Ingredients Jump to Instructions ↓

  1. :

  2. 8 to 10 small rounded firm brinjals, eggplant

  3. 3 medium onions, chopped and roasted

  4. 3 tablespoons roasted groundnuts powdered coarsely

  5. 3 tablespoons grated fresh coconut, roasted

  6. 1 teaspoon cloves, roasted

  7. 2 teaspoons red chilli powder, roasted

  8. 2 teaspoons dhania-jeera, coriander-cumin seed mixture, roasted and powdered

  9. 1 small bunch coriander leaves, chopped and roasted

  10. Salt to taste

  11. 2 to 3 tablespoons oil

  12. 1/2 teaspoon each mustard and cumin seeds

  13. 1/2 cup curd, plain unflavored yoghurt

Instructions Jump to Ingredients ↑

  1. Wash and the clean brinjals.

  2. Make 2 slits to form a cross.

  3. Rub them with some curd and salt and set aside.

  4. Mix all the roasted masala in the blender with some curd to make a smooth filling.

  5. Stuff some of this mixture into each slit of the brinjals.

  6. Heat oil in a heavy or non-stick pan, add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly.

  7. Any mixture which is remaining can be now added to cover the vegetable.

  8. Add some water.

  9. Simmer till the vegetable is tender and done.


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