Ingredients:
Brinjal of small size, 1 kg
Peanut (Groundnut) 250 gm
Grated coconut 100 gm
Turmeric powder 1/4 tsp
Cumins 1 tsp
Mustards 1 tsp
Vegetable/refined oil 200gm
Salt 2 tbsp
Fresh coriander 50 gm
Red chilli powder 1 tbsp
7-8 curry leaves
4-5 garlic petals. (finely diced)
Give cross cut from the top of the brinjal so that it can open in four part, be careful- do not cut until these four parts separate apart and put the cut brinjals into cold water. In a large plate mix, coarse powdered peanut, grated coconut, turmeric powder, finely diced coriander leaves, salt, chilli powder and make a thick paste of this mixture with warm water.
Take Brinjals out of water, decant total water content and stuff the paste made above. In a large bottom vessel pour oil and keep it on medium heat. Make sure all the surface of vessel is wet with oil. When oil is hot add curry leaves, mustard, cumin and diced garlic in the order and reduce heat, when mustard seeds are fried add stuffed brinjals and keep changing side with spoon for a minute. Cover the vessel (air tight) and leave it on the low fire for 2-3 minutes. Open the vessel and change side of brinjal, cover and heat for 2-3 minutes. Repeat process for 3-4 times, until all the brinjal side
becomes light brown. Remove cover and add hot water approximately 500 ml or amount that is needed just to cover the brinjals. Let it cook on the medium fire for 10-15 minutes and then on low fire for another 5-7 minutes.
If necessary, add hot water.
Remove it from the cooking vessel and transfer to a large serving dish. Decorate with a few fresh coriander leaves and fresh grated coconut.
Serve hot, goes well with various type of Indian Bread or plain rice.
We have emailed your temporary password. Please login to Shorshe with your new Temporary password and change as soon as possible. If you didn't receive your password in Email, please check your spam folder, otherwise, please click on Reset Password again.
