Fresh and soft baby brinjals are best for this tasty curry.
Preparation time 10 minutes.
Cooking time 10 minutes. Serves 4
1/2 kg baby brinjal.
Oil 3 tablespoons for shallow frying.
To be ground to powder for stuffing.
Corriander seeds 2 teaspoon.
Channadal (gramdal) 2 tablespoons.
Urad dal 2 tablespoons
Jeera 1 teaspoon
Red chillies 2 nos.
Hing powder 1/4 teaspoon.
Turmeric powder 1/4 teaspoon.
Dry tam powder 1 teaspoon or3 inch tamarind.
Salt to taste.
Fry the corriander seeds, jeera, chillies and dals in a kadai, without oil, till the dals are golden. Let it cool for 2 minutes. Mix all the ingredients for the stuffing and grind to a powder.
Wash and remove the stalk of brinjals.Slit each brilal into 4, do not cut fully.Fill the stuffing and press lightly, and place on a flat pan. After filling all the brinjals, pour the oil all over the curry and cook in low flame, stirring carefully so that the oil spreads all over. Add 2 tablespoons water , cover and cook for 3 more minutes. If you fell the curry is not cooked well sprinkle some more water and cover and cook for 2 more minutes. Remove the cover and fry in medium flame, stirring occasionally, till the curry is brown on all sides. Add the left over stuffing and toss lightly. Serve hot with rice or chapathis, or just eat as a snack.