- Small Brinjals – 500gms
- Coriander Seeds – 4tsps
- Red Chilies – 7
- Cumin Seeds – 1tsp
- Dry Coconut – 15gms
- Tamarind – Little (Approx.3gms)
- Turmeric Powder – 1/8tsp
- Salt to Taste
- Oil – 5Tbsps Divided
Wash and wipe dry the brinjals. Cut the head portion of the brinjal. Cut each brinjal into two parts keeping it intact (GUTTI LAGA). Cut the brinjal from the centre three-fourths length wise. Turn it upside down and cut three-fourths length wise in opposite direction to the first cut. Now observe that the brinjal is cut into two parts and it is also intact. Similarly cut all the brinjals. Add 11/2tbsps oil to the slit brinjals and coat them well. On a microwave safe plate arrange the oil smeared brinjals in a single layer. Place this plate in oven and cook on high power for 4 minutes. Cook till brinjals are three-fourths cooked. Keep the brinjals aside for cooling.
Break red chilies into pieces. Cut dry coconut into small pieces.
Heat a pan and add two drops of oil. Add coriander seeds, cumin seeds, red chili pieces, tamarind and fry on low heat stirring continuously. Fry till coriander seeds start changing color. Then add dry coconut pieces and fry for few seconds.
Take the fried ingredients into a mixie jar and add turmeric powder and salt. Grind the ingredients to powder stirring with a spoon in between. Use this powder to stuff the brinjals.
Stuff the powder on each side of the brinjal without breaking it. Stuff all the brinjals. Heat a pan and add 31/2Tbsps oil to it. When oil is hot add the stuffed brinjals and cook covered on low flame stirring in between. If required sprinkle some water on the brinjals and again cook covered. Cook the brinjals till they are fully cooked. Then remove the lid and cook till they are crisp. When done, transfer the brinjlas to a serving bowl. Serve hot with plain rice.
Points to Remember:
Cut brinjals tend to change color when kept in open atmosphere for a long period. Cut the brinjals just when you are about to cook. Or else cut the brinjals and keep them in salt water till use.
Use red chilies,tamarind and salt according to your taste.
Cooking the brinjals in microwave oven for 4 minutes will cook the vegetable till 80%. This will help in stuffing the brinjals. And with less oil the remaining cooking can be done on stove top.
I generally use Iron pan for cooking for health benefits. Brinjal tends to change color when cooked in an iron-pan. Do not bother about the color and enjoy the taste if cooking in an iron pan. Iron pan also retains heat for long time. So even when we cook on low flame also the heat will be more. So there are chances of burning the vegetable if one is inattentive. So sprinkle some water to lower the heat of the pan. This water in no way obstructs the cooking of the vegetable—as the water evaporates and the heat of the pan will be reduced.
Dry coconut with coriander seeds gives a mild flavor to the brinjals. Serve hot with plain rice and ghee. Or else eat with curd rice.
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