Stuffed Brinjal (Eggplant) Curry

Yummy dish made of Brinjal.....

Ingredients

Brinjal - 250 g
Urud dhal (broken) - 2 tea spoon
Coriander seeds - 3/4 tea spoon
Red chilies - 3
Cumin seeds - 1/2 tea spoon
Pepper - 1/2 tea spoon
Coconut - 10 small pieces (depicted)
Ginger - 1 inch
Garlic - 25 pieces
Tomato - 1
Cinnamon - 1 piece
Cloves - 2 pieces
Onions - 2 medium sized
Chilly powder - 1 tea spoon
Coriander powder - 1/2 tea spoon
Turmeric powder - a pinch
Tamarind - a smaller piece (Amla size)
Oil - 7 table spoon
Curry leaves - some
Coriander leaves - to garnish
Salt to taste

1. Heat oil in kadai and fry Urud dhal, coriander seeds, cumin seeds, pepper , coconut. At the end add red chilies and fry

2. Remove them and allow it to cool. Take 2 onions , cut 1 1/2 onions as medium sized pieces and 1/2 onion into smaller pieces

3. Fry ginger, garlic, cinnamon , cloves , onions til onions turn light brown. Add chopped tomato and fry along.

4. Grind the fried items from step 1 without adding water.

5. Now add fried items from step 3 ,coriander powder, chilly powder, salt , turmeric powder and some water. Grind them to make a coarse paste.

6. Wash the brinjals and slice them into 8 pieces as depicted.

If you have good analytic skills, slice them evenly..  I could not... :(

7. Now stuff the coarse paste inside the brinjal, by applying evenly on side of the slices and also in the center.

After several attempts, managed to make the brinjals stand on each other :)

8. Heat 5 table spoon of oil in kadai and fry the brinjals till they turn dark brown.

9. Add remaining ground paste and mix them well.

10. Add some water and let the brinjals cook. Taste at this stage and add some salt if required.

Note: Water is not added more, just in a level sufficient for cooking the brinjal.

11. Once the brinjals are well boiled and oil oozes out of the curry, add some tamarind juice.

12. Place another kadai on the stove and add 2 table spoon of oil.

13. Add mustard seeds, once it splutters, add onions (chopped as smaller pieces) .

14. Fry until onion turns brown and add curry leaves.

15. Add this seasoning to the boiling brinjal curry.

16. Mix well and garnish with coriander leaves.

Serve hot with rice or chapati..