Stuffed Brinjal Fry

Ingredients:
Brinjals - 6
Small onions - ½ cup
Garlic - 2 cloves
Ginger - 1 inch
Tomatoes - 1 (big)
Fennel seeds - ¼ tsp.
Cardamom - 1
Cinnamon - 1 inch
Cloves - 2
Sesame seeds - 2 tsp.
Salt
Oil
Chili powder - 2 tsp.
Coriander powder - 1 tsp.
Curry leaves - few

Method:
Dry roast the sesame seeds and keep aside.
In a blender or food processor add the small onion, garlic, ginger, quartered tomatoes, fennel seeds, cardamom, cinnamon, cloves, salt, roasted sesame seeds and blend them into a paste (without water).
Make four incisions perpendicular (X) from the base of each brinjal and the stem end should be intact.
Stuff each brinjal with required ground paste without breaking the brinjal.
Heat the oil in a non-stick kadai and add the brinjals one by one.
Stir for 2 minutes gently.
Now add the remaining ground paste and start to fry in low medium flame.
Cover with a lid and stir intermittently.
When the brinjals are cooked add the curry leaves and mix.
Remove from heat and serve with rice.
Variation:  First saute the ground paste till the raw smell fades. Then stuff them in the brinjal and add the remaining  at the final stage. Make sure there is no raw smell.

Sent off to Priya's "Cooking with Sesame Seeds" event.

Posted in: Brinjal, Veg