Stuffed Brinjal

Stuffed brinjal

Stuffed Brinjal

Raw ingredients

Roasted ingredients

Ingredients

Peanuts -  2 table spoons

Dried Coconut (grated) - 2 table spoons

Dhaniya seeds - 1.5 table spoons

Jeera  - 1 teaspoon

Til or sesame seeds – 1 table spoon

Tamarind - 2 inch pieces

Jaggery – a lemon sized ball

Red chilly powder – 1 teaspoon

Asafetida – 1 pinch (substitute with one grated garlic if you prefer)

Turmeric – ¼ powder

Garam masala – one pinch

Oil for cooking – 3 tablespoons

Mustard seeds – 1 teaspoon

Stuffing

Brinjal – 500 gms. (pick ones which are small and tender and if possible of the same size)

Chopped coriander leaves for garnishing – 1 table spoon

Raw stuffed Brinjals

Roast all the ingredients, except for the chilly powder, turmeric and jaggery. Cool and grind to a powder along with chilly powder, turmeric and jaggery. You can prepare a double batch of the stuffing and keep it in an airtight box or bag in the refrigerator. Remove the stalk of the brinjals after washing. Slit carefully on top ensuring that the bottom is still closed. Make two or three cuts to make about 6 sections. Stuff the prepared powder into the slits. Heat oil in a cooker pan, add the mustard seeds and once they crackle lower the flame and add asafetida/ garlic. Then gently place the stuffed brinjal in the pan. Pour 1 cup of water and let it cook for one whistle. Open the cooker once the pressure is released and fry the preparation till most of the excess water is gone. Add garam masala and chopped coriander (if desired) and serve hot with rotis.