Ingredients:

• 1/2 kg – small firm Brinjals
• 3 tbsp – roasted groundnut powdered coarsely
• 1/2 cup – yogurt
• salt to taste
• 3 – medium onions, chopped finely
• 1 tsp – Sugar
• 3 tbsp – oil
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• 1 tsp – Garam Masala powder
• 2 tsp – chilli powder
• 1 tsp – coriander powder
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• 2 tbsp – Coconut paste

Method:

1. Slit the brinjals into quarters leaving the stalks intact.
2. Wash and soak in a bowl of water with a little salt.
3. Mix the onions, coconut, sugar, spice powder/garam masala powder, chilli powder, coriander powder, groundnut powder, curds, ginger paste, garlic paste and salt together to make a smooth filling.
4. Stuff some of this mixture into each slit of the brinjals.
5. Heat oil in a pan and add the mustard seeds and cumin seeds.
6. When they began to splutter, slide in the brinjals slowly. Cover the brinjals with the remaining mixture.
7. Add 2 cups of water and cook covered on low heat till the brinjals are cooked, and the gravy is thick.
8. Serve as a side dish with rice or rotis.

Recipe courtesy of Bridget White