BRINJAL STUFFED CORN SUNDAL WITH KANNUR TOMATO PACHADI

Prep time : 10 mins

Cook time : 15 mins

Total time : 15 mins

Author :Vahchef

Main Ingredient : Brinjal Eggplant

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Servings : 2 persons

Published date : January 10, 2019

Ingredients used in BRINJAL STUFFED CORN SUNDAL WITH KANNUR TOMATO PACHADI

Method:

• Cut stems of eggplant and scoop it with a scooper.
• Heat oil in a pan and deep fry eggplant along with stems and transfer it to the plate.
• Take a mixie jar and add 1/4 cup grated coconut, ginger, coriander leaves and blend into a paste
• Heat oil in a pan and add mustard seeds, dry red chilies, urad dal, green chilies, sweet corn, a little salt and saute it.
• To it add 1 pinch asafoetida, coconut mixture paste, raw mango and saute stuffing mixture later switch off the flame.
• Stuff eggplant with stuffing mixture and place stem on stuffed brinjal.
• Take the mixie jar and add fresh coconut, 1 tablespoon mustard seeds, red chili powder and blend to smooth paste.
• Heat 1 tablespoon of oil in a pan and add mustard seeds,3 nos red chilies, asafoetida, curry leaves, tomato, a little salt and switch off the flame, later saute it.
• Take a bowl and add curd, coconut paste, above tempering mixture and mix it.
• To it add lime juice and mix kannur tomato pachadi.
• Take a serving plate and spread kannur pachadi and place stuffed eggplant with red chili on top.

Now brinjal stuffed corn sundal with kannur pachadi is ready to serve.