Ingredients:
250gms Small Brinjals (Egg Plant)
30ml Oil
100gms Til Seeds
25gms Poppy Seeds
10gms Coriander Seeds
5gms Turmeric Powder
10gms Chili Powder
25gms Tamarind Pulp
100gms Onion, Chopped
1 inch Ginger piece
50gms Dry Coconut
5 gms Urad Dal (Black Gram split)
5 gms Cumin Seeds
5 gms Mustard Seeds
2 tbsp Coriander leaves, Chopped
Salt to taste
Method:
Wash and cut the Brinjals into four sections, in such a way that each Brinjal is still held together at one end. Place in water. Heat 10ml of the Oil in a pan and fry the Til seeds, Poppy Seeds, Coriander Seeds, Turmeric Powder and Chili Powder for 2 minutes. Add the Tamarind, Onion, Ginger and Dry Coconut and fry for 3 minutes. Grind the mixture to a paste, adding Salt to taste and a little water. Stuff the Brinjals with this filling and set aside.
Heat the remaining Oil and add Black Gram Dal, Cumin Seeds and Mustard Seeds. When the Mustard Seeds start to splutter add the stuffed Brinjals and cook on a low heat till soft and done.
Garnish with the chopped Coriander leaves. Serve hot.
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Tags: main course, lunch, dinner, curries, side dishes, gravy.
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