Stuffed brinjal recipe - Stuffed eggplant recipe - Side dish recipe

I wanted to do post this for a very long time. Every time I have done this before I was unable to click as it always started to rain (actually since eggplant is not my kids and hubby favourite I seldom do it) Last week I got my new helper and she came from Trichy. My mum almost passed all vegetables from her garden. So sweet of her. So I had this nice fresh brinjal / eggplant. Since these days are very hot I was little hopeful that I would qwsxbe able to do final click on this. Yes finally I managed to do it.

Brinjal / eggplant - 7 small size ( had mix of violet and green)
Salt to taste
Onion - 1 (chipped finely)
Curry leaves - 10
Mustard seeds - 1/2 teaspoon
Urad dhal - 1 teaspoon
coriander leaves - 1 tablespoon
Oil - 2 teaspoon (gingerly oil)

For Masala:

Red chillies - 5-7 (adjust to spice level)
Roasted gram dhal - 2 tablespoon
Tomatoes - 2 (chopped)
Onion - 1 (chopped)
Roasted peanuts - 1 tablespoon
Cumin seeds - 1 teaspoon
Garlic - 3
Coconut - 1 tablespoon
Oil  - 1 teaspoon


Wash and slit the brinjal / eggplant and leave it in water till you need it. Keep the stem. Dry roast Chillies and coriander seeds. Heat oil add chopped onion and fry till transparent add tomatoes and fry till mushy. switch it off and let it cool down. 
Add rest of the ingredients under for masala and grind to little coarse paste
Now take each brinjal and stuff the masala. 
Heat oil and add mustard seeds let it pop. Add urad dhal, curry leaves fry till brown color. Add onion and fry till transparent. Add stuffed brinjal and fry for 2 -3 mins. 
Add rest of the masala and little water. Close it with lid till eggplants are cooked. Add coriander leaves and switch it off
Serve hot