It is an easy dish that you can prepare in 30 Minutes.
Stuffed Brinjal is from North Karntaka but it is liked by world around.
All You need is some small tender brinjals, Groundnuts Chutney powder and sambar powder.
Things Needed :
Small brinjals : 5 to 6
Ground Nut Chutney Powder : 4 Tbs
Sambar or Rasam Powder : 2 Tbs.
Jaggery : 1 TBs
Coconut grated : 1/2 Cup
Salt : As required
Seasoning :
Mustard seeds : 1 Tsp.
Jeera/Cumin Seeds : 1/2 tsp
Ingh/Asafoetida : A little
Curry leaves : 5 to 6
Oil : 2 Tbs
Turmeric : A pinch.
Wash and cut brinjals from down portion till top. But do not cut the top fully.
Cut as 4 to 6 cuts. Soak it in plain water with little salt in it. It avoids the brinjals to get black. We call it as chaguru.
Grate 1/2 cup of coconut and dry grind it with 4 tbs of groundnuts and 2 tbs of sambar powder. Add 1 tbs of jaggery and grind it once or twice.
Take it out to a bowl and add little salt to it.
Groundnut chutney powder has tamarind in it. So no need to add tamarind.
Drain all the water and wash brinjals nicely. Take brinjal one by one and fill the stuffing to each and arrange them in a plate.
Keep a pan on on the fire and heat. Add 2 tbs of oil and season with mustard seeds, jeera a little and ingh. Add curry leaves and stuffed brinjals slowly. Stir slowly for 2 minutes and put them in a cooker. Add remained masala mix and little water to it. (You can use mixi jar washed water instead of plain water.
Close the lid of pressure cooker and place the weight once its air starts buzzing.
2 to 3 whistles and put off the fire. Open the lid once the cooker is cool.
Take out cooked stuffed brinjals to a serving dish and put some coriander leaves on it.
Serve as one of the side dish.
Recipe of Groundnut Chutney Pudi/ Powder.
Dry roast groundnuts and remove its husk. 1 Cup.
Dry roast 1 cup of coconut and little tamarind. 1 Cup.
Dry roast byadgi chilly 6 to 8 or little more.
Dry grind once all the above ingredients get cooled.
Fill in a glass bottle and use it whenever you need.
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