Halwai October 9, 2019

Ingredients:

• 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

Method:

  1. For the Filling:
  2. 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.
  3. Cut the small brinjals for stuffing, that is just give 2 cuts from the back deep enough to be stuffed.
  4. Apply very little salt from your finger inside each brinjal (optional).
  5. Fill each brinjal with the mix you prepared and leave some mix aside.
  6. Now heat the kadai or any vessel thick from the bottom. Add oil to the vessel and add jeera and rai.
  7. 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).
  8. 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.
  9. Garnish the brinjals with coriander leaves.
  10. Serve the masala baingan with steamed rice.

Recipe courtesy of Sify Bawarchi