A traditional Andhra dish from my Mother-in-laws kitchens, this version of South Indian stuffed eggplant can be whipped up in a jiffy with koora podi(curry powder) and would
be perfect for hosting festive lunches!
Vegetarian | Vegan
Serving Size : 3
Prep ⏰: 5 mins | Cook ⏰ : 20 mins
Ingredients
6 eggplants /brinjals
~10-12 tbsp koora podi* 1 tsp channa dal
3-4 tbsp oil
*koora podi recipe : https://bit.ly/3ftO8To
Instructions
Wash eggplants and slit them (X sign) until their mid part without actually cutting them throughout. This slit is just to stuff the curry powder just so that the stuffed eggplants looks like a flower
In a pan, heat about 1 tbsp of oil and add channa dal. Sauté till the channa dal is golden brown.
Fill each brinjal with the curry powder and place into cooking pan
Pour oil over all eggplants and cover the pan with a lid and cook on low heat.
All eggplants should gradually cook with the spices and salt. Make sure to turn the eggplants midway through cooking until all sides of the vegetable become tender and well cooked.
Turn off flame and serve hot ! 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, don’t stuff it and just cut the eggplant into four pieces, cook for 1-2 minutes and add the curry powder and cook till eggplant looks done !
🤤