Brinjal curry

Brinjal curry

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Ingredients:

Small violet brinjals - 1/4 kg

Chana dal - 3 tsps

Urad dal - 1 1/2 tsp

Daniya seeds (coriander seeds) - 3 tsps

Whole red chillies - 4

Hing (asafoetida) - 1/2 tsp

Curry leaves - few

Salt as required

Oil

Mustard seeds -2 tsps

Method:

Cut brinjals into small lengths and put them in water and keep so that they do not turn black.

Take kadai and pour little oil and roast chana dal, urad dal, red chillies, daniya seeds and the curry leaves.

Now powder these items coarsely.

Now take a kadai and pour oil in it and season with mustard seeds and urad dal and hing and drain the water from the brinjal and add to the seasoning.

Now add the salt and the coarse powder masala and mix nicely.

Now close the brinjals with a lid and cook on a low flame and keep stirring off and on.

After the brinjal is cooked nicely remove from fire.

Now have hot with rasam rice or any rice of your choice.

Ennai kathrikai (stuffed brinjals)

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.

Ingrdients:

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

Method:

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.