Home VegetarianSide Dish Sagalay (Stuffed Brinjal Poriyal)

Sagalay (Stuffed Brinjal Poriyal)

Published under: Side Dish

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

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

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.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

1 comment

vamsi August 1, 2010 - 6:28 pm



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