• Turmeric powder – 1/4 tsp
• Brinjal or Eggplant (small size) – 7
• Channa dal – 25 g
• Urad Dal – 25 g
• Pepper – 5 g
• Coconut – 1 cup
• Red Chilli – 5 to 8 (or as per taste)
• Tamarind – a marble size of Tamarind (soak it in water before and take the juice from that) or (if it is the paste 1 – 2 tsp)
• Oil – As per usage or 50 ml
• Mustard to season
• Methi seeds – a few
• Curry leaves to season
• Salt to taste
- First cut the brinjal in a criss-cross manner without cutting it fully down to the bottom so that we have to stuff the ingredients.
- Fry the channa dal, urad dal, pepper and red chilli in a frying pan with little oil until it is brown.
- Grind it in the blender with the fresh grated coconut coarsely.
- Then stuff this ground items in the brinjal and keep the remaining masala.
- In the pan, put oil. Let it splutter. Add the mustard seeds, methi seeds and the curry leaves.
- Add the stuffed brinjals to this and fry until it is done.
- Do not worry if the stuffing comes out. But make sure that the brinjal is well done because if you add the tamarind to the mixture, the brinjal won’t cook.
- After making sure the brinjal is well-done, add tamarind, turmeric powder and let it simmer for 10 – 15 mins.
- After the smell of tamarind is gone, add the leftover masala to the mixture and let it thicken.
- Serve it with hot rice or ghee rice.
Recipe courtesy of Kavitha