3 tblsp roasted groundnuts (moong phali) powdered coarsely
1/4 cup curds (dahi)
salt (namak) to taste
3 medium onions (pyaj) very finely cut
1 1/2 sugar (cheeni)
2-3 tblsp oil (tel)
8-10 small rounded firm brinjals (baigan)
1 tsp garlic-ginger (adrak – lahsan) paste or grated
1 tsp garam masala
1 tsp chilli powder
1 tsp coriander powder (dhania)
1/2 tsp mustard seeds (raai)
1/2 tsp cumin seeds (jeera)
3 tblsp grated fresh coconut (nariyal)
- Wash and the clean brinjals.
- Make 2 slits to form a cross.
- Leave the stalks intact.
- Drop them immediately into cold salt water.
- Mix the onions, coconut, all dry masalas, curds, ginger-garlic paste, well and make a smooth filling.
- Stuff some of this mixture into each slit of the brinjals.
- Heat up oil in a heavy or non-stick pan, mix in the mustard, cumin seeds wait to splutter, slide in the brinjals slowly.
- Cover with remaining mixture.
- Mix in 2 cup water.
- Simmer (boil slowly at low temperature) on low, covered till done.
- Stir once or twice in between.
- Stir fry till brinjals are soft to touch.
- Serve hot with wheat up or jowar chappatis.