All recipes are on Petitchef

Sunday, 2 June 2013

Stuffed Brinjal Roast/ Stuffed Eggplant Roast/ Yennai Kathirikkai


For Frying without oil :

Kadala Paruppu / Chana Dhal /Bengal gram dhal  - 50 gms

Coriander seeds / Dhania seeds                            - 50 gms
Red Chillies                                                          - 6-7 (deseeded, adjust this according to your palate)
Perungayam / Asafoetida powder                         - 1/4 tsp
Turmeric Powder                                                 -  1/2 tsp
Salt as per taste
Tamarind                                                             - 1 marble size ball
Brinjal (round purple ones)                                  - 8

Wash the brinjals well. Remove the head of the brinjal (top green part).
Slit the brinjals length wise. (atleast 5 slits depending on the size of the brinjal)
Slit them deep enough so that the grounded powder can be stuffed inside.(don't slice them off)
Soak the tamarind in hot water.
Grind all the ingredients under the section ::For Frying without oil ::
Stuff the grounded dry powder into the brinjals slit as much as possible.
Arrange all the stuffed brinjals on a plate.
Heat a non stick kadai with enough oil for frying.
Drop the brinjals one by one.
If they turn down, straight them up with tongs.
Drop in so much that each acts as a support to the other.
Squeeze the tamarind immersed in the water and take out the tamarind pulp after squeezing it out.
The tamarind juice should be watery and not thick.
Splash the tamarind juice now and then on the brinjals and to the sides.
Close with a lid.
Sprinkle the powder on the brinjals now and then and alternating it with the tamarind water splash.
The brinjals will become soft on the bottom,gently turn them upside down so that the powder on the top gets roasted in the oil.
Sprinkle the powder on the brinjals and alternating it with the tamarind water splash.
Serve with Lemon Rasam or plain rice or with curd rice.

Happy Roasting!

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