Ingredients
1/2 kg small brinjals
Masala ingredients:
4 dried red chillies
1 tbsp dhaniya
1 tbsp chanadal
1 tsp cumin seeds
Pinch of fenugreek seeds ( 6-7 grains)
1/4 cup groundnuts
1 tsp white poppy seeds ( khus khus)
2 tbsp desiccated coconut ( add 1 tbsp more if nutty taste is desired)
Quarter sized Tamarind ball to be soaked and extracted to paste ( or 1/2 tbsp readymade paste)
10 garlic pods
Method:
- Fry chana dal , peanuts, khuskhus, cumin, red chillies , coconut powder in a tsp of oil on low heat, set aside.
- Sauté garlic and onions in 1-2 tbsp oil , with salt as per taste. Let them become brown.
- Add tamarind paste to the garlic-onion, and take the masala from step 1 , grind them all into rough paste, don’t add any water.
- Cut the brinjals with a cross on the smooth bottom , till half the length , keep the brinjals crown .
- Put them in salt water until ready to stuff.
- Fill brinjals one by one .
- Pan fry the brinjals with enough oil to coat the sides. Or bake them in the oven till all sides are crisped and inside is mushy. Do the frying in medium flame with a lid. Turn with a fork.
- Transfer to bowl and garnish with coriander leaves.
- If any gravy is desired, make extra stuffing ( increase quantity by 1/4th) , grind this to more smooth paste, sauté in 1 tsp oil till it bubbles. Set aside in a bowl, then use the same pan to roast brinjals. Transfer to bowl with gravy gently.
Enjoy this with Jeera rice, Ghee rice or any mild rice.
