Description:
Simple stuffed brinjal fry using store bought sambar powder.
Kathrikai Varuval / Baby Brinjal Fry / Eggplant / Kathirikkai Fry
| Ingredients | |
|---|---|
| 10 Nos | Baby Brinjals |
| 2 Nos | Onion (Finely Chopped) |
| 1 tsp | Ginger Garlic Paste |
| 1/2 tsp | Turmeric powder |
| 1 Tsp | Red Chilli Powder |
| 2 Tbsp | Sambar Powder (I used MTR Brand) |
| 1/2 tsp | Salt (or to taste) |
| 1/2 cup | Coriander leaves (Finely Chopped) |
| 5 Nos | Curry Leaves |
| 1/4 tsp | Mustard seeds |
| 1/2 tsp | Split black gram |
| 1/2 tsp | Cumin seeds |
| 1 pinch | Asafoetida |
| 2 Tbsp | Oil |
| 2-3 Tbsp | water |
Instruction:
Wash fresh brinjals ( green or purple) preferably small ones in cold water and keep aside.
Mix Chilli powder, turmeric powder sambar powder and salt in cup.
Make a “X” shaped cut on the bottom portion of each brinjal probably an inch deep and stuff them with the powder. ( store bought powder already has salt, turmeric and chilli powder adjust according to your taste, sometimes they are little bland so I included the above)
Heat oil in a pan and splutter mustard, split black gram , cumin seeds and curry leaves. Sprinkle little asafoetida powder and add the chopped onion and ginger garlic paste.
Saute them for few minutes or until the onions turn little brown.
Now place the stuffed brinjals over the onion mixture, sprinkle leftover powder and about 2 – 3 tbps water over the top. Bring the flame to low setting, cover the pan with a lid and cook for 10 minutes. Check every 3 minutes to make sure its not browning too much on the bottom, if so give it quick stir and cook.
Once done the brinjal gets cooked to soft consistency on the inside. Now remove the the lid, bring up the flame to medium high and keep sauteing for another 7-8 minutes or until the masala turns brown.
Add chopped coriander leaves and mix carefully without breaking the brinjals. Switch off and serve hot as a side for rice.
Notes:
Yield about 2-3 adult servings.
7 Comments
Where diid u get this type of pan [whitwmetel]
Dear Vani & Sri,
Small tender brinjals cook within 8- 10 minutes, larger one’s take 15 minutes over low medium flame. Whenever making stuffed brinjals, try not to stir often or atleast mix gently. Also sprinkle some water to cook them thoroughly, too much of it will also make them mushy so add little at a time. Sometimes matured brinjals turn bitter and tough, better to buy fresh and cook the same day. Thanks.
Thanks for the reply mullai.. i guess i am bad in buying brinjals…
i love brinjal, but as sri said earlier i always end up with bad output 🙁
dont know where i am going wrong…
i tried this but the powders stuffed inside the brinjals didn’t cook well …
could you guess where it went wrong..
Hello There,
Whenever I try any recipe using brinjal, I don’t seem to get the brinjal cooked properly. Sometimes I even fry or cook in low heat for 20 minutes, still the brinjal is edible, what am I doing wrong?
Thanks
Sri
Simple recipe, amazing presentation…Mullai ma’am, u make us wait eagerly for ur next post everytime u post…
Great recipe..awesome presentation!!