Ingredients:
Fresh Coconut – 1/2, grated
Tamarind Ball – a lime sized
Small Brinjals – 1/2 kg
Salt to taste
Stuffing:
Oil – 1 tsp
Coriander Seeds – 1 tblsp
Black Gram Dal – 3/4 tblsp
Bengal Gram Dal – 3/4 tblps
Cumin Seeds – 1 tsp
Asafoetida Powder – 1/2 tsp
Dry Red Chillies – 8
Salt to taste
For Tempering:
Mustard Seeds – 1 tsp
Oil – 3 tblsp
Cumin Seeds – 1 tsp
Black Gram Dal – 1 tsp
Bengal Gram Dal – 1 tsp
Dry Red Chilli – 1, halved
Curry Leaves – few
Method:
1. To make the stuffing, dry roast the grated coconut oil till golden brown in colour.
2. Fry in 1 tsp oil all the ingredients for the stuffing.
3. Add the roasted coconut and the tamarind and grind to a thick paste, adding very little water.
4. To make the poriyal, cut a cross at the base of the brinjals to come three quarters of the way up.
5. Fill the brinjals with the stuffing and set aside.
6. Heat 3 tblsp oil and add all the ingredients for tempering. When the mustard seeds splutter, add the stuffed brinjals, salt and a little water. Sprinkle the leftover stuffing, if any, over the vegetable. Cover and simmer on low heat till all the brinjals are tender.
7. Open the pan and fry for a few minutes longer, without stirring too much. Take care not to break the brinjals.
8. Serve hot with rice.
1 comment
Good