Sagalay (Stuffed Brinjal Poriyal) Recipe

By | Published | Side Dish | One Comment

Ingredients:
Fresh Coconut – 1/2, grated
Tamarind Ball – a lime sized
Small Brinjals – 1/2 kg
Salt to taste

Stuffing:
Oil – 1 tsp
Coriander Seeds – 1 tblsp
Black Gram Dal – 3/4 tblsp
Bengal Gram Dal – 3/4 tblps
Cumin Seeds – 1 tsp
Asafoetida Powder – 1/2 tsp
Dry Red Chillies – 8
Salt to taste

For Tempering:
Mustard Seeds – 1 tsp
Oil – 3 tblsp
Cumin Seeds – 1 tsp
Black Gram Dal – 1 tsp
Bengal Gram Dal – 1 tsp
Dry Red Chilli – 1, halved
Curry Leaves – few

Method:
1. To make the stuffing, dry roast the grated coconut oil till golden brown in colour.
2. Fry in 1 tsp oil all the ingredients for the stuffing.
3. Add the roasted coconut and the tamarind and grind to a thick paste, adding very little water.
4. To make the poriyal, cut a cross at the base of the brinjals to come three quarters of the way up.
5. Fill the brinjals with the stuffing and set aside.
6. Heat 3 tblsp oil and add all the ingredients for tempering. When the mustard seeds splutter, add the stuffed brinjals, salt and a little water. Sprinkle the leftover stuffing, if any, over the vegetable. Cover and simmer on low heat till all the brinjals are tender.
7. Open the pan and fry for a few minutes longer, without stirring too much. Take care not to break the brinjals.
8. Serve hot with rice.

Feel free to comment or share your thoughts on this recipe of Sagalay (Stuffed Brinjal Poriyal) from Awesome Cuisine.

One thought on “Sagalay (Stuffed Brinjal Poriyal)

  1. vamsi said on August 1, 2010 at 6:28 pm

    Good

Leave a Reply

Your email address will not be published. Required fields are marked *

Stay Connected: