Ingredients:

• 8-10 – small, round Brinjals
• 3 – medium onions, very finely chopped
• 3 tbsp – roasted groundnuts, powdered coarsely
• 3 tbsp – grated fresh Coconut
• 1 tsp – black or other Garam Masala
• 1 tsp – chilli powder
• 1 tsp – Dhania powder
• 1.5 tsps – Sugar
• salt
• 2-3 tbsps – oil
• 1/2 tsp – mustard
• 1/2 tsp – Cumin seeds
• 1 tsp – garlic-ginger paste or grated
• 1/4 cup – Curd

Method:

1. Wash and the clean brinjals. Make 2 slits to form a cross. Leave the stalks intact. Drop them immediately into cold salted water.
2. Mix the onions, coconut, all dry masalas, curd, and ginger-garlic paste well, and make a smooth filling.
3. Stuff some of this mixture into each slit of the brinjals.
4. Heat oil in a heavy or non-stick pan, add the mustard, cumin seeds wait for it to splutter, then slide in the brinjals slowly.
5. Pour in the remaining mixture. Add 2 cups water. Simmer on low flame.
6. Stir once or twice in between.
7. Cook till brinjals are tender to touch. Serve hot with wheat or jowar chapattis.

Recipe courtesy of Sify Bawarchi