8-10 small brinjal (biangan)
3/4 tblsp powdered jaggery (gud)
1 tblsp roasted peanuts (moong phali)
1 tblsp fresh coriander leaves (dhania patta)
3/4 tsp salt (namak)
1/2 tsp red chillies (lal mirch)
1/4 tsp garam masala
1 tsp ginger (adrak) paste
1 tsp garlic (lasan) paste
4 tblsp oil (tel)
1 finely chopped Onion (Pyaj)
1 tsp full tamarind (imli)
2 tsp coconut (narial)-freshly grated
2 tsp sesame seeds (til)
2 tsp coriander seeds
1/2 tsp cumin seeds (jeera)
- Wash and slit the brinjals in fours leaving the stem intact. The brinjals should be whole with deep cuts.
- Soak a small marble sized ball of tamarind in 1/4 cup of warm water for a while. Rub to extract pulp and keep aside.
- Now roast the coconut, sesame seeds, cumin seeds, and coriander seeds on a tawa on a low flame till they just change color.
- Along with jaggery, roasted peanuts and the coriander leaves, grind all the roasted ingredients together with 1 tblsp water to a fine paste.
- Now add salt, red chillies, garam masala, ginger and garlic to the above paste. Mix well and fill this into the brinjals.
- Heat the oil and reduce the flame. Now add 3-4 brinjals at a time on a low flame. Fry till the skin turns brown and they turn soft. Then keep the fried brinjals aside.
- Strain the leftover oil. Heat the oil and fry the chopped onions to a light golden color.
- To the above preparation, add 1/4 tsp of salt and ¼ tsp red chilli powder. Then add the tamarind juice and mix well. Add the brinjals, cover and cook for 5-7 minutes on a low heat, stirring occasionally so as to not to break the brinjals.
- Serve the recipe hot.