Thursday, Dec 20 2007

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Stuffed Brinjals

8-10 small rounded firm brinjals
3 medium onions very finely chopped
3 tbsp. roasted groundnuts powdered coarsely
3 tbsp. grated fresh coconut
1 tsp black or other garam masala
1 tsp each chilli powder, dhania powder
1 1/2 sugar
salt to taste
2-3 tbsp. oil
1/2 tsp each mustard and cumin seeds
1 tsp garlic-ginger paste or grated
1/4 cup curds

Method 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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Stuffed Vegetable's Index