Stuffed Eggplant Curry(With Coconut , Peanuts & Spices)

Know what you Eat - An eggplant, which is commonly referred to as a brinjal or an aubergine is a native to India. Eggplant's ample bioflavonoids may be beneficial in preventing strokes and hemorrhages. The fruit contains the phytochemical monoterpene, an antioxidant helpful in preventing heart disease and cancer. Eggplant may also prevent the oxidation of cells that leads to cancer growth. Eggplant is rich in dietary fiber and also contain Vitamin A, Vitamin C, Calcium, Magnesium, Potassium, and phosphorous. To boost the nutritional benefits, pair eggplant with other vegetables such as tomatoes, onions, and peppers. Peanuts are not true nuts but a member of a family of legumes related to peas, lentils, chickpeas and other beans. Peanuts are a very good source of monounsaturated fats, the type of fat that is emphasized in the heart-healthy diet.

My Mom makes this eggplant stuffed curry very frequently. But to make them you need to have little smaller sized eggplants and tender ones. She uses channa dal for the stuffing and when i was making this i ran out of them and was in no mood to drive for 5 miles to get this single grocery. So i substituted with peanuts and it tasted awesome.

Ingredients

Small sized eggplants - Around 20
Onion - 1 big
Grated Coconut - 1 cup
Coriander seeds - 3/4 cup
Peanuts - 3/4 cup
Red chillies - 6 to 8 or to your taste
Fennel seeds - 1 tsp
Cinnamon stick - 1
Oil - 3 tbsp
Cumin seeds - 1 tsp
Tamarind - Gooseberry sized ball
Water
Salt to taste

Method

1) Heat 1 tsp of oil add cinnamon sticks, fennel seeds, coriander seeds, peanuts, red chillies. Roast till you get a nice aroma from all the spices and all of the ingredients are slightly brown. Now add the grated coconut to the other spices and roast till it is slightly brown. Set this aside.
2) Heat 1 tsp of oil, add the chopped onion pieces and saute till the onions are translucent.
3) Soak the tamarind in little bit of warm water and set it aside.
4) Now wash and dry the eggplants. Slit them from the top till 3/4 of the length and on the bottom in the opposite direction once again slit till 3/4 of the length. Make sure not to slit the eggplant into two.
5) Grind all the roasted spices in step 1, 2, 3 into a coarse mixture along with salt to taste and keep this aside.
6) The eggplants you get here are not fresh and tender, if they are tender just stuff the spices in the eggplant. Heat 1 tbsp of oil add cumin seeds, once they stop spluttering add the stuffed eggplant and little bit of salt and cover and cook. Once the eggplant is cooked, add the remaining stuffing and mix thoroughly and switch off the stove. Serve the eggplant curry with rice or bread of your choice. If you don't get tender ones go to step 7.
7) Heat 1 tbsp of oil add the split eggplants and little bit of salt and saute till they are slightly tender and not completely cooked. Now remove from heat and let this cool.
8) Take the eggplant one by one and stuff the spices on both the ends and repeat till all the eggplants are stuffed.
9) Now heat the remaining oil, add the cumin seeds. Once they stop spluttering add the stuffed eggplants and the remaining stuffing and little bit of water. Cover and cook and once the eggplants are well cooked, increase the heat, remove the cover and let the water dry up. You will get a dry curry with stuffed eggplant and spices.
10) Serve it with rice or bread of your choice.

Event Participation

1) This dish goes to JFI-Peanuts guest hosted by Pavani of Cook's Hideout, event started by Indira.

2) This goes to Sanghi's FIL-Brinjal

3) This dish goes to MLLA-13th helping guest hosted by Sunshinemom, event started by Susan.

4) This dish goes to PJ's Lets Go Nuts- Coconut event.

Read more »

EggPlant Gothsu (Side dish for Pongal,Idly etc)

Good to Know - An eggplant, which is commonly referred to as a brinjal or an aubergine is a fruit that is native to India. The fruit, which contains small, edible seeds, is generally used as a vegetable in cooking. Eggplants have low calorie content and are good sources of vitamin C, potassium and calcium.

Gothsu is a South Indian side dish cooked with vegetables, tamarind, spice and some times with the addition of cooked bean/lentil.

Cooking Time: 20 min

Preparation Time: 10 min

Serves – 4



Ingredients



Egg Plant (small) - 4 to 5

Ginger - 1 inch piece

Onion (medium) - 1

Curry leaves - few

Green chilly - 2 to 3 or to taste

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Urad Dhal - 1/2 tsp

Channa dhal - 1/2 tsp

Asafoetida - small piece

Tamarind - goose berry size ball.

Turmeric powder - 1 tsp

Rice Flour - 1 1/2 tsp

Salt to taste.



Garnishing



Chopped Cilantro – 2 tablespoons





This is normally made by roasting the egg plant and peeling the skin and using the pulp inside. The eggplant I had was too small to roast and I didn’t have the time to bake it and peel and take the pulp out.



Method



1) Soak Tamarind in water.

2) Heat Oil and add mustard seeds, once they splutter well add urad dhal, channa dhal, and asafoetida.

3) Once the dhal brown a little add green chilly, chopped ginger, onion pieces and curry leaves.

3) Cut the egg plant into small pieces and add it to the above.

4) Now add turmeric powder and salt and cover it for a while till the egg plant gets cooked.

5) Once it is cooked squeeze out the tamarind pulp from the soaked tamarind using water and add it to the egg plant mixture.

6) This should be in-between consistency of rasam and sambhar, so add water accordingly.

7) Once the tamarind water boils well and the raw smell is gone, mix the rice flour in little bit of water and add the paste to this mixture.

8) Simmer for a minute or two till the gravy thickens and is not very watery and switch of and garnish serve with Pongal or Idli.

This dish is our contribution to RCI-Pondicherry Cuisine, hosted by Lavi as an entry from Tamil Nadu. RCI was originally started by Lakshmi.

Read more »