Monday, August 26, 2013

Stuffed Brinjal Fry

Stuffed Brinjal Fry

Ingredients (serves for 2)

Brinjal (purple) - 4
roasted peanuts - 1/4 cup (1 cup size = 150 ml)
grated coconut - 4 - 5 tsp
red chilli - 3
cumin seeds - 1/2 tsp
salt - as needed
oil - 6 - 8 tsp


  • Slit the brinjal lengthwise on 4 sides without breaking. (Don't cut it fully)
  • apply salt on the inner side of brinjal and keep it aside
  • grind roasted peanuts, grated coconut, red chilli and cumin seeds to a thick paste by adding very little water.
  • fill in the paste inside the brinjal
  • heat a vessel with oil and add the stuffed brinjal 
  • sprinkle some salt over it and cook covered for 10 - 15 mins 
  • turn the brinjal in between for cooking it evenly on all sides.
  • Switch off the flame when the brinjal becomes soft and cooked completely.
  • It goes well with more kuzhambu

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  • If you have excess paste, then add it directly in the oil after adding stuffed brinjals.
  • Add more red chilies if you want it more spicier.
  • If you don't have roasted peanuts then you can dry roast the regular peanuts till it become golden brown. Cool it down and grind it along with grated coconut, cumin seeds and red chilies.

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