Recently I had attended a marriage in Rajamundry. I was getting hungry and I was quite aware that the stuffed Brinjal Curry would be a special item in the marriage for the lunch as most of the people in Andhra Pradesh are experts in cooking this particular dish. Moreover, the quality and the variety of Brinjal available here are unique and are known for their rich taste.
During lunch as expected the item was brought to be served. Everybody in my company was waiting for the item. It was not served yet. One of my friends could not control himself and inquired if they could bring Stuffed Brinjal Curry. The attendant just gave a smile and said politely ‘Sir, it is already served’. Everyone started looking at our plates. We got some time to identify the dish which was richly decorated with silver foil and we took it for some other item.
After our lunch, I inquired about the recipe and the cook Mr. Ramaraju was kind enough to explain me the recipe of this Andhra Dish.
INGREDIENTS NEEDED
Small Brinjals 1 kg
Oil sufficiently in good quantity
Masala Powder/ Garam Masala (optional)
Coriander seeds
Peanuts
Onion (2)
Ginger Garlic paste
Jaggery small quantity
Coriander leaves 10
Salt to taste
Grated Coconut
Green chilies 4
Sesame seeds 5 tbsp
Tamarind juice (optional)
PREPARATION
First, dry roast peanuts to light golden yellow. Add grated coconut and Sesame seeds without burning till the sesame seeds give a good smell. Add Oil to the pan and take some (sliced) Onions (2) and fry them to light brown.Now add Ginger Garlic paste and saute it. After the stone is switched off add 1/2 tbs chili powder, coriander powder along with salt (to taste) and allow the entire mix to cool.
After cooling is reaches sufficient temperature transfer it to a blender adding 3/4 spoon tamarind juice and just 1 gm of Jaggery. Jaggery changes a new taste to the stuff. Adding tamarind juice and jaggery are optional.
Blend it to a slightly coarse paste.
Take 10 Brinjals and wash them thoroughly. Cut each one thoroughly up to the stem only. Do not separate each of them. Stuff each Brinjal with the already prepared coarse paste.
image credit flavors unlimited Blogspot.com
Take a pan with 10 tbs oil and curry leaves, Hing (asafoetida) and then the stuffed Brinjals so that all Brinjals are coated evenly.
Now, cook on a flame with a covered top. Give them a slight toss for frying them evenly.
When they are sufficiently cooked their skin appear loose. Add some coriander leaves for garnishing them. It is ready now to be served for at least four.
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I have to say, they do look unusual. You have a very informative post here though, with the perfect way to fix these. I'm looking at some of the ingredients and thinking to myself, they might not be good for someone that gets indigestion easily. But like I said before, nice recipe and thanks for sharing.
Is Brinjal the fat eggplant variety. I certainly would love to cook this however, some ingredients may not be available here like Masala powder, ginger garlic paste (or can I just pound garlic and ginger together ) and coriander seeds.
But I suppose, each country have their special way and ingredients in cooking eggplant. Anyway, I can look for those ingredients in a supermarket that has Indian products. Let me see.
How I wish I can eat this one someday. :)
Nice recipe, I have never tested this dishes before.
We can get the small brinjal here, yes, it's one of the eggplant type from the same family, I guess.
I spotted that you are using a word: Garam masala. What does the word "garam" meant? Is it meant "salt" in English.
To me, this is a Malay word, which meant salt. How do you know this word? Just curious if your society/community members use the same word as well like us, Malaysian Malay .
Thanks!