Brinjals – 5 to 6, slit lengthways but with the base intact
Green Chillies – 2, small, slit
Salt as per taste
Onions – 1/2 cup, chopped (optional)
Oil – 2 tblsp
Coriander Leaves – few, chopped
Coconut – little, grated (fresh or dessiccated)
For the masala:
Coriander Seeds – 1 tsp
Red Chilli Powder – 1/3 tsp
Peanuts – 2 tblsp, roasted
Coriander Leaves – small handful
Desiccated Coconut – 1 tblsp
Garlic – 2 to 3 cloves
Jaggery – 2 tsp, powdered
Tamarind Concentrate – 1 tsp
1. Mix all the masala ingredients in a bowl.
2. Add little water (2 to 2 1/2 tblsp) and grind to a thick paste.
3. Place the brinjals on a flat surface.
4. Stuff the brinjals with the ground paste ensuring they are still together at the base and not separated. Keep aside any leftover masala.
5. Heat oil in a pan over medium flame.
6. Fry the green chillies for 30 seconds.
7. Add the brinjals and cook for a few minutes until they change colour.
8. Remove, drain excess oil and keep aside.
9. To the same pan, add a little oil and saute the onions until golden brown.
9. Pour 3/4 cup of water and reduce flame to low.
10. Scrape the bottom of the pan and add the reserved masala.
11. Add salt and simmer for a minute.
12. Bring to a gentle boil and add the reserved brinjals.
13. Cook until the gravy thickens and the brinjals are cooked, about 5 to 10 minutes.
14. Carefully stir a few times.
15. Garnish with coriander leaves and coconut.
16. Remove and serve hot as a side dish.
image via youtube