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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.
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