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Masala Stuffed Baby Eggplants

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Stuffed Brinjal-11 

 

This is purely vegan! 🙂

I typed this recipe long back and it was in my drafts for a long time. I thought of posting this today finally. Its been a week that I posted some recipe properly. I am crazy week somehow . Went to visit my Mom and sis 🙂 New work place! House work.. and so on! 🙂 Busy..but Good busy!

Stuffed Brinjal-3-2

Baby eggplants 🙂 I love them and I mainly love this recipe of mine. I heard about this recipe from one of my friend and tried it. It came so well that i remember this recipe very well without having to look each time. This recipe is purely vegan and vegetarian. It goes well with plain rice, rasam, sambhar or kuzhambu.

 

 

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Stuffed Brinjal
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • To Roast & Grind:
  • Red chilli dry – 4
  • Channa dal - 1 tbsp
  • Urad Dal – 2 tbsp
  • Fennel seeds – 1 tsp
  • Coriander seeds – 1 tbsp
  • Jeera – 1 tbsp
  • Pepper - 2 tsp
  • Tamarind – pinch
  • Garlic cloves – 5

  • Baby eggplant – 10
  • Mustard seeds - 1 tsp
  • Urad dal - 1tsp
  • Jeera - 1 tsp
  • Curry leaves – 1 spring
  • Hing – pinch
  • Turmeric powder – 1 tsp
  • Green Chilli - 2, slit
  • Salt- 1 tbsp
Instructions
  1. Dry roast the ingredients under "to saute and grind" and grind to a smooth paste adding little water. Add turmeric powder and salt to it. Mix well and Set aside.
  2. Wash and slit the brinjals on top of it without removing the stalk. cut till half the way.
  3. Stuff the ground masala in the slit brinjal as much as possible.
  4. In a kadai, add little oil, add mustard seeds,urad dal, curry leaves, slit chillies . Now add the stuffed brinjal and saute for a minute. Keep the flame medium. Make sure the brinjal is well covered with oil. simmer the flame and cover the kadai. keep turning for each 3 minutes and when all sides are roasted, switch off. It usually takes 20 minutes.
  5. Sprinkle the left over ground masala if any is left over.
  6. Garnish with coriander leaves.
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Stuffed Brinjal-2-2

Beetroot Poriyal / Beetroot Stir Fry

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BeetrootPoriyal-2-2Steamed Beetroot is seasoned with mustard seeds, urad dal and curry leaves and finally garnished with fresh coconut in this classic south Indian stir fry. This is an easy and south Indian vegan beetroot stir fry. This post is a comfort food from my home. You can make this in few minutes.

This red color vegetable is linked up with lot of health benefits like better stamina, improved blood flow and lower blood pressure. The beetroot has a sweet taste and is earthy and tender to eat. 
Poriyal is a preparation where the chopped or grated vegetables are sautéed in spices and topped with grated coconut sometimes. You can make poriyal with almost all veggies like beans, carrot,cabbage,beetroot,okra,potato, broccoli and so on. These can be served with sambar or rasam or kuzhmabu. They can even served as side dish to chapatis.
I have made some poriyal / stirfry before and they are carrot poriyal, potato fry, beans stir fry, bitter gourd stir fry.
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Beetroot Poriyal / Beetroot Stir Fry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mustard seeds – ½ tsp.
  • Urad dal – 1 tsp
  • Asafetida – ¼ tsp
  • Red chilli - 1 broken
  • Onions – 1 small / ½ cup, chopped
  • Green chilli – 1, chopped
  • Curry leaves – 1 spring
  • Beetroot - 3 medium sized, finely chopped
  • Turmeric powder – ¼ tsp
  • Sambhar powder – ½ tbsp
  • Salt – to taste
  • Fresh coconut – 1 tbsp
  • Coriander – 1tbsp, chopped
  • Oil - ½ tbsp
  • Coconut oil – 1 tsp
Instructions
  1. Heat oil in a pan, add mustard seeds, urad dal, red chilli and let it splutter. Add curry leaves and fry for a min. Now add chopped onions and green chillies and salt and sauté well till onions gets slightly browned.
  2. Now add the chopped beetroot, sauté for a minute. Add the turmeric powder and sambhar powder. Mix it well. Add water till it is almost covered. Close the lid and let it turn soft and raw smell leaves.
  3. Once all the water gets evaporated, add dry coconut and chopped coriander and give a quick stir fry. Finish off by adding 1 tsp of coconut oil and switch off.
Notes
1. You can mix few more veggies like carrot to the same recipe and use it.
2. You can substitute this with any veggie you fancy and make this same stir-fry.
3. You can use 1 tsp of coconut oil to garnish. It gives extra flavor.
4. You can use frozen veggies also, then you have to just 1 tbsp of water, add the coconut and switch off.
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 BeetrootPoriyalstirfry

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