Ingredients

• 6 - small eggplants (brinjal)
• 4-5 - garlic flakes
• A small piece of ginger
• dry coconut (copra) flakes
• 2-3 tbsp - red chilli powder
• 2 tbsp - roasted peanut powder
• 3 tbsp - garam masala (optional)
• a pinch of cumin seeds and mustard seeds
• 2-3 tbsp - vegetable or peanut oil
• Salt to taste

How to Make Baingan Masala

• Make 4 vertical slits in each brinjal, keeping the lower portion intact.
• Put them in salted warm water.
• Grind garlic, ginger, coconut flakes, red chilli powder, garam masala, peanut powder and salt to form a smooth paste.
• Remove the brinjals from water and place them on a plate.
• Stuff the masala into the cut portion of the brinjals.
• Heat a pan, add oil.
• When the oil is hot, add the cumin and mustard seeds and let it splutter.
• Place the brinjals in the pan and toss them in the oil.
• Pour water as desired if curry is required or sprinkle just enough water for the brinjals to be cooked.
• Cover with a lid.
• Cook for 15-20 mins.
• Serve hot with steamed rice or chapatti or even bhakari (Jowar/Bajri Bread).