This is very authentic preparation wherein the stuffing masala is first roasted with little oil and then ground to a paste. This is then stuffed in the brinjal and cooked.
It goes really well with Jowar roti and can also be served with chapatis and fulkas.
Ingriedients:
5 small brinjals(egg plants)
1 onion - chopped
Curry leaves
Garlic
Peanuts
Red chillies - 2
Half Coconut - grated
Tamarind - 2
Corainder leaves
Oil
Garam Masala
Procedure:
1. Take 2 tablespoon oil in a pan. Add chopped onions and fry for 2 minutes.
2. Next add curry leaves, garlic, peanuts, red chillies and grated coconut and fry for mins.
3. Keep it aside and wait till it cools down.
4. To this fried mixture, add tamarind. garam masala and corainder leaves and grind to form a paste. If required add 2 tablespoon water while grinding.
5. Slit the brinjals vertically in such a way that they are joined at one end, Stuff the ground mixture in the brinjals.
6. Take a pan and add 3 tablespoon oil and fry the brinjals till they are completely cooked. Cook it on a low flame for around 30 minutes. Also keep turning the brinjals so that they are cooked from all sides.
7. If you want to make this with gravy, Fry the same mixture which is used for stuffing in another pan with 1 tablespoon oil for 5 mins. After frying the brinjals for 15-20 mins, add this fried mixture.
8. Garnish with corainder leaves
Serve it hot with Jowar roti or chapathis or fulkas.
Notes:
1. Make sure that the brinjals are cooked completely. You can also microwave the stuffed brinjals with little oil for 10 minutes for faster cooking.
2. Jaggery can also be added to the stuffing.
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