Thursday, October 1, 2015

STUFFED BRINJALS WITH PODI / STUFFED EGGPLANTS WITH SPICY LENTIL POWDER


Stuffed brinjals made with any kind of masala taste so delicious and are a perfect accompaniment with dal chawal. I try out with many variations and today's recipe is with South Indian podi (dal powder) that we serve with dosas/idlis. I had some home made curry leaf podi and since it was not very spicy I added chilli powder and few more masalas to it and used as a filling. Try to make this with small brinjals as they get cooked faster.

Ingredients:
Brinjals .... 250 gms (small variety)
Curry leaf podi or any other podi ... 2 tbsp
Red chilli powder ............. 1 tsp (skip adding if the podi is spicy)
Turmeric powder ............ 1/4 tsp
Coriander powder ........ 1 tsp
Cumin powder ............ 1/2 tsp
Mango powder / amchoor ... 1 tsp
Dessicated coconut ........ 1 tbsp (optional)
Asafoetida ................ 1 pinch
Salt ............ to taste
Sugar .......... 1 tsp (optional)
Oil .............  3-4 tbsps
Curry leaves ... for garnishing.

See Home-made Podi recipes:
Curry leaves Podi - HERE
Gun Powder ........ HERE


Method:
1. Wash the small brinjals preferably with the stems intact. Make slits and leave them in salt water.
2. Remove from the water and pat them dry with a kitchen towel.
3. Mix all the stuffing ingredients adding salt carefully as the podi already has salt in it.
4. Stuff the brinjals with this mix.
5. Heat oil in a saucepan and place the stuffed brinjals.
6. Reduce the heat and allow to simmer.
7. Turn them carefully with a spatula to cook evenly on all the sides.
8. Sprinkle a little water if needed. Usually the small and thin variety of brinjals don't require any water.
Garnish with curry leaves.


8 comments:

  1. I would like to add goda masala also to give it the extra kick

    ReplyDelete
    Replies
    1. That would be a good variation too :)

      Delete
  2. looks super tempting..loved the platter

    ReplyDelete
  3. looks delicious and love eggplant any style.

    ReplyDelete
  4. I love eggplant especially these little ones.

    ReplyDelete

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