Stuffed Brinjals/ Bharli Vangi

Ingredients:

• 5-6 medium sized Brinjals / Eggplant
• 2 medium sized Onions – finely chopped
• 1 tbsp powdered Jaggery (Indian Sweetener just like sugar - Available in Indian store)
• Fresh Coriander Leaves – finely chopped
• ½ cup Water
• Oil
• Salt to taste

>For Grinding:

• ½ cup dry shredded Coconut 
• ¼ cup roasted Sesame seeds /Til seeds 

>For Masala Powders:

• ½ cup Peanut powder
• 1 tsp Turmeric/Haldi Powder
• 2 tsp Red Chili powder
• 1 tsp Coriander seed powder/Dhania powder
• 1 tsp Cumin powder/Jeera powder
• 2 tbsp Garam Masala powder (many grounded Indian spices- available in Indian Store)

>For Seasoning:

• 1 tsp Mustard seeds

Time Required: 30 mins

Method:

Step01. Wash the eggplant/ brinjals, remove the stem and slit vertically keeping the base intact. Brinjals begin to oxidize just minutes after slicing, so keep them in water.

Step 02. Now prepare the stuffing masala. Grind together shredded coconut and roasted sesame/til seeds. Mix together with finely chopped onions, (coconut + sesame paste) and all powders (peanut, coriander seeds powder, cumin seed powder,  red chili and garam masala powder). Also put finely chopped  fresh coriander leaves. Mix well. Now stuff the brinjals with this masala.

Step 03. Heat oil in a pan (the pan should be large and broad and this recipe requires oil in large quantity. Add mustard seeds, allow to splutter and then add haldi/turmeric. Now place the brinjals carefully in the oil. If any masala is left you can add that as well.

Step04. After some time, when the brinjals are fried add water, powdered jaggery and salt.

Step05. Now cover the pan with a plate with water in it. This makes the brinjals soft and the gravy doesn't stick to the pan. Cook for about 20-25 mins. Keep stirring in between to check if the brainjals are cooked completely.

Serving: Serve hot with Rotis.

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kathirikai Puli Kuzhambhu / Eggplant Curry

There are different versions of brinjal curry recipe. This one is very easy to prepare yet amazing taste of tangy and spiciness in the curry.  Here I have used the bigger brinjal so cuted in to 4 pieces. If you are using  small brinjals then, slit it in between making 2 cuts diagonally and vertically like plus sign keeping the whole brinjal intact. Shared both recipes here simple and fresh gravy method. 

Ingredients:

• Kathrikkai/Brinjal/Eggplant (Medium) - 2 to 3 nos.
• Tamarind /Imli Juice - 1 cup
• Turmeric Powder - 1 tsp
• Curry Leaves - Few
• Hing/Asafoetida- 1/4 tsp
• Oil - 1 tbsp
• Water - to cook
• Jaggary - Small piece (Indian Sweetener made from sugar cane juice - available in Indian store)
• Salt as per taste

For Grinding

• Coriander Seeds/ Dhaniya - 2 tbsp
• Fenugreek Seeds/Methi seeds - 1 tsp
• Garlic flakes - 3 nos.
• Red Chili (Whole) - 2 nos.
• Onion - 1 no.
• Tomato - 1 no.
• Coconut grated - 1/4 cup

Time Required: 20 minutes

Method:

Step 01)  Heat a pan in range with few drops of oil and add coriander seeds, fenugreek seeds, chopped garlic add  red chilies and fry them for 2 to 3 mins. then add the chopped onion and tomato saute it till onion turns to pink and then add grated coconut and fry for 2 more minutes. Transfer it to plate and cool them and grind into fine paste.

Step 02) In the same pan add some oil, chopped brinjal and fry them slightly then add tamarind juice, salt, turmeric powder, jaggary, hing, curry leaves and cook them till brinjal becomes tender then add the grind masala paste and cook again for 3 to 4 minutes.

Yummy tangy, spicy Kathrikai Puli Kuzhambhu/ Puli Kolambu, brinjal/eggplant curry is ready to serve with steam rice.

Note: 
01)  Soak the tamarind (big gooseberry size) in warm water for 15 minutes. Add then squeeze the tamarind nicely to get the juice
2 )  Slice the eggplant in to 4 pieces and drop it in cool water this helps to maintain the original color of the eggplant

Easy Method: Instead of preparing fresh masala you can use the readily available sambar powder and grind with grated coconut without using the water to get rough texture of curry. If you need smooth texture add water while grinding. To make it more simpler, skip the onion and tomato yet, it tastes good too:)

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