Ingredients:
• 400 -500 g -small purple Brinjals
• 2 – Onions large
• 2 -tomatoes medium
• 1/4 cup -roasted Peanuts
• 3 tbsp – roasted white til
• 1/4 cup -channa, urad, Toor Dal mixed
• 4 – 5 – Red Chillies
• 1/4 cup – roasted Besan
• 1 pinch – Turmeric powder
• 1 tbsp -dhaniya powder
• 1 tbsp -jeera powder
• 1 spoon – Sugar
• salt
Method:
- Wash the brinjals and dry them.
- Slit it at the centre. Don’t cut the stem.
- In a kadai, roast peanuts, til, channa dal, urad dal, toor dal and red chillies separately.
- After this cools, powder them all finely together.
- Roast besan and add to the mixture.
- Add finely cut tomatoes to the mixture and sieve it well.
- Add the finely cut onions. It will form a paste.
- Do not add water. Make sure that the paste is formed from the juice of tomatoes and onions.
- Add salt, turmeric powder and a spoon of sugar and mix well.
- Now stuff the mixture into the slit brinjals.
- Add some oil in a non stick pan and add the brinjals 1 by 1.
- If there is excess masala, add on top of the brinjals.
- Ensure that they do not stick to each other and cover with a lid and cook.
- After 15 to 20 minutes slowly turn to the other side and cook.
- Reduce the gas to low to ensure that the brinjals don’t get burnt.
- Cook for about 1/2 hour turning them slowly.
- Garnish with coriander leaves and serve with chapattis, pooris, naan, rice.
Recipe courtesy of Prema