Brinjal - Mango Stuffed Curry

Brinjal Mango Stuffed curry is a dry curry and it is easy to prepare.
Brinjal stuff is normally done with roasting and dry grinding or grinding the ingredients with little water  and then stuff the spice inside  brinjal and then you cook it till its soft. It is one of the famous North Canara dish and now famous world wide. It goes well with Jolada Rotti (Millet roti) or chapatis or pooris or with plain rice. I have chosen an easy method and used very little spice.
Lets see some benefits of eating Brinjal and Raw Mango in our diet.
Brinjal or baingan or eggplant is known to be king of vegetables. They are high on nutrients, full of fiber and antioxidants. They are good for diabetes,control the blood pleasure and weight loss. It also helps to lower the cholesterol. The antioxidants and vitamins present in brinjals can prevent the skin from wrinkles and it helps to flushes the toxins from our body and gives our skin healthy glow. You must eat brinjal at least once a week.
Raw Mango is loaded with Vitamin C. Raw mango helps to improve immune system as it contain vitamin C. They also contain B Vitamins that help to retain good health. They are good help for indigestion. It also relieve constipation. Raw mango helps to cleanses the intestine and clear off indigestion and infections. They also contain Vitamin A and E that enhances human hormonal system.
It is an easy recipe and not much of preparation is needed either.You can set your spice more or less but remember though not so much but little spicy is always better with brinjal.
It is purely No Onion or No garlic curry and any one is wish to add its purely optional.

Things Needed :

For Stuffing

Small Brinjals :10

Raw Mango : Grated : 1 Cup
Channa powder (besan) : 1 Table spoon
Roasted ground nut powder : 2 Table spoons
Rasam Powder : 2 Table spoons
Jeera : 1 Tea spoon
Salt : to taste

For Seasoning and cooking :
Oil : 2 Table spoons
Mustard seeds : 1/2 Tea spoon
Urid Dal : 1/2 Tea spoon
Methi seeds :  4 to 6 seeds 
Curry leaves : One handful
Coriander leaves : 2 to 3 Table spoons.
Coconut : 2 to 3 Table spoons.
Turmeric powder : a pinch
Ingh : a little
Water : 1/2 Cup

Method :

1. Wash and cut whole brinjal till the end (Do not cut the end part) and soak them in a bowl full of water.

2. Dry roast ground nuts and remove the skin. Dry grind it with 1/2 Tea spoon of jeera.
3. Grate coconut and mango and keep it aside.

4. Now put all the ingredients in a plate, like groundnut powder, besan flour, rasam powder, jeera powder, salt, grated coconut and a spoon of grated raw mango.

5. Mix all these ingredients nicely and stuff this inside each brinjal and arrange them in a plate. Keep this aside.

6. Keep a pan on the fire and heat. Add oil, mustard seeds, methi seeds, urid dal and let the mustard seeds splutter.

7.Add curry leaves and ingh. Arrange the stuffed brinjals nicely and put the remaining powder. (If it remains after stuffing).

8.Add a table spoon of grated mango and a pinch of turmeric powder and little salt. Stir slowly.
9.Add half cup of plain water and cook on medium flame till they turn soft. Stir in between so that it does not get burnt.

10. Cover the lid and cook for 4 to 5 minutes. ( Stir in between).
11. Open the lid and just prick with the end of a tea spoon or knife to check. whether its done.

12. Shift the ready brinjal stuff and put coriander leaves and a table spoon of grated raw mango on the top and serve.

 I used this Brinjal - Mango Stuffed Curry and Corn Salad in Chapati and prepared chapati roll. We had Stuffed brinjal Chapati Roll with cup of curd.

Note :

You can add little jaggery if you want a sweet taste. I did not add jaggery or sugar. You can also fry cut onions and then add stuffed brinjals after that and cook. You can use more oil if you wish to. It is not a healthy option. I have used Totapuri Mango. ( Its not that tangy). You can also add little garam masala to the mixture . It gives a different taste. You can roast and dry grind groundnuts previous day or store this in the fridge. (not more than a week). It saves the time. MTR or Mayya's Rasam can be used instead of homemade rasam powder. It also saves time. I used home made rasam powder. Rasam powder also can be prepared and stored.
Preparation time  : 10 minutes.
Cooking Time : 10 minutes.
Total Time : 20 minutes.

Serves : 4 to 5.

Carrots - Tomato and Onion Dry Curry

 Carrots - Tomato and onion dry curry is a side dish. It is simple and easy to prepare. I always like to go for an easy preparation. It does save time. You can enjoy eating this curry with plain rice, chapatis, poori or roti, topping to the bread toast and even you can prepare chapati rolls.
As I said it is easy to prepare Carrots, tomato and Onion dry curry. When you are in a hurry or coming back after a long journey, or a stroll you can prepare and enjoy this curry. Beginners also can give a try.
Lets see some benefits of eating carrots and tomatoes in our diet.
Carrots are rich in anti oxidants, vitamins and dietary fiber. They contain very little fat and no cholesterol. They are rich source of carotenes and vitamin A. It has natural anti oxidant properties and protect human body from harmful oxygen and free radical injury. It also helps to maintain good eye health and reproduction. They are also good in vitamin C and helps the body to maintain healthy teeth and gum. Carrots are also rich in many B - Complex groups of vitamins such as folic acid, Vitamin B - 6 etc. They also contain loads of minerals like copper, calcium, potassium, manganese and phosphorus. They help to control high blood pressure.
Tomatoes are filled with nutrients and antioxidants that help to keep your health in good shape. Tomatoes contain Vitamin A and it helps to improve the eyesight as well as it helps to prevent night blindness. Tomatoes contain Vitamin C and Vitamin A, Vitamin  K, potassium and iron. These minerals helps to maintain normal blood health. Vitamin K controls bleeding and blood clotting. They also help in blood circulation. Eating tomatoes regularly helps to decrease the level of cholesterol in the blood and reduce the deposition of fats in the blood vessels. They help to keep your digestive system healthy and prevent constipation and diarrhoea. They also help to remove the toxins from the body.
Now lets see the recipe. As I said earlier Carrots - tomatoes and onion dry curry goes well with almost all main dishes. You can prepae it either for lunch or using as toppings for the snack or for dinner.

Ingredients :

Tomatoes : 4 to 5
Onions : 2
Carrots : 2 to 3
Green chilly : 2
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons
Oil : 1 Table spoon
Cumin Seeds (jeera) : 1/2 Tea spoon
Garam Masala powder : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon

Ginger : An inch.

Salt : To taste

Method :

1. Wash and cut tomatoes (de seed them before cut), chilly and onions into small pieces.
2. Wash and Scrape out the outer layer of carrot and grate it.

3. Wash and remove the outer layer of ginger, wash it again and grate it.

3. Keep a pan on the fire and heat. Add oil and put mustard seeds. Let it splutter.
4. Add jeera and cut green chilly. Fry for 20 seconds. Add curry leaves and cut onions. Fry nicely till they turn slightly brown.

5. Add tomatoes and fry till they turn soft.

6. Add grated carrots, ginger, garam masla powder, salt and turmeric powder.
7. Stir nicely and cook for 2 minutes.
8. Now carrot, tomato and onion dry curry is ready.

8. Now carrot, tomato and onion dry curry is ready. Put off the fire and add coriander leaves. Mix it well and shift it to the serving dish..

Note :

You can use more chilly if you like spicy. You can also use ginger paste instead of fresh ginger. Remember using fresh ginger is a healthy. You can also use garlic pods while frying onions.You can add more vegetables like radish, potatoes, peas and beans can be added to this curry. Taste may differ and it might take longer time.
Preparation time : 5 minutes
Cooking time : 5 minutes.
Serves : 3