Ingredients:

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

Method:

1. Wash and the clean brinjals. Make 2 slits to form a cross. Leave the stalks intact. Drop them immediately into cold salt water.
2. Mix the onions, coconut, all dry masalas, curd, ginger-garlic paste, well and make a smooth filling. Stuff some of this mixture into each slit of the brinjals.
3. Heat oil in a heavy or non-stick pan, add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly.
4. Cover with remaining mixture.
5. Add 2 cups water. Simmer on low, covered till done. Stir once or twice in between.
6. Cook till brinjals are tender to touch.
7. Serve hot with wheat or jowar chappatis.

Recipe courtesy of Sify Bawarchi