May 27th, 2008

Cooking

Stuffed Brinjal Curry - Very Spicy!

Hmm..this recipe was invented by my dad in his bachelor days and had taught my mom after they got married approx 3 decades ago since it was his favorite. My mom modified it a bit as dad's method was more crude, you know...cave-man like...just cook it on hot fire and eat it semi-raw!.. :). We have been making this in our home for so many years and has become a part of party dinners or lunches too. It has become so famous in our circle that the catering company that we frequent had taken the recipe from us and made his version out of it. And this is how it looks:


Well, now for the actual recipe process.This curry is made with long brinjals. I am writing this recipe for 2 long brinjals.

Ingerdients:

2 Long Brinjals

15 Cloves of Garlic
Red Chilli Powder (2 to 3 Tsps or as much spicy as you want)
Salt
Oil for Deep Frying Brinjals


For Tadka:

1/2 tsp Mustard Seeds
1/2 tsp Urad Daal (Black Lentils)
1/2 tsp Jeera Seeds (Cumin Seeds)
3 Red Chillies cut into small pieces
Pinch of Hing (Asafoetida)


Procedure:


1) Cut the Brinjals into 3 inch pieces. Deep fry them in oil (Use Olive Oil for deep frying to reduce the added cholestrol). Keep them aside once fried well after removing from the oil.
2) Cut the Garlic Cloves into small pieces. Grind the Garlic Pieces, Red Chilli Powder and Salt to a fine paste.
3) Stuff the fried Brinjals with the grounded paste.
4) Now in a skillet, put a little oil. Add all the items listed for Tadka above. After frying little, add the stuffed Brinjal pieces. Move them gently in the skillet once (do not over move them, else they will open up and become crushed).
5) Close the lid and keep it on very low flame for 15 mins. Curry will be done.
6) Serve hot with Rice.
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