Stuffed Brinjal with Gravy (From Anusha)

Tweet

Ingredients

For the stuffing and gravy
Group - 1
Coriander seeds (dhaniya) – 1 ½ tsp
Chana dal (Kadalai parupu) – 1 ½ tsp
Red Chillies (Sigapu neela milagai) – 5 (add more according to taste)
Cloves (Krambu) – 5
Urad dal (Ulutham parupu) – ½ tsp
Coconut (thengai)– dry or fresh – 2 tsp
Curry leaves (karuvepiali)- little

Group - 2
Til (Ellu) – 1 tsp
Peanut (ver kadalai) – 2 tsp (dry roast- remove skin) (optional – skip if you don't like the flavor)

Group - 3
Onion (vengayam) – Half an onion sliced
Tomato (Thakkali) – 2 – cubed
Garlic (Poondu) – 1 (big size)
Ginger (Inji) – a small piece (Make it little big if you like its flavor)

Others
Turmeric powder (manjal podi) – ½ tsp
Salt (uppu)– suit to taste
Sugar (chakkarai) ½ tsp (optional)
Small to medium sized violet Brinjals (Kathrikai) – 6

Ingredients

For the stuffing and gravy
Heat Kadai and add the til to it and dry roast it till you get nice aroma
Remove from stove and let it cool. Do the same with peanut.
Heat a tsp of oil in medium flame
Add all ingredients listed in group -1 (except coconut) and fry till golden brown. Add coconut only in the end. Remove and cool.
Heat a tsp of oil and add Group -3 items and fry till they are soft. Remove and cool.
Add all cooled items to the mixie, add salt sugar and turmeric powder and make it into a paste with water (do not make it too watery- more like a paste)

Completion
Slit Brinjals at the bottom in shape of "X" and put in water.
Divide the paste into two equal portions.
Stuff one half of paste into the slit brinjals
Heat 3 tsp of oil in deep pan and add jeera. Place brinjals carefully in the pan (do not crowd).
Keep in medium flame only. Turn brinjals slowly to brown all sides and they become soft. (feel the pressure with spoon).
Dilute the remaining paste in water and add to the cooked brinjals. Keep on medium flame till gravy thickens. Mix slowly without breaking the brinjals to combine well. Check for salt. Leave in low flame for 5 minutes. It's ready to serve (we had it with rice and aloo paratha).

Note - most preferably, add salt while making paste. Later when it boils check for salt and add more if needed.