Ingredients:
- 5-6 medium sized Brinjals / Eggplant
- 2 medium sized Onions – finely chopped
- 1 tbsp powdered Jaggery (Indian Sweetener just like sugar - Available in Indian store)
- Fresh Coriander Leaves – finely chopped
- ½ cup Water
- Oil
- Salt to taste
>For Grinding:
- ½ cup dry shredded Coconut
- ¼ cup roasted Sesame seeds /Til seeds
>For Masala
Powders:
- ½ cup Peanut powder
- 1 tsp Turmeric/Haldi Powder
- 2 tsp Red Chili powder
- 1 tsp Coriander seed powder/Dhania powder
- 1 tsp Cumin powder/Jeera powder
- 2 tbsp Garam Masala powder (many grounded Indian spices- available in Indian Store)
>For Seasoning:
- 1 tsp Mustard seeds
Time Required: 30
mins
Method:
Step01. Wash the eggplant/ brinjals, remove the stem and slit vertically keeping the base intact. Brinjals
begin to oxidize just minutes after slicing, so keep them in water.
Step 02. Now
prepare the stuffing masala. Grind together shredded coconut and roasted
sesame/til seeds. Mix together with finely chopped onions, (coconut + sesame
paste) and all powders (peanut, coriander seeds powder, cumin seed powder, red chili and garam
masala powder). Also put finely chopped fresh coriander leaves. Mix well. Now stuff the
brinjals with this masala.
Step 03. Heat oil
in a pan (the pan should be large and broad and this recipe requires oil in
large quantity. Add mustard seeds, allow to splutter and then add haldi/turmeric.
Now place the brinjals carefully in the oil. If any masala is left you can add
that as well.
Step04. After
some time, when the brinjals are fried add water, powdered jaggery and salt.
Step05. Now cover
the pan with a plate with water in it. This makes the brinjals soft and the
gravy doesn't stick to the pan. Cook for about 20-25 mins. Keep stirring in
between to check if the brainjals are cooked completely.
Serving: Serve
hot with Rotis.
