Brinjal is my favorite. Dry version is what i am making now a days. Mixing this thick curry with hot rice and a tsp of ghee is the best way to eat and relish. To make this curry, you need to pick tender and small purple brinjals. Recently my 6 year old boy started to enjoy this curry. though he felt the curry spicy, he liked the masala stuffed brinjal very much!!
Purple brinjals - 5
Sesame oil - 2 tbsp
Turmeric - 1/2 tsp
Salt to taste
Curry leaves - 1 sprig
For the masala:
Dry roast the following
1 tsp chana dal
1 tsp dhania
1 tbsp groundnuts
1 tbsp dry grated coconut / kopparai
4 dry red chilly
1/2 tsp white sesame seeds
Roast the following:
10 small onions
4 garlic cloves
1 tsp oil
Wash and dry the brinjals. cut them in x-shape just half through the brinjals. stuff the masala with spoon or with your fingers.
Heat a pan, add 2 tbsp of sesame oil, then add these stuffed brinjals and saute them for at least 5-10 mins in slow flame till the brinjals get semi-cooked.
Once the brinjals are semi-cooked, add in the remaining masala to the pan and mix well with the brinjals. add 1/4 cup of water, salt to taste, turmeric powder and curry leaves.
Close the pan with its lid. let the curry simmer in slow flame for about 10 minutes. once the brinjals are cooked well and the curry is ready to serve.
Best to serve with Hot rice with a tsp of ghee. have appalam along with.
You can add tamarind water at last and make it as kuzhambu / curry.