Kathrikai or brinjal is my favourite vegetable in whichever form. Here I am going to show how to stuff the brinjals and make a delicious curry. This will go very well with sambhar rice, rasam rice ,infact I even have it with thair sadam (curd rice). It is a bit spicy but tasty.This needs a lot of patience to stuff each brinjal but the ultimate result is amazing. You get a mouth watering curry worth all your efforts.
Baby brinjals - 1/2 kg
Daniya (coriander seeds) -1tblsp
Chana dal (bengal gram dal) -1 tblsp
Red chillies -5-6
asafoetida (hing) - a pinch
Oil -either corn oil or sesame oil (til oil) -2 tblsps
Salt - as required
Urad dal -1 tsp for seaoning
Mustard seeds - 1 tsp for seasoning
Take a kadai pour some oil in it and add mustard seeds, urad dal, and hing for seasoning
In the meanwhile wash the brinjals thoroughly in water and make 2 slits and keep aside.
In a kadai add daniya seeds, chanadal, and red chillies and roast them with little oil and powder them.
Now start filling the slit brinjals with this powder and put the brinjals in the seasoning add salt and cover the lid.
Now open the lid and if you want you can add a little more oil and keep stirring the brinjals.
After some time when it gets cooked, remove from fire.
You can have this delicious stuffed brinjals with sambar rice rasam rice or whatever way you want to
There is also another variation to this. You can roast chanadal, daniya seeds and red chillies with a few small onions and wet grind them with one small cup of fresh grated coconut. You can fill the slit brinjals with this paste and this will equally be tasty and good.You can try both the filling options as one is dry powder and the other wet paste.