Ingredients:

• 6 – small eggplants (brinjal)
• 4-5 – Garlic flakes
• A small piece of Ginger
• dry Coconut (copra) flakes
• 2-3 tbsp – Red Chilli powder
• 2 tbsp – roasted Peanut powder
• 3 tbsp – Garam Masala (optional)
• a pinch of Cumin seeds and Mustard Seeds
• 2-3 tbsp – vegetable or Peanut oil
• Salt to taste

Method:

1. Make 4 vertical slits in each brinjal, keeping the lower portion intact.
2. Put them in salted warm water.
3. Grind garlic, ginger, coconut flakes, red chilli powder, garam masala, peanut powder and salt to form a smooth paste.
4. Remove the brinjals from water and place them on a plate.
5. Stuff the masala into the cut portion of the brinjals.
6. Heat a pan, add oil.
7. When the oil is hot, add the cumin and mustard seeds and let it splutter.
8. Place the brinjals in the pan and toss them in the oil.
9. Pour water as desired if curry is required or sprinkle just enough water for the brinjals to be cooked.
10. Cover with a lid.
11. Cook for 15-20 mins.
12. Serve hot with steamed rice or chapatti or even bhakari (Jowar/Bajri Bread).

Recipe courtesy of Anima Dinesh Sabale