Ingredients
Scale
- Measurement Used – 1 Cup = 250 ml (approx), 1 teaspoon = 5 ml, 1 tablespoon = 15 ml
For the stuffing masala powder
- 2 teaspoon white sesame seeds
- 1 teaspoon toor dal
- 2 dried red chillies
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds
Other Ingredients
- 8–9 small brinjals
- 2 tablespoon sesame / gingely oil
- 1/4 teaspoon mustard seeds
- 2 sprigs curry leaves
- 2 dried red chillies
- 1 onion, chopped
- lime size tamarind
- 2 teaspoon sambar powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1/4 teaspoon jaggery
- 1/4 cup fresh coconut
Instructions
- Dry roast the sesame seeds, toor dal, red chillies, cumin seeds, coriander seeds and fenugreek seeds on a low flame. Wait for the toor dal to change color. When it’s slightly brown, remove from the pan and set aside to cool.
- Grind the dry roasted ingredients to a fine powder. Set aside.
- Select small Brinjals / Kathirikkai and try to cut the brinjal into a cross with the stem intact.
- Fill each brinjal with a teaspoon of the ground masala. Tightly press the brinjal to close and seal. Set aside. Repeat with all the brinjals.
- Soak a lime size tamarind in 1.5 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.
- Heat sesame / gingely oil in a pan till hot. Add in the mustard seeds and the curry leaves. Let the mustard seeds splutter. Add in the chopped onions and fry till the onions are soft.
- Add in the stuffed brinjal and fry for a minute. Add in the tamarind juice, salt, sambar powder and turmeric powder. Add in the jaggery. Cover with a lid and let it simmer for 10 minutes.
- Grind 1/4 cup of coconut pieces with 1/4 cup of water to a smooth paste. Add it to the pan.
- Cover with a lid and simmer for 10 minutes more.
- Remove from heat and serve hot with rice.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Tamilnadu