Ingredients:

• Small Brinjals – 8
• Chopped Onions – 2
• Tomatoes – 2
• Coriander seeds – 1 tbsp
• Khus Khus – 1 tbsp
• Garlic Cloves – 2
• Ginger – small piece
• Dry Coconut powder – 3 tbsp
• Red Chilli powder – 1/2 tbsp
• Salt
• Milk – 1 cup
• Cumin – 1 tbsp
• Mustard Seeds – 1 tbsp
• Turmeric powder – 1/4 tbsp
• Oil

Method:

1. Cut brinjals into 4 parts without slitting the top edge. Soak them in salt water for half an hour
2. Prepare the masala paste by grinding coriander seeds, khus khus, onion, ginger, garlic, tomatoes, coconut powder, red chilli powder, turmeric powder and salt
3. Stuff the masala into the brinjals and keep the remaining masala aside
4. Heat oil in a large vessel and add mustard seeds and cumin seeds
5. After mustard seeds splutter, drop the brinjals and the remaining masala in the vessel. Cover the vessel with lid and boil for 10 mins
6. While brinjals boil with the masala paste, add the milk and mix the curry occasionally until brinjals are completely cooked (don’t add water)
7. Serve with hot rice

Recipe courtesy of Surekha