Stuffed Eggplant Roast

Stuffed Eggplant Roast

Serves: 3-4

Ingredients

• 1/4 kg purple brinjals, wash, make + quarters with stalk intact
• small lemon sized tamarind, extract pulp
• 1 1/4 tbsps oil
• For stuffing:
• 1 large onion, sliced
• 4-5 garlic cloves
• 1″ cinnamon stick
• 1 tsp red chilli pwd
• 1 tsp coriander pwd
• 1 1/2 tsps ghee or soft butter
• 1/2 – 1 tbsp grated jaggery or sugar (adjust)
• salt to taste
• For poppu/tadka/seasoning:
• 1/4 tsp methi seeds
• a sprig of curry leaves

Instructions

1. 1 Add 1 tsp oil in a cooking vessel, add garlic and cinnamon stick and saute for a few seconds. Add the sliced onions and saute till rawness disappears. Approx 4-5 mts. Keep aside to cool.
2. 2 Once cool, make a coarse paste. Remove the paste into bowl, add salt to taste, red chilli pwd, jaggery, coriander pwd and ghee. Combine well and stuff the brinjals with this paste.
3. 2 Add the remaining oil in a vessel, add curry leaves and toss them for a few seconds. Add the methi seeds and let them turn brown. Place the stuffed brinjals in the oil and cook on medium high flame for 2 mts. Now, cover with lid and let them cook on medium low flame for 12-14 mts. Keep checking in between and stir fry to ensure they don’t burn or stick to the pan.
4. 3 Add the tamarind extract along with a cup of water. Bring to a boil and reduce flame and place lid and cook over low flame for 13-15 mts. The water content should reduce.
5. Remove lid and cook over low flame and let the brinjals roast well and it appears like a dry saute (mudda kura). It should take about 8-10 mts for the brinjals to be well roasted. Turn off heat.
6. 4 Serve with rice, pappu pulusu or sambar.

Source: sailusfood