Ingredients:
- Brinjals - 6
- Dry Coconut -1/2 cup
- Sesame Seeds - 1/2 cup
- Groundnuts - 1 cup
- Onion -1 big
- Tomato - 1 big
- Curry leaves
- Salt to taste
- Red chilli pwd - 1 tsp
- Turmeric pwd- 1/4 tsp
- Coriander pwd - 1 tsp
- Garam Masala pwd -1 tsp
- Mustard seeds - 1/4 tsp
- Cumin seeds - 1/4 tsp
- Tamarind - 1 small lemon sized(soak in water)
- Oil - 6 tsp
Procedure:
- Heat a pan and dry roast groundnuts, sesame seeds. Cool them and remove the skin of groundnuts.
- In a blender add groundnuts, sesame seeds, dry coconut, salt, chilli pwd, turmeric pwd, coriander pwd, garam masala pwd, tamarind and 2 to 3 tsp of water and grind to a smooth paste. Don't add much water.
- Wash the brinjals and cut them into plus shape as shown in the figure.
- Stuff the paste into each brinjal carefully without breaking it and keep aside. Save the remaining paste for gravy.
- Heat oil in a pan and add mustard seeds, cumin seeds. When they splutter add curry leaves, finely chopped onions and fry till they turn golden brown.
- Then add chopped tomato and cook for 5 min and add stuffed brinjals and saute them for couple of minutes. Cove it with a lid.
- Then add the remaining paste and enough water and cook it in low flame for 15 to 20 min or till the brinjal is soft and gravy thickens.
- Keep mixing for every 3-5 minutes. Once it is done oil oozes out.
- Serve with hot rice or Chapathi.
