Stuffed Brinjal/Eggplant

Research shows that eggplant can have anti-aging effect, help relieve constipation and lower cholesterol. Brinjal also contains good amounts of fiber and potassium. There are varieties of eggplants - purple, green, long, round, fat and different dishes can be prepared with each one.

This recipe is quite dry in texture and makes a great accompaniment with rasam/sambar with rice. The filling/stuffing can be coconut, garam masala spices, onions or anything you like but this heritage recipe, passed on from my ammamma to my amma and chithis uses lentils like channa dal and urad dal with coriander seeds, red chillies and curry leaves - very south indian, isn't it?

Ingredients -

Baby brinjals - 15 nos
Oil - 3 tbsp
Mustard seeds - 1 tsp

For the stuffing:

Coriander seeds/Dhania - 2 tbsp
Channa dal (kadala paruppu) - 2 tbsp
Red chillies dry - 4 nos.
Urad dal (ulundu) - 2 tbsp
Curry leaves - 2 sprigs

Turmeric powder/Haldi - 1/4 tsp
Salt - to taste
Tamarind (as such) - volume of a small ball of diameter 1"


Method:

1. Prepare the filling by frying all ingredients together without oil, let cool for a while and blend into a sticky powder. We add salt to this itself because we don't have any gravy to add salt to, later.
2. Wash the baby brinjals clean and dry them with a clean cloth.
3. Take a brinjal, cut off the stem and carefully make a slit (so as to not cut them into 2 halves!) height-wise.
4. Fill in the stuffing using a spoon.
5. Carefully make another slit at 90 degrees. Since you've filled it already, hold the brinjal together and ensure the filling doesn't get wasted.
6. Fill in again, using a spoon. 
7. Repeat the same steps 3- 6 for all brinjals.
8. Now, arrange the stuffed brinjals in a microwave-safe plate. Sprinkle a little oil over them. 
9. Microwave for 2 minutes. Turn them over, carefully, then microwave for 2 more minutes. This is to marinate the brinjals. 
10. Take a wide kadai, heat 2-3 tbsp of oil and splutter mustard seeds. Add some fresh curry leaves.
11. Now is the big step - place the marinated brinjals, one-by-one, in the kadai. Cover for 30 minutes. Turn the heat level to Low.
12. Always be cautious that the brinjals don't break. We want to see whole brinjals cooked along with the stuffing :) 
13. After half an hour, turn them one-by-one and cook without the lid or just partly covered. Increase the flame to Medium setting. This might take another 15 minutes.
14. Use a non-stick kadai, preferably a wide one, for best results.
15. Turn off when you know they are well done. The brinjals should not be too crisp. Garnish with cilantro/coriander leaves! Serve with hot n spicy rasam, like I did :)