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Stuffed Eggplant Curry

Ingredients

1. Take nearly 6-8 brinjals.
2. Take 3 Green Chillies, 1/2 teaspoon Jeera, a very small piece of Adrak (ginger) and 3/4ths of a bunch of Coriander Leaves.

Method

1. Grind the ingredients in the content number(2), adding little water so that it becomes a paste. Do not make it too much watery.
2. Now take a frying pan and put some oil in that.
3. One can either cut the brinjal if it is too large or if they are small in size, then take a knife and cut it vertically and horizontally to half an extent and stuff the paste in the brinjals and put them in the frying pan.
4. Add salt and a little turmeric powder and fry them in high for 5-6 minutes and then reduce the flame and put a lid on the pan and keep mixing in between and check for the brinjals to turn soft. If there is no lid to the pan, then put a plate of the same size with some water on it.
5. In about 10-15 min, the stuffed brinjal should be ready to serve.

There is another curry which is with brinjals and goes in the same pattern.

Ingredients

1. Take 8 brinjals.
2. 1 spoon Chana Dal, 1/2 spoon Urad Dal, 1/4th spoon Jeera, 1/4th spoon Fenugreek seeds, 1/2 spoon Dhaniya seeds, 2 Red Chillies.

Method

1. Fry all these except brinjal in 1/4th spoon of oil and take little tamarind (approx 3 grams) separately and grind all these to a powder.
2. Now cut the brinjals, each into 4 parts and then put them in the frying pan with some oil in it.
3. Add little salt and turmeric powder and fry for five min in high flame and then reduce the flame and put a lid on the pan and let the brinjals soften down.
4. Once they have become soft, add the powder, take out the lead and fry them for 4-5 min and that's it . There is another variety of eggplant curry ready.