 (check for small holes and buy firm, shiny ones)
A pinch of salt
To roast and powder
Channa dhal - 3 tsps
Coriander seeds - 4 tsps
Jeera - 1 tsp
Red chillies - 6
Hing powder - 1/2 tsp
Curry leaves - a few
1 tsp oil to roast
salt to taste
To Season
Gingely oil - 3 tbsps
Turmeric powder - 1/2 tsp
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Recipe Cuisine: South Indian; Category: Lunch/ dinner
Prep time: 15 mts; Cooking time: 20 mts
Serves 2
Wash the eggplants well, and drop them into a bowl of boiling hot water, allow to soak for 10-15 mts
Then remove from water, wipe them with a clean cloth, , and slit into four. Keep the stems intact.
In a pan, add 1 tsp oil, add all the ingredients mentioned above for roasting
Add the curry leaves too, and continue to roast
till they become golden in colour.
Allow to cool for 2 minutes, then powder, adding enough salt for the powder
Stuff the eggplants with the powder fully.
Keep them in a microwave steamer, and microwave for 5 minutes. This ensures, the powder is well stuck within the eggplants, and they will not fall out.
after 5 minutes of steaming
In a broad nonstick pan, add oil, add turmeric powder, hing powder and mustard seeds
Then, carefylly place the stuffed eggplants one by one. Keep the flames on the lowest.
Add a pinch of salt, for the outer skin of the eggplants
Allow to get roasted well, sprinkle 1-2 tsps of the spice powder, and also a handful of water, to enable the eggplants to get cooked well.
Done to perfection!
Remove and keep aside.
Enjoy any kind of combo on a rainy day, and it is awesome!
This post first appeared in www.malpatskitchen.com
Categories: No Onion-no garlic, South Indian Curries
0 comments:
Post a Comment
Note: Only a member of this blog may post a comment.