Apr 29, 2009

Stuffed Eggplant Curry

Frankly speaking I am not a very big fan of egg plant. I started eating eggplants only after marriage cos my MIL used to make "Enna Kathirikka Curry" in such a way that nobody can tell that its a eggplant, it will be really crispy, spicy and it will be just like potato curry. After coming here to US, I tried so many times to make eggplant curry just like her. The taste will usually be like hers, but the texture will not be like her eggplant curry. This stuffed is something I made two weeks back after seeing a recipe online. It came out pretty well (unexpectedly) and tasted really good. The recipe goes like this....

Ingredients:-
  1. Eggplants - 10
  2. Salt to taste
  3. Oil - 3 tbsp
  4. Coriander seeds - 2 tbsp
  5. Red chillies - 4 (acc to taste)
  6. Channa dhall - 1/2 tbsp
  7. White sesame seeds - 1/2 tsp(optional)
  8. Peanuts - 10 nos
  9. Coconut - 2 tsp
  10. Turmeric Powder - 1/2 tsp

First cut the eggplant into half. Do not cut the edge. Place the eggplants in a baking sheet and spray cooking spray and sprinkle a little bit of salt on top of it. In the mean time, preheat oven to 400 degrees. Bake the eggplants for 10 mts or until its 3/4 cooked. The skin will become tender when the eggplant is 3/4 cooked. Take it out and let it cool. In the mean time, roast the coriander seeds, channa dhall, red chillies, white sesame seeds, peanuts and coconuts to golden brown and grind it into a fine powder. Add the turmeric powder to this grounded mixture and mix it well. When the eggplants are done and are ready to stuff, start adding the grounded powder inside the eggplant. Try to stuff it with your hands and keep it aside. Take a pan, pre heat oil, splutter mustard seeds, add the eggplants one by one and cook it in low flame. Cover it with a lid for the first 3 mts and let it cook in the oil. Flip it over and let it cook on the other side too. Leave it in the stove, keeping the flame very low and let it become crispy. If you think, the quantity of oil, is a lot, you can reduce the oil quantity and use PAM in the place of oil.

13 comments:

KoolKap said...

I have a friend she is from chennai she makes it this way... will try it sometime.. sounds yummy n intresting

Jennifer said...

I love brinjal! I been dying to eat this, but I am only brinjal fan in the house...

I have an odd question. Though I was in chennai almost 10 years ago, it seemed ovens were not wide spread. How did people make this before ovens came into the repertoire of cookery gadgets?

Ramya Vijaykumar said...

Wow they look gorgeous, mouthwatering... Feel like grabiing a few from the wok :)

Gita's Kitchen said...

ooh baked yennai kathrikai! looks so yummy, love it :)

Ashwini said...

That looks so mouthwatering. Yummm

Vidhya said...

@ Koolkap, thanks so much. Please do try and let me know how it came out..

@ Jennifer my patti used to cook it on top of the stove itself whether its a gas stove or kerosene stove.

@ Ramya.. Lol.. I can parcel you some if you want :)

@ Gita thanks yaar

@Ashwini thanks Ashwini for the comment and for the visit

kittymatti said...

beautiful! oven roasted! nice entry dear

Prathibha said...

Nice eggplant curry..

Sireesha said...

Love eggplant in any form looks very mouthwatering:)

A_and_N said...

I love eggplant. So I dont mind any number o recipes coming my way!

Jo said...

I love eggplants (we call it brinjal here in Singapore) and this sure looks delicious.

Ammu said...

Looks yummy. Looks spicy. Will try this soon.

AnuSriram said...

Spicy and delicious curry! My fav too..