Cue Up The Episode!

1. Make sure to listen to Pradeep on The Storied Recipe Podcast, Every 100 Kilometers in India while you make his Stuffed Brinjal Curry recipe!

Prepare Brinjal

1. Wash brinjal and slice them open like a flower (X) for stuffing later. Don't cut the stalk off. Keep in water while you prepare the masala paste.

Prepare Masala Paste

1. Dry roast 2 tbsp of any ground nuts of your choosing and 2 tsp Sesame Seeds in a pan and set aside until completely cooled.
2. In a pan, add 2 tsp of oil, and toast 2 tsp Chana Dal, 2 tbsp Coriander Seeds, 1 tsp Cumin Seeds, and 1/3 tsp Fenugreek Seeds. Roast on a low flame (low heat). Add Dried Red Chiles, about 10 Curry Leaves, and 1/2 cup Dry Coconut Flakes to the pan and roast on low flame until golden brown.
3. Add the mixture to the blender with 1 tbsp Jaggery Powder, 1/4 tsp Turmeric, 1 tsp Salt, and a 1/2 cup of water. Blend into a thick paste.

Stuff Brinjal

1. Use 1/2 of the paste to stuff the brinjal and save the other half to make the curry.

Prepare the Curry

1. In a pan, add 3 tbsp oil, 1 tsp Mustard Seeds, and 8-10 Curry Leaves. Heat until they splutter in the pan.
2. Add the stuffed brinjal to the pan. Saute on medium for 2 minutes on all sides until brinjal changes color and is tender.
3. Add the remaining masala paste and a 1/2 cup water to the pan and mix well. Cover and simmer for 20 minutes until oil separates (this indicates that it is well cooked). Add salt after tasting if needed.

Serving Suggestions

1. Serve with roti, chapati, naan, or any kind of bread. Traditionally served with jowar rotti in North Karnataka.
2. Work well with rice, too – ghee rice, biryani, etc.