| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch5 |
1 |
servings |
INGREDIENTS
| 8 |
sm |
Rounded firm brinjals; (8 to 10) |
| 3 |
md |
Onions very finely chopped |
| 3 |
tb |
Roasted groundnuts powdered coarsely |
| 3 |
tb |
Grated fresh coconut |
| 1 |
ts |
Black or other garam masala |
| 1 |
ts |
Chilli powder; dhania powder |
| 1 1/2 |
|
Sugar |
|
|
Salt to taste |
| 2 |
tb |
Oil; (2 to 3) |
| 1/2 |
ts |
Mustard and cumin seeds |
| 1 |
ts |
Garlic-ginger paste or grated |
| 1/4 |
c |
Curds |
INSTRUCTIONS
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 oil in a heavy or non-stick pan, add the mustard, cumin seeds wait to
splutter, slide in the brinjals slowly.
Cover with remaining mixture.
Add 2 cups water. Simmer on low, covered till done. Stir once or twice in
between.
Cook till brinjals are tender to touch.
Serve hot with wheat or jowar chappatis.
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