Making stuffed brinjals for chapathi is definitely a weekend plan or something for the night dinner, when people at home can relish it with more time and for those who cook it as well. It's a little lengthier process, but the result is a yummy dish.
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients:
1. 3/4kg of purple brinjals (small ones)
2. Mustard seeds 1tsp
3. Jeera seeds 1tsp
4. Poppy seeds 1/2tsp
5. Dry grated coconut 1/2 cup
6. Dry red chillies (guntur and byadagi) 5 each
7. Pepper corns 5-6
8. Methi seeds 1/4tsp
9. Chana dal 1tsp
10. urad dal 1tsp
11. Dhania seeds 1.5tsp
12. Water
13. Salt
14. Oil
15. Tamarind about a lemon's size
Method:
1. Wash the brinjals and cut their crown, slit them into 4 (not fully)
2. In a kadhai heat 1tsp of oil and roast methi seeds, pepper corns, poppy seeds, chana dal, urad dal, jeera sseds and dhania seeds. Also the dry red chillies.
3. Grind them with dry grated coconut to a powder (don't add water)
4. Now fill some of this powder into the slit brinjals.
5. Heat about 4tbsp of oil in a kadhai and make seasoning of mustard seeds.
6. Add the stuffed brinjals, a liitle water, cover and cook till they turn tender.
7. Then add the ground powder, salt and squeeze the tamarind juice.
8. Mix well, add some more of the powder, water to required consistency and cook for about 4-5 minutes on low flame.
You can substitute groundnut powder in place of poppy seeds, taste will however differ a little.
9. Serve hot with chapathi/jolada rotti.
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients:
1. 3/4kg of purple brinjals (small ones)
2. Mustard seeds 1tsp
3. Jeera seeds 1tsp
4. Poppy seeds 1/2tsp
5. Dry grated coconut 1/2 cup
6. Dry red chillies (guntur and byadagi) 5 each
7. Pepper corns 5-6
8. Methi seeds 1/4tsp
9. Chana dal 1tsp
10. urad dal 1tsp
11. Dhania seeds 1.5tsp
12. Water
13. Salt
14. Oil
15. Tamarind about a lemon's size
Method:
1. Wash the brinjals and cut their crown, slit them into 4 (not fully)
2. In a kadhai heat 1tsp of oil and roast methi seeds, pepper corns, poppy seeds, chana dal, urad dal, jeera sseds and dhania seeds. Also the dry red chillies.
3. Grind them with dry grated coconut to a powder (don't add water)
4. Now fill some of this powder into the slit brinjals.
5. Heat about 4tbsp of oil in a kadhai and make seasoning of mustard seeds.
6. Add the stuffed brinjals, a liitle water, cover and cook till they turn tender.
7. Then add the ground powder, salt and squeeze the tamarind juice.
8. Mix well, add some more of the powder, water to required consistency and cook for about 4-5 minutes on low flame.
You can substitute groundnut powder in place of poppy seeds, taste will however differ a little.
9. Serve hot with chapathi/jolada rotti.
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