“I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savory stuffing to a vine leaf filled with rice and spices.” -Yotam Ottolenghi
A simple roasted Eggplant/ Brinjal stuffed with my Mom’s universal Curry Podi ( powder) that I use to stuff and sprinkle on many roasted vegetables to enhance flavor
🌶Recipe for a batch of Curry Podi
Toast and coarsely powder. Store in airtight jar for up to 3 months.
1 cup Urud Dal
1/2 cup Channa Dal
1/2 cup dried Red Chillies
3 tbsp Daniya
1 tbsp Asafoetida
🍆Mix together 1/2 cup Podi and 1 tsp
🍆Slit 12 baby eggplant with a cross , 3/4 of the way from base to stem and stuff with Curry podi. Enough to fill but not overflow 🙃🙂
🍆Heat 3 tbsp oil on LOW. Place eggplant gently on this. Finely chopped Onion optional.
🍆Cover/ saute. Open every 1 to 2 minutes, Hold eggplant the eggplant by the step and rotate 1/4 turn, so sides get evenly cooked.
The eggplant should be tender and al dente and not mushy when done.
🍆When 90 % done, add
2 tsp more of Curry Podi
1 strand of Curry leaves
1/3 tsp Asafoetida
Toss. Shut for 10 mts for flavors to develop
🍆Serve as a side with any meal
Rooted in Rasam 
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