Stuffed Brinjal curry is very easy to prepare and tastes delicious. Even those who do not like brinjals will love this stuffed curry. This is my version of preparing it. I have reduced the use of tamarind, instead I have used tomatoes. See to it that all the brinjals are of even size, so that it gets cooked evenly. Today we will learn how to prepare brinjal stuffed curry (kathirikai masala stuffed curry) following our easy recipe.
|Stuffed Brinjals- Carrot sambar–Keerai Kootu –Curd|
Soak tamarind in 1/4 cup of hot water for 15 minutes and extract juice. Discard the pulp.
Fry the ingredients for masala in a tsp of oil and grind it to a fine powder.
Grind tomatoes and mix the ground powder with it, along with salt needed. Now the stuffing is ready.
Wash brinjals and make 2 slits to form a cross leaving the stalks intact. Stuff the brinjals with the prepared masala.
Heat 3 tbsp of oil in a pan or heavy bottomed kadai and add the ingredients for seasoning.
When mustard splutters, add the stuffed brinjals, turmeric powder and cook on low flame sprinkling little water. Keep stirring in between for even cooking.
If you have any masala remaining, you can add that also to the curry and cook on low flame.
Extract 1/4 cup of tamarind juice and add to the brinjals after it is half cooked. Keep the flame low and cooked covered stirring from time to time.
Once the brinjals are cooked, switch off the flame and garnish with coriander leaves.
Kathirikai/brinjal stuffed curry is ready. It goes well as a side dish for chapati, parathas and rice.
Note– You can do this even in a pressure pan but do not use the weight.
Organic brinjals get cooked faster than the regular ones.
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