Stuffed Brinjal…. Spicy….? Yes , This is actually from Andhra cuisine … means Spicy… a South Indian favourite.
Long back one of my Andhra friend taught me this , and I have made some changes and converted into paleo/keto version.
We have to be careful in choosing brinjal , small fresh Brinjal is apt for this recipe. The main flavour comes from the masala powder I have prepared. Here I don’t add any garlic, ginger or onion.
Other name of Brinjal is Eggplant .
Ingredients:
7-8 pieces Brinjal / eggplant
2 1/2 Tbsp sesame oil
3 sprigs curry leaves
to prepare the masala powder for stuffing:
1 Tbsp coriander seeds
4-5 dry red chilli
2 Tblsp grated coconut
1 tsp tamarind pulp / lemon juice
1 Tbsp sesame seed ( I used white sesame seed)
salt
Direction:
To prepare the masala powder, dry fry all the ingredients under ” masala powder” and grind it finely and keep aside.
We can check and adjust the spiciness , if we need more spicy add some chilli powder to it.
Wash the vegetable and slit them at the one end, leaving the stem behind.
Stuff each brinjal with the masala powder we have made using a spoon and keep 2 tsp of masala powder.
Heat oil in a pan and add the stuffed brinjal.
Drizzle some more oil on top of the brinjal and cover with a lid.
Toss it gently and make sure all the sides of each piece is getting cooked evenly.
At the final stage of cooking add the remaining powderif any and curry leaves.
And toss it slowly.
Serve hot with white Rice or cauliflower curd rice / sambar rice.
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