Ingredients:

• 8 to 10 – small rounded firm Brinjals
• 1/4 cup – grated fresh Coconut
• 1/4 cup – curds
• 2 tbsp – grated Paneer
• 3 – medium onions, very finely chopped
• 1/4 cup – roasted groundnuts, powdered coarsely
• 1 tsp – black or other Garam Masala
• 1/4 tsp – Turmeric powder
• 1 tsp – chilli powder
• 1 tbsp – Dhania powder
• 1 tsp – cumin powder
• 1/2 tsp – each mustard and Cumin seeds
• 1 tsp – ginger-garlic paste
• 1 tsp – Sugar
• 1/4 cup – finely chopped Tomatoes
• 2 to 3 tbsp – oil
• salt to taste

Method:

1. Wash and clean the brinjals. Make 2 slits to form a cross. Leave the stalks intact.
2. Drop them immediately into cold salt water.
3. Mix the onions, coconut, paneer, all dry masalas, curds and ginger-garlic paste well and make a smooth filling.
4. Stuff some of this mixture into each slit of the brinjals.
5. Heat oil in a heavy or non-stick pan.
6. Add the mustard and cumin seeds and wait for it to splutter.
7. Put tomatoes, and simmer for 2-3 minutes.
8. Slide in the brinjals slowly.
9. Cover with the remaining mixture.
10. Add 2 cups of water.
11. Simmer on low, covered till done.
12. Stir once or twice in between.
13. Cook till brinjals are tender to touch.
14. Add more water to ensure the required consistency for the gravy.
15. Serve hot with chapattis.

Recipe courtesy of Saroj Kering