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Friday, March 11, 2011


Small brinjals - 5-6
Coriander seeds - 2 tbsp
Channa dal - 2 tbsp
Red chilli - 3-4
Salt - to taste
Tumeric powder - 1/4 tsp
Asafoetida - 1/8 tsp
Mustard seeds - 1 tsp
Oil - 2 tbsp

Wash the brinjals and keep stalks intact. Make two perpendicular slits from the bottom. The slit should be made only upto half-way.

Heat an iron skillet and roast coriander seeds,channa dal and red chillies till golden brown.
Remove from heat and cool them. Grind into semi-coarse powder. Mix in salt and asafoetida to the powder.
Half cook the brinjals with pinch of salt and tumeric powder.

Stuff the half-cooked brinjals with spice powder and set aside the remaining powder.
Heat oil in heavy-bottomed pan and fry the stuffed brinjals till soft and thoroughly cooked.
Season mustard seeds, add remaining 1 tbsp spice powder. Saute for 1-2 sec(take care not to burn the spice powder) and add to the fried brinjals.
Served hot with white rice and rasam/pulissery.

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