STUFFED BRINJAL IN YOGURT CURRY | Vahchef - VahRehVah

Basically this is a south Indian preparation done in the Godavary districts of Andhra Pradesh. Tender brinjals are stuffed with rich roasted spices like fenugreek seeds, red chillies, peanuts, coriander seeds, chana dal, urad dal, cumin seeds, sesame seeds and garlic. After the stuffing they are roasted and mixed in tempered curd gravy. Masala baingan with curd combination eaten with rice

http://www.vahrehvah.com/stuffed-brinjal-in-yogurt-curry

Ingredients:
Eggplants/ Brinjal 500 Grams
Yogurt, beaten 1 Cup
Oil 1 Tablespoons
Whole red chillies 5-6 Numbers
Peanuts 1 Tablespoons
Coriander seeds 1 Teaspoons
Chana dal 1 Teaspoons
Urad dal 1 Teaspoons
Fenugreek seeds 1?4 Teaspoons
Cumin seeds 1?2 Teaspoons
Sesame seeds 1 Teaspoons
Garlic 6-7 Clove
Salt To taste

Directions:
1. In a pan, dry roast some red chillies, peanut, coriander seeds and chana dal. Roast this on a low to medium flame until the ingredients are nicely colored and to get a nice aroma.

2. Add urad dal, fenugreek seeds, cumin seeds, sesame seeds and few garlic cloves. Dry roast these ingredients too until they are all evenly colored.

3. Transfer these ingredients onto a plate, cool and blend to make fine powder. Shift the powder in a plate. Add salt and very little, mix and make to form dough.

4. Take small sized eggplants with the stalk, cut them half into four quarters and stuff little masala dough and press the brinjal. Stuff all the eggplants in the same way and keep aside.

5. Arrange the eggplants on a hot pan, drizzle from oil over and cook it over low flame. Cover the pan with a lid and allow cooking for few minutes. Later turn them carefully on the other side and cook again for few minutes.

6. For the curd tempering, take 1 tsp oil in a pan and when it gets hot, add 1?2 tsp mustard seeds, when they splutter, add 2-3 sprigs curry leaves and 1 sliced onions.

7. Add little salt, 1?4 tsp turmeric and 3-4 chopped green chillies. Fry the onions until they are slightly browned.

8. Add 1 bunch coriander leaves, mix and switch off the flame.

9. Add salt in the beaten yogurt, mix well and pour it into the tempering.

10. Serve with rice.






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