By Nithu on Dec 29, 2007 in Veggie Entrées & Sides
This is a South Indian spicy dish which is taken along with rice and any curries. People who don’t like Eggplant/brinjal will definitely become a eggplant lover if they taste this.

Ingredients:
- Small brinjals/eggplant : 8
- Cooking oil : 3 tbsp
- Tamarind paste : 1 tsp
- Mustard seeds : 1 tsp
- Curry leaves : a few
- Salt to taste
For masala:
- Oil: 1 tsp
- Coriander seeds : 1 tbsp
- Cumin seeds : 1 tsp
- Urad dal : 1 tsp
- Channa dal : 1 tbsp
- Sesame - 1 tbsp
- Black pepper - 1 tsp
- Cloves -2
- Red chillies: 8 (if small 9-10)
- Coconut : 1/2 cup
- Peanuts : 2 tbsp
- Asafoetida : a pinch
- Salt to taste

Method of Preparation:
- Heat 1 tsp of oil in a pan and add Cumin seeds, cloves, coriander seeds, urad dal, channa dal, red chillies, pepper, followed by asafoetida respectively.
- Dry roast peanuts and sesame separately.
- Grind all the above ingredients with coconut and a little salt (coarsely).
- Add 2- 3 tsp of water if required.
- Split brinjal into four parts till half leaving the bottom part of the brinjal (see pic) .
- Stuff the brinjals with the masala and keep the remaining aside.
- Now heat 3 tbsp of oil in a pan, add mustard seeds and allow to splutter.
- Add curry leaves followed by the stuffed brinjals.
- Fry them till it becomes soft to touch. Cover and cook if necessary.
- Now add tamarind paste and salt to the remaining masala, mix well and add to the cooked brinjal.
- Add little water and mix them gently.
- Cover and cook for 5 to 10 minutes till oil comes out of the gravy.

Serve hot with steamed rice and papad/veg curry
Popularity: 29% [?]
Tags:
gravies,
kozhambu,
side-dishes,
veggie
More Tasty Recipes
Posted
on Saturday, December 29th, 2007 and is filed under
Veggie Entrées & Sides.
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Siddharth
July 20th, 2008, 5:30 pm
It was simply brilliant!! Kudos to your recipe!!
Nithu
July 20th, 2008, 8:18 pm
Thank you for your comments, Siddarth.