Ingredients:
- 1/4 kg purple Brinjals, wash, make + quarters with stalk intact
- small lemon sized tamarind, extract pulp
- 1 1/4 tbsps oil
For stuffing:
- 1 large onion, sliced
- 4-5 garlic cloves
- 1″ cinnamon stick
- 1 tsp Red Chilli pwd
- 1 tsp coriander pwd
- 1 1/2 tsps ghee or soft butter
- 1/2 – 1 tbsp grated jaggery or sugar (adjust)
- salt to taste
For poppu/tadka/seasoning:
- 1/4 tsp methi seeds
- a sprig of curry leaves
Method:
- Add 1 tsp oil in a cooking vessel, add garlic and cinnamon stick and saute for a few seconds. Add the sliced onions and saute till rawness disappears. Approx 4-5 mts. Keep aside to cool.
- Once cool, make a coarse paste. Remove the paste into bowl, add salt to taste, red chilli pwd, jaggery, coriander pwd and ghee. Combine well and stuff the brinjals with this paste.
- Add the remaining oil in a vessel, add curry leaves and toss them for a few seconds. Add the methi seeds and let them turn brown. Place the stuffed brinjals in the oil and cook on medium high Flame for 2 mts. Now, cover with lid and let them cook on medium Low Flame for 12-14 mts. Keep checking in between and stir fry to ensure they don’t burn or stick to the pan.
- Add the tamarind extract along with a cup of water. Bring to a boil and reduce flame and place lid and cook over low flame for 13-15 mts. The water content should reduce.
- Remove lid and cook over low flame and let the brinjals roast well and it appears like a dry saute (mudda kura). It should take about 8-10 mts for the brinjals to be well roasted. Turn off heat.
- Serve with rice, pappu pulusu or sambar.
Prep & Cooking: 1 hr
Serves: 3-4
Cuisine: Andhra
