Ingredients
6 small variety brinjals / badnekayi / baingan
1/4 cup desiccated coconut or grated dry coconut
2 tblsp peanuts
3 tsp white sesame seeds/ til
2 tsp daniya / coriander powder
1 tsp cumin/ jeera powder
1/2 tsp turmeric / haldi powder
2 tsp red chilli powder
1 tsp garam masala powder (I used Kolhapur kanda lahsoon masala)
1 tsp tamarind paste
Salt to taste
Jaggery to taste(optional)
1/2 cup finely chopped coriander leaves
2 finely chopped onions
2 sprigs of curry leaves
5 + 2 tsp oil
Procedure
Take the brinjals, slit them into a cross keeping the stem part intact. Put them in the salt water and keep them aside
Dry roast coconut, peanuts and sesame seeds separately and grind into a coarse powder
Put the ground powder in a bowl, add daniya pdr,haldi, jeera pdr,garam masala, salt, jaggery, tamarind paste, chopped coriander leaves, and half of the chopped onions 2 tsp oil and mix well
Stuff this masala in the slit brinjals and keep aside
Heat remaining 5 tsp oil, put curry leaves, chopped onions and saute until they turn light brown
Put the stuffed brinjals, remaining masala and half cup water, cook with a lid covered till the brinjals are cooked
Serve hot with hot phulkas.
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