Ingredients

• 8-10 - small, round 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 - chilli powder
• 1 tsp - dhania powder
• 1.5 tsps - sugar
• salt
• 2-3 tbsps - oil
• 1/2 tsp - mustard
• 1/2 tsp - cumin seeds
• 1 tsp - garlic-ginger paste or grated
• 1/4 cup - curd

How to Make Plain Stuffed Brinjals

• Wash and the clean brinjals. Make 2 slits to form a cross. Leave the stalks intact. Drop them immediately into cold salted water.
• Mix the onions, coconut, all dry masalas, curd, and 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 for it to splutter, then slide in the brinjals slowly.
• Pour in the remaining mixture. Add 2 cups water. Simmer on low flame.
• Stir once or twice in between.
• Cook till brinjals are tender to touch. Serve hot with wheat or jowar chapattis.