Prep Time: 20 min
Cooking Time: 20 to 25 min
- Brinjals (small & tender) - 8 no's
- Onions (sliced) - 1.5 cups
- Ginger (crushed) - 1 inch piece
- Garlic pods (crushed) - 4 to 5
- Curry leaves - few
- Salt - to taste
- Water - 1.5 cups
- Oil - 2 to 4 tbsp
- Roasted, peeled peanuts (store bought) - 1/4 cup
- Sesame seeds - 1 tbsp
- Khus khus - 1 tsp
- Dhania - 1 tsp
- Cumin seeds - 1/2 tsp
- Cinnamon stick - 1 inch piece
- Fresh grated coconut - 2 tbsp
- Jaggery (powdered) - 1 tsp
- Thick tamarind extract - 1 tbsp
- Turmeric powder - 1/4 tsp
- Red chilly powder - 1 to 2 tsp
- Wash brinjals & pat dry.
- Discard stem carefully using your hands leaving the crown intact.
- Heat a pan & dry roast the given ingredients one after the other on medium heat; set aside.
- Heat a tablespoon of oil in a wok, add the sliced onions, salt; saute until golden brown.
- Grind the dry roasted ingredients to a fine powder; add half the browned onions, crushed ginger, garlic, turmeric powder, red chilly powder, tamarind extract, salt and grind once again to a smooth thick paste adding few tablespoons of water if required.
- The ground paste should be thick enough for the stuffing procedure.
- Hold the eggplant upside down, using a sharp knife, make two vertical slits (in the shape of a cross) along the bottom of the eggplant dividing in to four equal parts; ensure to halt at an inch before you reach the end of the stem.
- Stuff about a teaspoon of the ground paste into the slits carefully & patiently.
- Heat three tablespoons of oil in a flat bottomed wok, add curry leaves and place the stuffed brinjals gently in to the pan.
- Cover with lid and let them cook in low flame for about 10 to 12 min or until they soften.
- Saute at regular intervals so that they cook evenly.
- Once done, add rest of the masala paste, other half of browned onions, water; stir well.
- Cook on medium heat until oil starts to separate or until the gravy thickens.
- Serve hot with idlies, dosas, phulkas, rotis, chapathis, parathas and other rice varieties.