Ingredients:Brinjal's / Egg Plant's - 4 (young tender one's)
For paste:
1. Shallots - 10
2. Roasted peanuts - 1/4 cup
3. Tomato - 1
4. Red chilli's - 2
5. Salt - as per taste
6. Garlic - 5 cloves
7. Chilli Powder - 1 tsp
8. Corriander Powder - 2 tsp
Heat a Thick bottomed Pan, roast the peanuts, till they get roasted well. remove the peanuts aside and let it cool.
Now heat a tbsp of oil in the pan and add the shallots / small onion's and fry them well.
Ground the peanuts, shallots, garlic, tomato, red chilli, chilli powder and corriander powder with little salt into a thick paste.
Give 2 slits on Brinjal's in X shape. Now stuff the Paste into it. Let it get marinate for 15 mins. so that the brinjals absorb the masala from the paste.
Now in a Pan..heat the oil and add mustard..when it pops..drop the brinjal's one by one and fry them well in slow flame for about 7-10 mins. let the brinjals get cooked in the frying process itself. after the brinjal's change their color and cooked well..add the remaining paste. close it with a lid and let them stay in low flame. after 5-8 minutes..you will see oil on the side's of the pan.
8. Corriander Powder - 2 tsp
Heat a Thick bottomed Pan, roast the peanuts, till they get roasted well. remove the peanuts aside and let it cool.
Now heat a tbsp of oil in the pan and add the shallots / small onion's and fry them well.
Ground the peanuts, shallots, garlic, tomato, red chilli, chilli powder and corriander powder with little salt into a thick paste.
Method:
Give 2 slits on Brinjal's in X shape. Now stuff the Paste into it. Let it get marinate for 15 mins. so that the brinjals absorb the masala from the paste.
Now in a Pan..heat the oil and add mustard..when it pops..drop the brinjal's one by one and fry them well in slow flame for about 7-10 mins. let the brinjals get cooked in the frying process itself. after the brinjal's change their color and cooked well..add the remaining paste. close it with a lid and let them stay in low flame. after 5-8 minutes..you will see oil on the side's of the pan.
Now it's time to serve with Hot Rice.
Absolutely a Finger-licking Curry.shallots and peanuts play their role perfectly.
Enjoy it!!
They look absolutely gorgeous. I am sure tasted great with rice. Glad you blogged this one. I made the Potato Curry with baby potatoes, tasted really delicious, will try with egg next :)
ReplyDeletewonderful brijal curry lavi!and kandipa india vandha ungaluku class edukaraen:)))but nanae ippa dhan onnu onna kathukitu irukaen..parava illaya?risk eduka ready a?
ReplyDeleteCurry looks simply outstanding, Lavi! You are really tempting me to go make this right now. Thanks for sharing! :)
ReplyDeleteheyyyyy today me to poasted the stuffed eggplant in my blog ,but yours look delecious
ReplyDeleteI am seeing 2 posts of eggplants but even though it is not enough. I love eggplant tooooo much. Looking like butter balls :)
ReplyDeleteOhhhh those brinjals look gorgeous Lavi, am totally drooling now!!!
ReplyDeletethat looks spicy and delicious..
ReplyDeleteI love brinals! And these look awesome! Thanx for sharing the recipe!
ReplyDeleteIndo..Thanks for letting me knowing it. try with egg too.
ReplyDeleteDhivya..Ayyo neenga chief Chef..neenga enna sonnalum okay:)
kalai..Did u try..tempting one's nna..
Sagari..i checked your's..stuffing was so good..seams to be tasty..
Namratha..ohh..try this. thanks by the way.
Thank You sowmya..
Thanks Raks.
Cham..nice of you..thank you.
Looks delicious
ReplyDeleteWow, that is so good! Yummy!
ReplyDeletePeanuts must hv flavored the brinjs tastefully, m saving this recipe to b tried soon! Yumm yummm!Lavi, tks for sharing!
ReplyDeleteEC..thanks
ReplyDeleteUma..Nice of You.
Purnima..try it and let me know..
Thats a yummy lookingBrinjal dish.. loved the colour, a must try! First time at your blog, great blog!!
ReplyDeleteThank You seema for your encouraging words.
ReplyDeletemouthwatering and very very inviting. I love stuffed brinjal, will try your recipe the next time i buy the smal variety. You have not added tamarind i notice, which is something i add :) and I dont add garlic
ReplyDeletearchana..i don't use tamarind as my hubby avoids it..ceratinly tamarind will add up taste. looking forward for your version.
ReplyDeleteHi..my name is Hira frm S'pore.i like to try this receipe out, but i m not exactly sure i understand your instructions.
ReplyDelete.."Have the paste ready. Cut the brinjal's in "X" shape. now stuff the gravy into it.let those brinjal's absorb the gravy." Exactly what gravy is this? How do i prpare the gravy?
Hi hira.. Thanks for spotting the pblm and mention. gravy is the paste that have been grounded, i meant. i will correct the recipe now.
ReplyDeletedo try it! its my favo!
I have corrected the whole recipe Hira. hope you get it now!
ReplyDeleteHi Lavi, My grandmum makes Brinjals with peanut curry in it and they are stuffed and they use to taste wonderful.. if you can please make a recipe like that do post it.. i'll really look fwd to that.... thanks in advance
ReplyDeletelove it.
ReplyDeleteThe best brinjal enna curry I ever had. I was actually searching for such a taste and consistency. In the past 5 days me and almost 5 of my friend's family have enjoyed this curry, With the pinju naatu kathirikkai we get here this tastes divine. It pairs best for spongy idlis rather than rice :) Thanks Lavi !
ReplyDeleteThank You so much Nirmala! Convey my thanks to your friends too!
ReplyDelete