Purple brinjals - 6
Tamarind – Lemon sized
Oil – 1 ½ tsp
For stuffing:
Onion – 1 large (sliced)
Jaggery – ½ tsp (grated)
Garlic cloves – 5
Turmeric poowder – ½ tsp
Red chilli powder – 1 tsp
Cinnamon stick – 1 inch
Ghee or Butter – 1 ½ tsp
Coriander powder – 1 tsp
Salt to taste
For seasoning:
Musterd seeds – ¼ tsp
Curry leaves
Procedure:
1) Take Brinjals wash, make quarters with stalk intact and make Tamarind thick juicy and extract pulp
2) Add 1 tsp oil in a cooking vessel, add garlic and cinnamon stick and saute for a few seconds. Add the sliced onions and saute till rawness disappears. Approx 5 mts. Keep aside to cool.
3) Once cool, make a coarse paste. Remove the paste into bowl, add salt to taste, red chilli pwd, jaggery, Turmeric poowder, coriander pwd and ghee. Combine well and stuff the brinjals with this paste.
4) Add the remaining oil in a vessel, add curry leaves and toss them for a few seconds. Add the musterd seeds and let them pop. Place the stuffed brinjals in the oil and cook on medium high flame for 3 mts. Now, cover with lid and let them cook on medium low flame for 10-15 mts. Keep checking in between and stir fry to ensure they don’t burn or stick to the pan.
5) Add the tamarind extract along with a cup of water. Bring to a boil and reduce flame and place lid and cook over low flame for 12-15 mts. The water content should reduce. Remove lid and cook over low flame and let the brinjals roast well and it appears like a dry saute. It should take about 8-10 mts for the brinjals to be well roasted. Turn off heat. If u want greavy u can add some water.
6) Garnish with Coriander leaves and serve hot with rice, pulka…..
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