Prep Time: 20 min
Cooking Time: approx 45 min
- Brinjals (Violet & White striped) - 12 small sized
- Tamarind extract (neither thick nor too thin) - 1/2 cup (adjust to taste)
- Water - 3/4 cup
- Vegetable oil - 3 tbsp
- Salt - to taste
- Ghee - 3 tsp
- Onions (peeled, washed, sliced & sauteed) - 2 medium sized
- Thick jaggery extract (adjust to taste) - 3/4 tbsp
- Poppy seeds - 1 tbsp
- Garlic pods - 10
- Ginger (crushed)- 1" piece
- Cinnamon - 1" stick
- Dhania powder - 1 tsp
- Cumin powder - 1/2 tsp
- Sambhar powder - 1 tsp
- Red chilly powder - 1/2 tsp
- Kashmiri red chilly powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Salt - to taste
- Fenugreek seeds (pounded) -12 no's
- Curry leaves - few
To quarter the brinjals
- Gently discard the stems of each brinjal; wash & pat dry.
- Using a sharp knife, quarter each brinjal from the bottom towards half way of the upper part.
- Repeat same method to quarter all the brinjals; set aside.
- Heat ghee in a wok / pan, add garlic pods, crushed ginger, cinnamon stick; saute for a min or two.
- Add the sliced onions and saute for about 3 to 4 min on high flame until golden brown; set aside to cool.
- Once cool, grind to a coarse paste along with all the other ingredients mentioned above.
- Stuff each & every quartered brinjal with about a teaspoon of the coarse paste gently and patiently; set them aside.
- Stuff all the quartered brinjals in similar manner.
- Keep aside the left over coarse paste for further use.
- Heat vegetable oil in a pan, add curry leaves; saute for few sec.
- Add pounded methi seeds; saute just for 5 to 6 sec until the aroma emanates the kitchen.
- Place the stuffed brinjals in the oil along with the left over coarse paste and cook on high flame for 2 min.
- Cover with lid and let them cook on low flame for about 15 min.
- Stir fry contents at regular intervals to ensure even cooking as well as to avoid them sticking on to the pan.
- Add the tamarind extract and three fourth cup of water.
- Bring to boil; reduce flame to low; cover with lid and cook for about 15 min until fairly dry.
- Open lid; cook on low flame for about 10 min until the brinjals get dry roasted perfectly.
- Switch off gas & transfer contents on to a casserole.
- Serve hot with steamed rice, sambhar, rasam, chapathis, rotis and phulkas.