RINGANA BATETA NU BHARELU SHAAK.. Stuffed potato&Brinjal curry

As I have already mentioned, stuffed vegetable curries are my weakness. Stuffed Brinjal-Potato curry with little thick gravy is a curry you would not want to miss.
There are many different types of fillings which differ from region to region. But I prefer to cook this dish with my own way . Though it is not too much different from general Gujarati method and ingredients, I use dry powder of lentils which are pre soaked and dried.

This curry is so great that you would keep asking for more.
This is best enjoyed with hot Rotlis(Gujarat flat bread) and also rice.

STUFFED AND READY



READY TO SERVE



INGREDIENTS

1/2 cup Split chick pea (Channa Dal) saoked and powdered
Baby Brinjals 150 gms
Small potatoes 300 gms
Onion Grated 1 medium sized
Red Chili Powder 2 tsp
cumin Powder 1/2tsp
Turmeric powder 1/2 tsp
coriander powder 3 tsp
Asafoetida 1/2 tsp (compounded) or as per taste
Salt 2 tsp or to taste
cooking oil for dough 2 to 3 tsp
Cilantro for garnishing

TEMPERING

Cooking oil 1.5 to 2 oz
Mustard seeds 1/4 tsp
Asafoetida 4 pinches

METHOD OF PREPARATION

Cut and discard the stalk of Brinjals. Make one single cut in middle uptill the 3/4 way to stalk as shown in picture.Peel potatoes and cut them as shown in picture. Set aside.
Prepare
dough for stuffing as follows.
Soak Channa Dal for 2 hours. Strain and dry for 2 hours under fan. Powder in a blender. Please take care that the dal is absolutely dry otherwise it will be lumpy.

Grate the onion and add cooking oil for dough with Coriander, Jeera powders, Turmeric and salt to powdered dal and prepare a firm dough by mixing well.Water from onion is generally enough to make firm dough.

Take oil in a Kadai /frying pan or pressure pan add Mustard seeds and when they start spluttering add 4 pinches of Asafoetida.Carefully place stuffed potatoes and brinjals at this stage. Over a slow fire, fry them Carefully, keep turning them till they become tender and get cooked. I prefer to add about four to five ozs of water to the pressure pan from sides without touching vegetables and pressure cook instead of turning them now and then when using a frying pan. Take care not to over fry or burn them or let them stick them at the bottom of the pan if you are using direct heating method. If you are using pressure pan, remove from stove after first whistle (Indian pressure cookers whistle when done) I sprinkle extra stuffing dough all over the vegetables in pressure pan to get thick gravy.
When done, sprinkle fresh coriander leaves and serve with Rotis/Paratha or with rice.

Enjoy