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Thursday, December 13, 2012,8:58 PM by
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SAGALAY (STUFFED AUBERGINE PORIYAL)

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To make the stuffing: Fry all the ingredients for the stuffing in the 1 teaspoon oil.
  • Add the roasted coconut and the tamarind and grind to a thick paste, adding very little water.
  • To make the poriyal: Fill the aubergines with the stuffing and set aside.
  • Heat 50 ml of oil and add all the ingredients for tempering.
  • When the mustard seeds splutter, add the stuffed aubergines, salt and a little water.
  • Sprinkle the leftover stuffing over the vegetable. Cover and simmer on low heat till the aubergines are tender.
  • Fry uncovered for a few minutes without stirring too much. Take care not to break the aubergines.
  • Serve hot with rice.

INGREDIENTS

  • 75 grams fresh coconut, grated, Dry roast till golden brown in colour
  • A lime-sized tamarind ball
  • 500 grams small aubergines, Cut a cross at the base of the aubergines to come three-quarters of the way up
  • Salt to taste

Stuffing

  • 1 tablespoon coriander seeds
  • 1 tablespoon black gram dhal
  • 1 teaspoon Cooking oil
  • 1 tablespoon Bengal gram dhal
  • 1 teaspoon cumin seeds
  • ½ teaspoon asafoetida powder
  • 9 dry red chillies
  • Salt to taste

Tempering

  • 1 teaspoon Bengal gram dhal
  • 3 tablespoon Cooking oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black gram dhal  
  • 1 dry red chilli, halved a few curry leaves

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