North Karnataka is famous for its stuffed brinjal curry. I have tried to make my version of this curry. It tastes really good. Can be used as a side dish with chapathi or have it with rice. It gets better with time.
Ingredients:
Round small brinjal/egg plant - 5.
Onion-1 large.
Grated fresh coconut- 2 Tbsp.
Peanuts- 2 Tbsp.
Coriander seeds- 1Tbsp.
Chana dhal- 1-Tbsp.
Urd dhal-1/4 tsp.
Cumin-1/4 tsp.
Sesame seeds-1 tsp.
Dry red chilies -5/6.
Cinnamon-1/4 inch piece.
Clove-2.
Turmeric-1 tsp.
Garlic- 1 clove.
Tamarind- small piece.
Oil- 2-3 Tbsp.
Salt.
Method:
To begin, wash and prep the eggplants. Cut the eggplants vertically into four halves without removing the Stalk.
Chop onions into small pieces.
To Grind the Masala:
In a heavy bottom pan,
Take Chana dhal, Urd dhal, peanuts, coriander seeds, sesame seeds, cumin, chilies, cinnamon, clove and garlic and fry till they give a nice aroma for few minutes. Add tamarind, finally add freshly grated coconut and continue to fry for 2 more minutes.
Remove from heat and allow to cool. Once cool, grind the mixture to a smooth paste with little water.
In another heavy bottom pan-
Take oil, once the oil is hot, add cumin seeds followed by chopped onion. Fry the onion until they are translucent. Add turmeric powder and eggplants. Fry the egg plants for 5-6 minutes let them soften.
Preferably use non stick pan as it will not burn at the base. Once the eggplants have started to soften, add the ground masala and cook for 6-8 minutes on medium flame. Oil starts to separate from the sides; this indicates that the curry is done. Add salt to taste.
Serve with chapathi or have it with rice. Enjoy it the next day, it really tastes better as it sits!!!
