Ingredients Jump to Instructions ↓

  1. 300 Slender brinjal - (eggplant) For Masala

  2. 4 tablespoons 60ml Bengal gram dal

  3. 1 teaspoon 5ml Fenugreek seeds

  4. 1 tablespoon 15ml Coriander seeds

  5. 1 teaspoon 5ml Black mustard seeds

  6. 6 Red chiles For Curry

  7. 8 tablespoons 120ml Oil Salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Fry masala, cool and grind.

  2. Slit brinjal into four sections lengthways without cutting off the crown. Fill masala inside. Tie with thin twine to keep masala intact.

  3. Sprinkle salt and fry on low heat, turning the brinjals carefully. Remove from fire when cooked, and also remove the twine.


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