A traditional Andhra dish introduced to me by my husband but not before he added his own twist to it đ. This is one of the my favorite version of South Indian stuffed eggplant, perfect for weekend or festive lunches!
Vegetarian | Vegan
Serving Size : 3
Prep â°: 5 mins | Cook â° : 20 mins
Ingredients
6 eggplants /brinjals
4 onions , roughly chopped in cubes
6 red chillis
3 tbsp coriander seeds
1 pinch asafoetida
1 tsp turmeric powder
3 tbsp oil
salt to taste
In a mixer grinder, put coriander seeds, turmeric powder , asafetida and red chillies and grind to coarse powder.
Add large blocks cut onions and salt (1 tsp) and grind to coarse paste.
Wash brinjal and slit them (X sign) until their mid part without actually cutting them throughout. This slit is just to stuff the onion paste just so that the stuffed brinjal looks like a flower
In a pan, heat a tbsp of oil and fill each brinjal with the onion paste and place into the pan.
Pour oil over all brinjal and cover the pan with a lid and cook on low heat.
All brinjals should gradually cook with the spices and salt. Make sure to turn the brinjals midway through cooking until all sides of the vegetable become tender and well cooked.
Turn off flame and enjoy this delicious curry with rice or roti
Pro Tip : Put 1 tsp sesame oil into rice and then mix this curry into rice to enjoy an aromatic flavor of this delicacy.
Mom Tip : When in time crunch, donât stuff it and just cut the eggplant into four pieces, cook for 1-2 minutes and add the onion-chilli paste and cook till eggplant looks done !
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