Stuffed Brinjal curry

Stuffed Brinjal/Eggplant, 'King of vegetables', is one of our favourite dishes.The stuffing can be prepared in many ways.As I like it a little sour and sweet, I have used Tamarind.Even the sesame seeds is optional.I use it for the flavour.This can be done with curry powder alone. The same masala can be used for gravy too. Prepare the masala as a paste, stuff it and use the rest for gravy. Also the left over masala can be used to prepare Bitter gourd/Pavakkai. Traditional recipe requires a ton of oil and time consuming.This one can be prepared in 20 minutes and also for calorie conscious people you can enjoy the same recipe with less oil.
Ingredients

Brinjal-1/2 kilo(approximately 20 small brinjals or 10 medium size ones)

For the masala

Red chillies-4-5

Dhania-1Tablespoon

Channa dhal-1 Tablespoon

Urad dhal-1Tablespoon

Curry leaves-few

Coconut-2 Tablespoons

Tamarind-Gooseberry size(optional)

Sesame seeds-1 teaspoon(optional)

Salt to taste

Roast all the masalas in little oil and make a powder and add salt at this stage.

Procedure

1.Wash the brinjals, remove the stem and make sure the vegetable is completely dried. You can either wipe it with a cloth or tissue paper.(To avoid colour changing you can just give add a little lemon juice)

2.Remove the stem and slit the brinjals vertically (like a plus sign).

3.Stuff the brinjals with the masala.

4.Microwave the above for 4 minutes.You can see the brinjals are tender and it's almost done.Also masalas will not spill if you microwave.

5.In a kadai add a Tablespoon of oil and slowly drop in the brinjals.Simmer and cook for 10 minutes.As it's already cooked, oil usage is very minimal and it won't take long to roast.

6. Serve it with hot rice.This can be used as side dish and can also be mixed with rice.