Look at this glory: stuffed brinjal, whole brinjal goodness in a spicy, saucy thick coconut gravy. This is the best ever accompaniment with sorghum flatbread (jolada rotti) that I posted a week ago.
Lately I am looking at the world through North Karnataka flavored glasses and so are the recipes appearing here. I cannot deny the fact that my food soul absolutely loves and adores such food and I can’t even deprive off. When you look back at the posts of November month (bottle gourd gravy and jolada rotti) this fact is quite justifying to you too. Isn’t it?
Stuffed brinjal, a food hero of North Karnataka is quite unique and interesting where in the brinjal is cooked in it’s entirety in generous oil. The thick coconut sauce is what makes the gravy stand out. It has overpowering flavors of roasted peanuts and white sesame seeds with the hint of coriander leaves. The spice kickers are usual green chillies and home made sambar powder or curry powder.
Let me tell you the truth here: you got to use almost all the spices that you store in your kitchen to make the coconut sauce overwhelmingly delicious. The baby brinjals float and cook in this sauce and infuse all the exotic flavors in them. A bite of sorghum flatbread with spicy stuffed brinjal in your mouth would actually bring food heaven to earth. This is true in my case at least.
Also before wrapping up, a word of caution is to choose the brinjals that are small in size with glossy surface having no dark spots on them. As they are cooked after making 2 slits vertically, keeping the crown intact, the veggie needs to be worms-free. So why are we waiting? Let’s assemble all the ingredients and head towards kitchen for an exotic dinner.