• 500 gms – small sized black Brinjals
• 1 – small Onion
• 1 – small Tomato
• 1/2 tsp – Jeera
• 1/2 tsp – rai
• 1 tsp – ginger-garlic paste
• 1/4 tsp – Turmeric powder
• 2 tsp – coriander powder
• 1/2 tsp – Garam Masala
• 3 tbsp – Peanut powder (Peanuts roasted and ground)
• 1 tbsp – sesame (til) powder (til roasted and ground)
• 1 tsp – dry Coconut powder
• 1/2 tsp – Jaggery or Sugar
• Salt – to taste
• 1/2 cup – water
- For the Filling:
- Take a bowl and add peanut powder, til powder, dry coconut powder, turmeric, chilli powder, coriander, garam masala, ginger-garlic paste, jaggery, salt and mix nicely and keep aside.
- Cut the small brinjals for stuffing, that is just give 2 cuts from the back deep enough to be stuffed.
- Apply very little salt from your finger inside each brinjal (optional).
- Fill each brinjal with the mix you prepared and leave some mix aside.
- Now heat the kadai or any vessel thick from the bottom. Add oil to the vessel and add jeera and rai.
- Add finely chopped onion and fry for 2 mins then add the left over peanut, till mix, stir for some time, then add finely chopped tomato and green coriander (leave some for garnishing).
- After tomatoes are cooked, add the stuffed brinjals and water. Put the lid on and cook for 20-25 mins on medium flame with very less stirring as it will break the brinjals.
- Garnish the brinjals with coriander leaves.
- Serve the masala baingan with steamed rice.
Recipe courtesy of Sify Bawarchi