Ingredients:
Fresh small Brinjal (Indian eggplants) 250 grms
Finely chopped onion one small cup
Ginger Garlic paste 1 tea spoon
Peanuts ¼ cup
Til powder ¼ cup
Dry coconut powder ¼ cup
Cinnamon stick 1″ piece
Cloves 2
Red chili powder 2 tea spoon
Dhania powder 1 tea spoon
Garam masala powder 1/2 tea spoon
Methi powder 1/4 tea spoon
7 curry leaves
Tamarind juice 1/4 cup
Oil according to your choice or 2 spoons full
Salt to taste
Method of Preparation:
1) Roast peanuts and make a powder
2) Heat the pan and put 2 spoons full oil
3) Add 2 cloves, little sajira, patta
4) put finely chopped onions and fry it for a while
5) as the onions get brown colour add Ginger garlic paste
6) fry it for a 2 seconds till the flavour of the paste comes
7) take 250 grams brinjals (6 nos) cut into 4 pieces but
should not be separated from it (it should look like
flower)
8) make paste of dry coconut powder + peanuts powder +
til powder by adding tamarind ¼ cup juice + 2 tea
spoon red chilli powder + little pinch of
sugar/jaggery + methi
powder and grind this paste well
9) put this paste in the middle of the brinjal
10) put this stuffed brinjal in the pan and fry for a while
11) pour little water add little salt (according to your taste)
and make it to cook for 10 minutes
12) finally add little dhania powder, jeera powder
13) add coriander leaves for garnish
Now your dish is ready can serve with rice or chapati (roti)
or bagara rice.