Monday, 5 March 2012

Granny's Puddi Sagle (brinjal masala dry)

Brinjal or Egg Plant, is rich in Vitamin A & B, Calcium, fibre, folic acid, sodium, vitamin C and potassium. It is also sometimes known as poor man's meat.
Brinjal however is not liked by many people, but try making this dry masala brinjals, which was made by my Granny, and trust me you will start liking brinjal rightaway.
This dish is a modified version of the so called "Ennegai" of North Karnataka.

Ingredients :
Brinjal small ones - 7-8
coconut grated- 1 or dessicated coconut 2 cups
Red chillies - 8
Coriander seeds - 2 tsp
Methi seeds - 1 tsp
Amchur/Dry Mango Powder - 1 tsp
Peanuts unsalted- 1 handful
Onion - 1
green chilli - 2
ginger - 1 inch
garlic - 5 flakes

For Seasoning :
Oil - 1 tsp
Mustard - 1 tsp
Curry leaves - 5 or 6 0
Asofoetida - 1 tsp

Method :
Wash and slit the brinjals as shown.
Apply little salt to the inner sides of the brinjal and keep aside.

Roast grated coconut, red chillies, coriander seeds, methi seeds, Amchur and Peanuts.
Dry grind all these roasted ingredients along with 1 tsp salt but without adding any water.
When the grinding is almost done, add the onion, green chilli, ginger and garlic and grind on low speed for a few secs.
Do not add any water during grinding.
The masala is ready.
Now stuff the brinjals as shown and let it rest for abt 30 mins.
Steam the brinjals in a cooker for abt 2 mins.

Take a pan preferably non stick, put oil, add mustard, curry leaves and asofoetida.
When they splutter, add the steamed stuffed brinjals and mix well. Add any remaining masala to the pan.
Do not add any water.
Incase the brinjals are burning (may happen if normal pan is used instead of non stick) then add a few drops of oil.
Serve with rice and rasam/dal.
Also goes well with chapatis.

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