There are many recipes of stuffed brinjal. Today I have made very traditional Tamil Brahmin recipe with some changes ( my personal touch). It’s one my most favourite dish, something that I look forward to eat while making . It always comes out well and today was no different.
Am very happy to share my most favourite recipe with you all today. Hope you all would enjoy:)

Ingredients

Violet Brinjal ( small sized) – 1/2 kg

Oil – 3 tbsps

Mustard – 1 tsp

Split urad dal ( ullundhu) – 1 tsp

Chana dal ( kadalai paruppu) – 1 tsp

Asafoetida ( hing/ perungayam) – 1/4th tsp

Curry leaves – few
Masala for stuffing

Coriander seeds( dhania) – 3 tbsps

Chana dal – 2 tbsps

Split urad dal – 1 tbsp

Sesame seeds- 1 tbsp

Grated coconut – 2 tbsps

Red chillies – 8-10

Salt – to taste

Dry mango powder- 1/2 tsp

Turmeric powder – 1/2 tsp

Oil – 1/2 tsp

Method

Wash the brinjals well. Wipe it dry. Cut off its stem. Make two vertical slits and keep it whole. Don’t forget to check for worms.

Heat 1/2 tsp of oil in a pan. Add all the ingredients mentioned for stuffing except salt, dry mango powder and turmeric powder. Sauté till the dal turns golden.

Cool and grind along with salt , dry mango and turmeric powder to a coarse powder.

Stuff this powder into the slit brinjals.

Heat oil in a heavy bottom pan. Add mustard. When it starts spluttering, add urad dal, chana dal, hing and curry leaves. Sauté for a few mins.

Arrange the stuffed brinjals on the pan. Reduce the heat. To the left over stuffing add little water, mix well and pour over the brinjals.

Close the pan and cook till the brinjals become soft.

Remove the lid and cook till the brinjals become dry. Sauté gently taking care not to break the brinjals.

Serve the stuffed brinjals warm with rice and rasam / sambar / morekuzhambu or rotis 🙂