Mom’s Stuffed Brinjal Curry and my first award

This is my family’s favorite brinjal curry loved by all. My mom used to make this a lot as this was a hit among us. I try to replicate the recipe the same way as my mom did, but I could not match upto the flavours of my Mom’s cooking at all, making me believe that it takes something more to create a good recipe than just the ingredients :-)

After several attempts, now I am really close. I recreated (well, almost) the magic which she used in her dishes. In this dish, the brinjal would be soft and juicy and while taking a bite into that, all the flavour and spices would just burst in your mouth.

This curry looks just like bagaira baingan, but that contains roasted peanuts and sesame seeds. Here I am not using peanuts and sesame seeds. This is a simple version of the recipe.

Ingredients:

1. Brinjals- 5-6nos
2. Grated coconut- 1cup
3. Onions- 2nos
4. Cumin seeds- ½ tbsp
5. Ginger and garlic paste- 3tbsp
6. Kashmiri chilli powder- 2tbsp
7. Coriander powder- 2tbsp
8. Turmeric powder- 1tsp
9. Tamarind Juice- Lemon sized ball
10. Oil- 1tbsp
11. Mustard seeds- 1tsp
12. Curry leaves- few
13. Salt- as required

Method:

1. Slit the brinjal from top to bottom, but do not cut the edges. Make 4 slits in each brinjal.
2. Roast the grated coconut slightly and grind it to a fine  paste.
3. Chop 2 onions and fry them in a little oil along with cumin seeds, till the onions turn golden brown in colour. Let it cool and grind this to a fine paste.
4. In a small pan, take the above onion paste, 2tbsp of ginger and garlic paste, 1tbsp of red chilli powder and little turmeric powder and mix well with required amount of water like a paste.
5. Stuff the brinjals with the above mixed paste and keep them aside.
6. Heat oil in a non-stick kadai and splutter mustard seeds. Add remaining sliced onions, curry leaves and stir till it becomes light brown in colour.
7. Into this, add the remaining ginger and garlic paste, salt and fry well. Add the stuffed brinjals and fry well till the brinjals becomes soft and tender (that means that the brinjals are cooked well).
8. Add the remaining red chilli powder, turmeric powder and coriander powder and saute for some time till everything blends well.
9. At this stage, add a cup of extracted tamarind juice and let it boil. Lower the flame and add the coconut paste and mix well. Cook covered in a slow heat for few minutes.
10. Can be served with poori, roti or any type of rice.

Award

I have got my first award from one of my blogger friend Harika of Harika’s Kitchen. I am really surprised and I thank her for passing me this wonderful award. I am passing this to my fellow bloggers

1. Nags of  http://www.cookingandme.com
2. Tina of http://kaipunyam.blogspot.com
3. Reshmi of http://funwidfud.blogspot.com
4. Pari of http://cooking-goodfood.blogspot.com
5. Alissa of http://www.constructivedeconstruction.com
6. Suhaina of http://www.mysingaporekitchen.blogspot.com
7. Jay of http://tastyappetite.blogspot.com
8. Sarah of http://www.vazhayila.com
9. Raji of http://www.rakskitchen.net
10. Nash of http://nashplateful.blogspot.com
11. Neenu of http://mywonderfulworldofcooking.blogspot.com
12. Ayeesha of http://tasteofpearlcity.blogspot.com
13. Ambreen of http://simplysweetnsavory.blogspot.com
14. Sharada of http://cookingkriya.blogspot.com
15. Rumana of http://rumanarawat.blogspot.com 

I am sorry to my fellow bloggers, each and every one deserve the award but I have to limit it to 15 bloggers only.

Rules:
1.Accept the award. Post it in your blog with the name of the blogger who has given u this award with a link to his/her blog.
2.Pass it on to 15 other blogger friends…. to keep the ball rolling.
3.Let the nominated blogger know about their award [leave a comment in their most recent post].