Ingredients

• 1/2 kg - small firm brinjals
• 3 tbsp - roasted groundnut powdered coarsely
• 1/2 cup - yogurt
• salt to taste
• 3 - medium onions, chopped finely
• 1 tsp - sugar
• 3 tbsp - oil
• 1 tsp - ginger paste
• 1 tsp - garlic paste
• 1 tsp - garam masala powder
• 2 tsp - chilli powder
• 1 tsp - coriander powder
• 1/2 tsp - mustard seeds
• 1/2 tsp - cumin seeds
• 2 tbsp - coconut paste

How to Make Stuffed Brinjals

• Slit the brinjals into quarters leaving the stalks intact.
• Wash and soak in a bowl of water with a little salt.
• Mix the onions, coconut, sugar, spice powder/garam masala powder, chilli powder, coriander powder, groundnut powder, curds, ginger paste, garlic paste and salt together to make a smooth filling.
• Stuff some of this mixture into each slit of the brinjals.
• Heat oil in a pan and add the mustard seeds and cumin seeds.
• When they began to splutter, slide in the brinjals slowly. Cover the brinjals with the remaining mixture.
• Add 2 cups of water and cook covered on low heat till the brinjals are cooked, and the gravy is thick.
• Serve as a side dish with rice or rotis.