Stuffed Brinjal Curry

Ingredients

• 10 Small Baby Brinjals (Kathirikai)
• 4 tbsp MVS Foods Curry Podi
• 3 tbsp Gingelly Oil
• 1 tsp Mustard Seeds
• 2 Sprigs Curry Leaves
• ¼ tsp Asafoetida (Hing)
• ¼ tsp Turmeric Powder
• 1 tsp Jaggery (Optional)
• 3 tbsp Water
• Salt to Taste
• Fresh Coriander Leaves (Chopped)

Preparation

1. Prepare the Brinjals

   Wash the baby brinjals thoroughly and pat them dry. Keeping the stem intact, make a deep cross-shaped slit from the bottom without cutting them into separate pieces.

2. Prepare the Stuffing

   Mix MVS Foods Curry Podi with a little gingelly oil to form a thick paste. Carefully stuff the prepared masala into each slit brinjal until well filled.

3. Prepare the Tempering

   Heat gingelly oil in a cast iron kadai. Add mustard seeds and allow them to splutter. Add curry leaves and asafoetida, then sauté for a few seconds until aromatic.

4. Cook the Stuffed Brinjals

   Arrange the stuffed brinjals gently in the kadai. Sprinkle turmeric powder, salt, and 3 tablespoons of water. Cover with a lid and cook over low flame for 15–20 minutes, turning the brinjals carefully every few minutes.

5. Slow Roast to Perfection

   Remove the lid and continue cooking on low heat until the brinjals become soft and the masala thickens. Allow the gingelly oil to separate slightly around the edges. Add a small pinch of jaggery if desired to balance the flavours.

6. Serve & Enjoy

   Garnish with freshly chopped coriander leaves and serve hot with steamed rice, sambar rice, rasam rice, curd rice, or chapati for a traditional South Indian meal.