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Stuffed Brinjal In Yogurt Curry

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Stuffed Brinjal In Yogurt Curry Recipe, Baingan Ringna Sabji, How To Make Stuffed Brinjal In Yogurt Curry Recipe

Basically, this is a south Indian preparation done in the Godavari districts of Andhra Pradesh. Tender brinjals are stuffed with rich roasted spices like fenugreek seeds, red chilies, peanuts, coriander seeds, chana dal, urad dal, cumin seeds, sesame seeds and garlic. After the stuffing, they are roasted and mixed in tempered curd gravy. Masala baingan with curd combination eaten with rice

Stuff brinjal yogurt curry is extremely simple to make and tastes scrumptious. Even those who don't like brinjals will like this stuffed curry. Stuffed brinjal curry with spices which makes it delicious and spectacular. This has been around my eyes always whenever I see the full brinjals, packed with the masalas, cooked until shiny.

Curry is a superb and extremely flavorful curry made of baby brinjals. There are several methods for mak... Read More..

About Recipe

Vankaya Sannvankaya koora, Kathirikai Kuzhambu, Begun torkari

How to make Stuffed Brinjal in Yogurt Curry

(7 ratings)
11 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Stuffed Brinjal in Yogurt Curry
Author : Vahchef
Main Ingredient : Brinjal Eggplant
Servings : 4 persons
Published date : February 04, 2019


Ingredients used in Stuffed Brinjal in Yogurt Curry
• Eggplants/ brinjal - 500 grams.
• Yogurt(beaten) - 500 grams.
• Oil - 6 teaspoons.
• Whole red chilies - 6-7 numbers.
• Peanuts - 1 tablespoon.
• Coriander seeds - 1 tea spoon.
• Chana dal - 1 tablespoon.
• Urad dal - 1 tea spoon.
• Fenugreek seeds - 1/4 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Sesame seeds - 1 tea spoon.
• Garlic - 10 cloves.
• Salt - to taste.
• Lime juice - 1 tea spoon.
• Mustard seeds - 1/2 tea spoon.
• Curry leaves - 2 springs.
• Onion(slices) - 1 cup.
• Turmeric powder - 1/4 tea spoon.
• Green chilies(chopped) - 4 numbers.
• Coriander leaves(chopped) - 1 tablespoon.
Method:
  • In a pan, dry roast some red chilies, peanuts, coriander seeds and chana dal. Roast this on a low to medium flame until the ingredients are nicely colored and to get a nice aroma.
  • Add urad dal, fenugreek seeds, cumin seeds, sesame seeds and few garlic cloves. Dry roast these ingredients too until they are all evenly colored.
  • Transfer these ingredients to a plate, cool and blend to make a fine powder. Shift the powder in a plate. Add salt, water, and very little, mix and make to form a dough.
  • Take small sized eggplants with the stalk, cut them half into four quarters and stuff little masala dough and press the brinjal. Stuff all the eggplants in the same way and keep aside.
  • Arrange the eggplants on a hot pan, drizzle oil over and cook it over a low flame. Cover the pan with a lid and allow cooking for few minutes. Later turn them carefully on the other side and cook again for few minutes.
  • For the curd tempering, take oil in a pan and when it gets hot, add mustard seeds, when they splutter, add 2-3 springs curry leaves and sliced onions.
  • Add a little salt, turmeric powder, and green chilies. Fry the onions until they are slightly browned.
  • Add coriander leaves, mix and switch off the flame.
  • Add salt to the beaten yogurt, mix well and pour it into the tempering.

Serve with rice.






Cooking with images Vange Rassa , Brinjal Eggplant rasdar, Badanekai Gulla saaru





Articles


Stuff brinjal yogurt curry is extremely simple to make and tastes scrumptious. Even those who don't like brinjals will like this stuffed curry. Stuffed brinjal curry with spices which makes it delicious and spectacular. This has been around my eyes always whenever I see the full brinjals, packed with the masalas, cooked until shiny.

Curry is a superb and extremely flavorful curry made of baby brinjals. There are several methods for making a brinjal curry. There are several methods for making a brinjal curry. Usually brinjals are filled inside of a spicy mix made out of peanuts, sesame seeds and dry coconut mixed and cooked in tamarind sauce named Gutti Vankaya koora however the difference in making the brinjal curry is using of just fresh grated coconut in the gravy together with tamarind juice and tomato-onion spiced gravy. Including a bit coconut milk in the end gives enough taste and thickness to Brinjal Curry.

Brinjal Curry is an easy and yummy food that you can make for your lunch or special occasions.  It is a traditional Tamil Nadu kuzhambu recipe and it is a little bit overwhelming for lazy people. Brinjal Curry is an extremely tasty dish within the veggie delicacies which goes nicely with roti, chappati and just about all rice dishes. Brinjal or eggplant includes a meaty firm texture and mixes perfectly with the gravy

Brinjal or Baigan can also be commonly known as eggplant, aubergine. Brinjal, is definitely a quickly harvested plant of the family Solanaceae. Its fruit has lots of nutrition and generally eaten like a veggie. The fruit along with other portions of the plant are used in traditional medicinal practises. It's indigenous to Nepal, India, Bangladesh, Pakistan and Sri Lanka.

The veggie is fleshy and it has meaty consistency. The veggie is capable of absorbing considerable amounts of cooking fats and sauces, permitting loaded meals, however the salting procedure will decrease the quantity of oil soaked up. The veggie flesh is smooth; as associated with the tomato, the various seeds are soft and edible together with all of those other fruit. The skinny skin can also be edible, so peeling isn't required.

Brinjal is another remarkable veggie that's flexible and mixes perfectly along with other vegetables, non-veg foods and spices. Choose only those eggplants (brinjal) which have smooth and glossy skin. The color, no matter what you buy, should be very vibrant. An eggplant that's discolored or has scars and bruises isn't a good option. It shows that the flesh inside the eggplant is damaged or perhaps rotting.

The curry leaves are greatly regarded as tempering in southern and west-coast Indian food preparation, and Sri Lankan cooking specifically in curries, normally fried together with the chopped onion within the initial phase of the preparation. They're also utilized to make thoran, vada, rasam and kadhi. Within their fresh type, they've got a small shelf-life and don't preserve properly in the fridge. They're also accessible dried, although the fragrance is basically poor. Leaves may also be harvested from home-raised plants since it is also pretty simply harvested in warmer places around the globe, or perhaps in containers in which the weather conditions are not supportive outdoors.

Benefits:

Brinjal is extremely healthy as well as occasionally referred to as poor man’s meat. It's a really low price veggie. Brinjal can be utilized in lots of varieties of preparing food like barbecuing, roasting, grilling or frying. It's loaded in Vitamin A & B and low in calorie. Because of its low-calorie material it's appropriate for those being affected by high blood pressure, diabetes and obesity.

Kadi patta or curry leaves is actually a staple in Indian recipes. This leaf provides a unique flavor to each food. But there's much more to the modest curry leaf just flavor. Full of carbs, fiber, calcium, phosphorous,



 

Comments & Reviews

 

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Yashu Mishra Posted on Mon Oct 13 2014

hum hum hummmm:)?

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Janani Hari Posted on Mon Oct 13 2014

Yum yum yummy?????

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Soumya S Posted on Mon Oct 20 2014

So much oilin it can make this simple dish so fatty..?

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sophia@1 Posted on Sun Oct 26 2014

Yummy!?

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Raj Mohan Posted on Sun Oct 26 2014

?

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Gangadhar Rao Posted on Tue Nov 04 2014

Vah re wah... I'm gonna try this today.. Thank you very much for the recipe.. I love eggplants fry... ?????

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Sartaj Hussain Posted on Thu Nov 27 2014

Sir I hav been watching n cooking ur recipes from last 4 yrs...aftr my marriage ur recipes hav helped me a lot..the knowledge u used to share n d chatpati baate of urs r missing in ur words...plz dont leave them..we like u more for ur acchi acchi baa

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Valli Marimuthu Posted on Fri Dec 26 2014

yummy....?

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Jayasudha Chidambaram Posted on Sun Feb 08 2015

Yummy one....I tried making this in the party.... it was a huge hit.?

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mail from Lavanya Posted on Wed Jul 01 2015

When we boil the curd, it is curdle right?? but you did not face that why???

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Jaan Ki Bachi Posted on Fri Jul 08 2016

how you are cooking very fast??

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