STUFFED BRINJAL CURRY

This is a Signature dish of Andhrapradesh, done using purple brinjals with spices which makes the dish flavourful and delicious. It goes well with rice, roti, bread, curd rice etc. Tender brinjals suit much for this recipe. The sesame seeds and groundnut used in this recipe gives a nice aroma to the dish.

INGREDIENTS:
 Brinjal - 250 gms
Onion - 1
Tamarind water - 3 tsp
Sambar powder - 1 tsp
Jaggery - 1/2 tsp
Salt
Oil - 3 tsp

TO GRIND
Coriander seeds - 2 tsp
Bengal gram -  2 tsp
Sesame seeds - 1 tsp
Roasted ground nut - 1 tsp
Cumin seeds - 1/2 tsp
Garlic - 4
Coconut ( grated)- 2 tsp

FOR SEASONING 
Mustard - 1/2 tsp
Cumin - 1/2 tsp
Urad dhal - 1 tsp
Curry leaves 
Asafoetida - 1/2 tsp

METHOD:
1. In a pan, add some oil and roast the ingredients given to grind one by one. After it cools, grind to powder.
2. Wash and slit brinjal without cutting them into pieces as shown in picture.

3. Using a spoon, stuff the brinjal with the powdered masala and arrange carefully in a plate.
4. In a thick bottomed tawa, add oil and add the seasoning one by one.
5. Add finely chopped onions and stir for a while and place the stuffed brinjals.
6. Add the remaining powdered masala, tamarind water, jaggery and salt and gently stir and close with a lid and cook in low flame.
7. After 5 minutes, open the lid and turn the brinjal with a spatula/spoon carefully without breaking it.
8. Close the lid and cook for another 5 miutes.

9. The whole cooking process should be done on low flame to avoid burnt taste of the recipe.
10. Open the lid again and give a gentle stir, and close again.
11. After the colour of the brinjal turns golden and becomes shiny, switch off the flame.
12. Taste a little to see whether it is cooked properly.
13. Tasty and aromatic Stuffed Brinjal is ready.

LUNCH PLAN

 Note:

• Red chilly powder can be used instead of Sambar powder.
• The coconut quantity can be increased if didn"t prefer sesame seeds and ground nut.