Tindora with Chana Dal Stuffing

Senagapappu Podem Tho Gutti Dondakaya.

Tindora is either boiled in water or steamed till cooked. Stuffing is made by roasted chana dal with other spices and grinding into fine powder. The powder is then stuffed into the boiled tindora. Oil is tempered with couple of spices and stuffed tindora is fried for a minute as a final step.
Makes: around 3 Servings of Stuffed Tindora Curry.

Ingredients:

Tindora 15 – 20
Chana Dal 4 – 5 tbsps
Cumin Seeds 1 tsp
Whole Red Chiles 3 – 4
Garlic 5 Cloves
Salt to taste
Oil 2 tsps

Talimpu:

Chana Dal 1/2 tsp
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Wash tindora thoroughly and remove little bit of both ends and make slits vertically twice with one end of tindora still intact. Take care not to cut tindora into quarters.
Peel and roughly chop garlic cloves.

Heat tsp of oil in a pan, add chana dal and fry till it is light golden brown.
Then stir in broken dried red chiles and cumin seeds.
Fry for another minute and remove from heat.
Cool and grind the roasted ingredients into fine powder with enough salt.
Take the ground stuffing powder in a bowl, mix with a tsp of oil and keep aside.

Bring to boil a small cup of water, add tindora and few pinches of salt.
Boil till tindora turns soft while still holding its shape.
Alternatively, steam the tindora till just soft.
Strain the tindora and carefully stuff the prepared stuffing inside each tindora and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add stuffed tindora and chopped garlic cloves.
Fry for a minute or two and remove from heat.
Serve this tindora curry with plain steamed rice and dollop of ghee.
Notes: Make sure not to overcook tindora to the point of mushy.

Suggestions: If tindora still feels raw, cook covered on low flame till done.
Variations: You can also cook the tindora in microwave until soft. You can also grind the garlic cloves along with the roasted chana dal. Also check out Onion Stuffed Tindora, Tindora with Carom Seeds.
Other Names: Tindora with Chana Dal Stuffing, Chana Dal Powder Stuffed Tendli, Senagapappu Podem Tho Gutti Dondakaya, Stuffed Ivy Gourd.

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Coconut Stuffed Eggplant

Chintapandu Kobbaru Koru Tho Gutti Vankaya.

Indian Baby Eggplants are often stuffed with spices or dals. Grated coconut is ground into smooth thick paste with tamarind, onion, green chiles and other spices. Eggplants are stuffed with this spicy and sour coconut paste. Oil is tempered with few spices and stuffed eggplants are cooked covered in little oil till soft.
Makes: around 3 Servings of Coconut Stuffed Eggplant.

Ingredients:

Baby Eggplants 8 – 10
Grated Coconut 1 Cup
Tamarind 2 inch Sized Ball
Onions 1 Small
Green Chiles 5 – 7
Ginger Garlic Paste 1 tsp
Garam Masala 1 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 10
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash thoroughly and pat dry eggplants.
Remove stems if you prefer and slit twice vertically keeping one end intact.
Peel and roughly chop the onion.
Remove stems, wash and roughly chop the green chiles.
Soak tamarind in few tablespoons of hot water and extract all the thick pulp.

Grind coconut, onion, tamarind extract, green chiles, ginger garlic paste, garam masala and salt into smooth paste with sufficient water. Make sure the mixture holds together to enable stuffing.
Stuff each eggplant with a tbsp or more of the prepared stuffing and keep aside.

Heat half a tsp of oil in a heavy bottomed pan, add cumin seeds, mustard seeds, asafoetida and curry leaves.
When mustard seeds start spluttering, arrange the stuffed eggplants along with any leftover stuffing mixture.
Cook covered for around 15 minutes stirring occasionally.
Uncover and fry for a minute and garnish with curry leaves or cilantro.
Serve stuffed Indian eggplants with plain steamed rice and dollop of ghee.
Notes: Make sure to choose small baby Indian eggplants for them to cook well.

Suggestions: If the insides of eggplant tastes raw, put back in the pan, sprinkle a tbsp of water and cook covered on medium flame till done.
Variations:Stuffing varies according to one’s preference. Red chilli powder, coriander powder can also be added along with other stuffing ingredients.
Other Names:Bharwan Baingan, Kobbari Koru Gutti Vankaya Kura, Coconut Stuffed Brinjal, Stuffed Baby Eggplant.

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