Stuffed Brinjal in Peanut Coconut Curry

Stuffed Brinjal in Peanut Coconut Curry

Stuffed Brinjal in Peanut Coconut Curry

Stuffed Brinjal in Peanut Coconut Curry sounds like it’s very similar to bagara baingan. It is very similar. Although, I stuffed the little brinjals with a dried coconut mixture, shallow fried it and then simmered in a peanut and coconut base sauce. I definitely winged this one and put up a picture on my Instagram stories. Turns out quite a few of you love your baingans and asked me for a the recipe. So, without giving you all some spiel about how lightening and inspiration struck me when I saw some peanuts in my kitchen, I’ll just tell you how I made it.

Make sure you get the small brinjal so it can be stuffed easily and cooked fast. The stuffing is a mixture of dried coconut, chilli, channa dal and spices. I got this recipes from Five Morsels of Love by Archana Pidathala. It was originally for a raw banana stir fry. I had some of the mixture leftover and thought I’d stuff them in brinjals. Simple.

Ingredients:

Small brinjals – 1/2 kilo

Fresh coconut – 2 tbsp

Peanuts – 2 tbsp, roasted

Onion – 1 medium, chopped

Sesame seeds – 1 tsp

Cumin seeds – 1 tsp

Garlic – 4 big cloves (I love me some garlic)

Dried red chillies – 5-6 (or more if you like it hot)

Tamarind extract – 2 tbsp

Oil – 2 tbsp

Curry leaves – 2 sprigs

Mustard seeds – 1 tsp

Salt – 2 tsp

For the stuffing:

Dried coconut – 1 tbsp grated

Chilli powder – 1 tsp

Channa dal – 1/2 tsp

Urad dal – 1/2 tsp

Coriander seeds – 1/2 tsp

Salt – 1 tsp

Method:

Slit the brinjal in quarters upto its stem. Don’t go all the way. You want it whole.

Dry roast the channa dal, ural dal and coriander seeds.

Now blitz the stuffing ingredients together to form a coarse powder.

Stuff the brinjals and keep aside.

Blend the onion, coconut, garlic, cumin, sesame seeds, dried chillies and peanuts together with a splash of water to form a thick paste.

Heat 1 tbsp oil in a nonstick pan and place the brinjals in it. Let it cook on two sides for about 3 mins. Keep aside.

Bring the rest of the oil up to heat and add the mustard seeds and curry leaves. Let them splutter.

Now add the peanut and coconut mixture along with the tamarind extract. Cook on low flame for 5 mins.

Add 1 tsp salt and mix. Now add 1/2 cup water.

Gently drop the partially cooked brinjals into the sauce and cover. Let it cook for about 15 mins or till the brinjals are soft but not falling apart.

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Noodle Bowl Recipe Collection

noodle bowl

Noodle Bowl Recipe Collection

Gotta love a bowl of noodles. What’s better? A bowl of noodles with broth and accompaniments like eggs, fried things, fresh things, and more delicious things. I’ve never had an ‘authentic’ bowl of ramen. I’d love to travel to Japan just for it but my bank account is crying and laughing at me in a corner. Till then, I’ll binge watch ramen videos on YouTube and make humble versions of the same in my kitchen. They’re not all that bad and that’s good enough for me. I have low standards, y’all.

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khao suey with prawns

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Recipe for curry noodle bowl with dried prawns

I’ve been off my blog for many months now. I don’t have excuses but I have a few reasons. Mainly because I was out of a job and was on a job hunt for the most part. I’m still only doing work on freelance/consultant basis. It takes its toll on the mind. Without dedication and focus (and money), it’s hard to keep a blog up and running. But I’ve been feeling bad about letting this baby of mine take the back seat (more like take the trunk) entirely. Going forward, I’ll try and update a few recipes as and when I feel like it, which essentially means, whenever I am in a better mindset. Till then, follow me on Instagram where I put up pictures.

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Chettinad Chicken Curry Recipe

Chettinad Chicken Curry Recipe

Chettinad chicken curry is something we’d order at restaurants and rarely cook at home. In fact, I don’t think my mum has ever cooked it back in the day. I discovered it myself in Chettinad style restaurants in Bangalore. I think it was Anjappar. Ever since I’ve seen it being made on many Indian cooking shows by several chefs and home cooks. This style of curry is right up my alley because I love roasting whole spices and grinding it with coconut to make a base for the curry. Just like we do in Mangalorean style of cooking.

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Chicken Poached in Tea and Coconut Broth

Chicken Poached in Tea and Coconut Broth

This sounds like a lot of work, doesn’t it? But it isn’t. This chicken poached in tea and coconut broth started off as a disaster but I salvaged it. It was originally supposed to be a tea smoked chicken dish but the smoking bit didn’t go as planned. So I used the tea in the broth that the chicken was poached in. This tea from Ausum is perfect for a broth like this since it is a blend of lemongrass, ginger, spearmint, Darjeeling green tea, and others. It complimented the lemongrass flavoured coconut broth. Ausum sent me some of their blends and as much as I like drinking the tea as it is, particularly in this weather, I figured I’d work some into a recipe like this.

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Creamy Cashew Chicken Curry

Creamy Cashew Chicken Curry

I forgot that I ran out of red chillies. As I rummaged through my pantry with creaky doors and my fridge, whose freezer door I must get fixed, I didn’t find much that would excite me. But the optimist that I was, I found this half-full packet of cashew nuts. And in a corner of the fridge, there was this small bowl of grated coconut and a couple of spoons of leftover coconut milk in its little carton. About a fourth of a cup. That was enough for me to hustle up a Sunday chicken curry. This time it was going to be a creamy cashew chicken curry.

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Turmeric Chicken Noodle Bowl

Turmeric Chicken Noodle Bowl

It’s that time of the year again when the city chokes on smog and gives you little hints of winter on the side. Delhi winters are lovely and I can’t wait for the smog to clear up and for the real fog to hinder my visibility. Not to forget the layers and layers of clothes to be buried under. But it’s soup season, so all is well. Let me bring you turmeric chicken noodle bowl. Why turmeric, you wonder? It’s because I had some leftover chicken in its turmeric, chilli powder, ginger-garlic paste, and green chilli marinade.

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Southekayi Majjigehuli / Thouthe Pulikajipu

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A few months ago a friend got me Mangalore cucumber from Bangalore and I made Thouthe Koddel with it. This time around, my brother-in-law brought me one from Mumbai. And I made thouthe pulikajipu with it. I don’t know where this dish originated but I’ve seen it made across all south Indian states. It is pulikajipu in Tulu, majjigehuli in Kannada, and mor kozhambu in Tamil. All it needs is a vegetable, ground coconut with chilli, ginger and a couple of spices, and sour yoghurt.

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Mutton in yoghurt based curry

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As I was scrolling down my Twitter timeline, I happened to see Delicious Magazine’s tweet of a nihari lamb. More often than not, Indian recipes from other countries are rarely like what we’d cook here. But this one seemed doable and with a few tweaks, it turned out pretty good. My mutton curries are usually big on whole spices which are freshly ground. This one didn’t need any of that. Mutton was the hero of the dish. And even the curry tasted of it.

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