South Indian’s most obsessed veggie and the king of Indian vegetables “brinjal” can be prepared in many variations. Be it a fry/curry/masala whatever the dish might be, brinjal definitely has its own taste when served on the platter. One among them is the “stuffed brinjal fry”. This particular dish is a must-have in any wedding meal’s menu. This lip-smacking dish from Andhra cuisine is very simple and is prepared with very minimal ingredients yet the taste is delicious. Fresh and tender brinjals which are purple without any white stripes are the best for this recipe. Avoid the seedy ones.
- Fresh coconut: 1cup diced
- Brinjal: 250 grams
- Onion: 1
- Chilli powder
- Turmeric/Sambar turmeric
- Curry leaves
- Cumin seeds: 1 TSP
- Mustard seeds: 1 TSP
Step 1: Take 1cup of diced coconut and onion pieces into a mixer jar and grind them. Make sure it shouldn’t be a fine paste. You can stop grinding once you observe the grated texture of the coconut.
Step 2: Now take a pan and add oil to it. Once the oil gets heated add mustard seeds, cumin seeds and curry leaves to it. When the seeds start to sputter then add the coconut and onion paste to it and fry the masala on a low flame until the raw aroma leaves.
Step 3: Then add salt, turmeric powder/sambar turmeric, and chilli powder as per your taste and leave it for 3 min and then switch off the stove. Now your stuffing(kobbari karam) is ready.
Step 4: Now take another pan, add oil for deep frying the brinjals. Slit the brinjals into 4 parts, and add the slit brinjals into the oil, add a pinch of salt and fry them until they are cooked. If you are a fitness freak then skip deep frying and shallow fry the brinjals by adding a little salt to the oil.
Now the brinjals are ready to be stuffed.
Stuff the karam that we have prepared in the slitted brinjals in the way that is shown in the picture and your stuffed brinjal/ (vankaya kobbari karam) is ready to be served.
This stuffed brinjal is very tasty and can be served with rice, rasam, pappu, sambar.
If you have any guests visiting your home and you want a very quick and easy dish that can fetch you some compliments this would be the best recipe. You can prepare this stuffing (kobbari Karam) a day before because this karam when stored in the refrigerator stays fresh for a week. Then all you have to do is fry the brinjals and stuff the karam and your tasty stuffed brinjal will be ready. So please try this recipe at your home and let me know your thoughts in the comments below.