This is a South Indian eggplant dish stuffed with corn sundal and served with kerala style tomato pachadi.
- 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.