BRINJAL CHICKPEAS MASALA

This is one of the recipes which goes well with all rice varieties. Chickpeas/ Kondaikadalai has to be soaked overnight and pressure cooked before adding to brinjal. Black chickpeas can also be used.

INGREDIENTS:
Brinjal - 200g
Chickpeas - 50g
Tomato - 1
Small onion - 10
Garlic pods - 5
Sambhar powder - 1 tsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/2 tsp
Asafoetida - 1/2 tsp
Curry leaves - a leaflet
Coriander leaves - little
Oil - 3 tsp
Salt

METHOD:
1. Pressure cook chickpeas by adding turmeric and required salt with enough water and drain water completely after the pressure reduces.
2. In a tawa, heat oil, add mustard, cumin.
3. After it splutters, add urad dhal, curry leaves and asafoetida.
4. Add chopped onions and garlic and cook till the onion turns translucent.
5. Add chopped brinjal and tomato.
6. Mix well and close with a lid and cook on low flame for few minutes.

7. Add cooked chickpeas, sambhar powder and required salt.
8. Mix well, cover with lid and cook foe few more minutes.
9. Add chopped coriander leaves and switch off the flame.
10. Tasty Brinjal Chickpeas masala is ready.

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.