is my most favourite Gujarati Curry.The stuffing varies so much that if
you go on changing the stuffings, the Curry tastes Divine and different
every time you change it and taste it.
250 gms. Baby Brinjals
350 gms. Medium sized potatoes
25 gms. Peanut coarse
25 gms. Kadalai Maavu (Besan)
2 spoons of Dhania Powder
of Garam Masala
2 spoons of cut Kothumalli
2 nicely cut Chillies
of Garlic paste
1 spoon of Ginger paste
1/2 spoon of Red chilli powder
spoon of Turmeric powder
Salt one and half times to your taste
for making stuffing
Gingely seeds for Garnishing
a cross cut on Brinjals and set aside. Make one and half inch pieces of
Potatoes or better use same sized whole potatoes .Make a deep single cut
where you can stuff properly. Set aside.
Now prepare the stuffing. Take Groundnuts without red skin and coarsely
powder it. Mix Kadalai Maavu (Besan) red chilli powder, Turmeric powder,
salt, ginger - garlic pastes, Kothumalli, finely chopped chillies, Dhania
powder along with Ground nut powder and Garam Masala in a big katora, add
about two spoons to three spoons of Cooking oil to make the working dough
of the stuffing. The consistency of the stuffing should be like thick
You must remember to add more salt as the salt is to permeate in the
Brinjals and Potatoes.
METHOD OF PREPARATION
Stuff the potatoes and Brinjals with the stuffing Masala. Take about two
ladles of oil in a non stick pan and add Mustard seeds and Gingly seeds
for Tempering (Some people Temper with Gingly seeds after the Vegetables
are fully cooked. I prefer the same way) When the Mustard seeds start
crackling, slowly place stuffed potatoes first and then Brinjals in the
pan. Cover the pan with a lid .I would suggest you to cover with a Thattu
which is semi filled with water. This would ensure the water released from
vegetables falling back in the pan and facilitate better cooking. It will
take about twenty to thirty minutes on a low flame to cook this curry.
Take care to turn the vegetables slowly every five minutes. This will
ensure proper all round cooking.
Now you can Garnish with Gingly seeds crackled in a little oil. Decorate
with finely chopped Kothumalli. This Curry is Dry. But some people in
Gujarat do use a gravy of Besan with
spices and Potatoes (Mashed) The stuffed vegetables are placed in the
gravy and served.
This dish tastes Heavenly with Phulkas and Roties. Surprisingly this goes
great with Rice also.
Instead of using Ginger Garlic, only Asafoetida (perangayam) is used ,
Peanut powder is avoided. The rest of the ingredients remain the
And Don't forget to post your feedback !!!