Stuffed Brinjal Curry / Yenna Kathrikai Curry

Recipe and Photo courtesy: Padmini, Srinivasan (my parents)

At one point of time, this was the vegetable I hated most. I would wonder how my sister and mom simply relished this veggie. Just looking at them enjoying this vegetable, I slowly developed a liking towards it. This post is dedicated to both of them and goes to Sanghi's FIL Brinjal event.

Ingredients:
1/2 kg small purple round brinjals (tiny Indian eggplants)
oil - 3-4 tbsp
salt to taste
mustard seeds -1 tsp
urad dal -1 tsp
masala for stuffing

To make the masala:
5 tsp dhaniya (coriander seeds)
3 tsp channa dal
2 tsp toor dal
1/4 tsp methi seeds
3 peppercorns
1/8 tsp jeera (cumin)
1 tsp urad dal
1 gooseberry sized tamarind
2 tsp oil
salt
hing-3 dashes
red chillies -4

Roast all the masala ingredients in oil till golden brown. Grind together to make a thick paste with little water.
Pick small dark purple brinjals and slit them across in quarters till the edge of the veggie. Don't cut them completely.
Take a spoonful of the stuffing and stuff each brinjal with generous masala
Transfer the stuffed brinjals to a microwave safe glass bowl.
Drizzle some oil on top and sprinkle little salt over it.
Microwave on high for 5-6 min till tender.
Once it is done, add some more oil in a kadai.
Splutter mustard and urad dal
When dals turns golden, transfer the precooked veggies to the hot oil
Close and roast till done
Serve with a lovely South Indian meal.