Stuffed brinjal Gravy

Some vegetables taste good in all the forms of cooking, one among those are brinjals. My mom used to buy tharamangalam brinjals(in salem) from sellers who come to our streets in bicycles. They taste heaven in currys and as fries. They had a unique flavour. There was only this fat purple striped brinjals in the market here this time so I used them for this gravy but if you can get small sized ones then it would taste more delicious.

Brinjals health benefits:

It improves heart health and reduces blood cholesterol levels.

Stuffed brinjal Gravy

 Cuisine: Indian/South

Category: Side dish/gravy

Serves: 4

Preparation time: 30 min

Cook time: 25 min

Masala to dry roast and grind:

2 tbsp sesame seeds

1 tbsp shredded coconut

2 tbsp roasted peanuts

2 tbsp sambar powder(click for full recipe)

or

1 tbsp chili powder

1 tbsp coriander powder

1 tbsp urad dal

1 tbsp channa dal

1 tsp peppercorns

1 tsp fenugreek seeds

1 tsp jeera cumin seeds

1 tbsp sesame seeds

½ tsp hing/asafetida

1 ½ tbsp grated coconut

To shallow fry and grind:

20 shallots

10 garlic pods

1 tomato

Salt as needed

Other ingredients:

6 no’s tender brinjals(slit like a cross underneth leaving a cm near stem to keep intact, you can remove stem and follow the same on upside)

2 tbsp tightly packed tamarind(soaked in ½ cup warm water for 30mins)

½ cup sesame oil

1 tsp turmeric powder

1 tsp mustard seeds

1 spring curry leaves

Salt as needed

To season:

1 tbsp sesame oil

To make the gravy:

1.Grind together the items given to dry roast and shallow fry, with a little water to a thick coarse paste.

2.Stuff the brinjals with the ground paste. Set aside for 10mins. Save the remaining ground masala for gravy.

3.Heat ¼ cup sesame oil and fry the resting stuffed brinjals till they are cooked soft and golden brown.Set aside.

4.Meanwhile extract tamarind pulp.

3.Heat a heavy bottomed kadai and pour ¼ of remaining sesame oil and add mustard seeds.

Once they splutter add curry leaves.Then in goes tamarind extract with turmeric and salt. Bring it to boil and simmer for 3 mins.

4. Add the remaining ground masala paste and fried brinjal to the simmering tamarind extract.  Add ½ cup water and let  it cook until the oil separates from the gravy. Switch off and season with sesame oil.

Note:

Check if the brinjals have any worms or insects and dispose. For better picture presentation I used stems but you can remove it. Cover kadai with a lid after adding ground paste and brinjal to the gravy since it will splutter once it starts to boil.