STUFFED BRINJAL
INGREDIENTS
FOR SOAKING:
8 brinjal / eggplant, small8 brinjal / eggplant, small
1 tsp salt1 tsp salt
water for soakingwater for soaking
FOR MASALA PASTE:
3 tbsp peanuts grounded coarse
2 tsp sesame seeds / til
1 tbsp coriander seeds
1 tsp cumin / jeera
1/2 cup freshly grated coconut
1 inch ginger chopped
3 clove garlic chopped
2 tsp kashmiri red chilli powder
¼ tsp turmeric
1 tsp salt
¼ cup water
½ onion, sliced
3 tsp tamarind extract
¼ tsp turmeric
2 tbsps finely chopped
coriander
1/2 tsp sugar
FOR CURRY:
3 tbsp oil
1 tsp mustard
1 tsp cumin / jeera
few curry leaves
INSTRUCTIONS
1. Cut the brinjals in x-shape without taking off the stalk.
soak in water along with 1 tsp salt to avoid discolouring for 10 minutes.
2. Take a bowl to make masala paste by adding all ingredients and mix well.
3. Now stuff in the prepared masala paste to all the brinjals and keep aside.
4. In a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, and few curry leaves.
saute for 2 minutes and add in stuffed brinjal and saute gently.
cover and cook for 2-4 minutes stirring occasionally.
5. Add in the leftover masala paste and saute well.
6. Add water to adjust consistency as required and cover and simmer for 15 minutes stirring in between after completely cooked, the masala will ooze out the oil. add 2 tbsp coriander and mix well.
Serve hot with roti or rice.
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