Ingredients
4 baby brinjals
4 tsp oil
1 onion finely chopped
1 tsp mustard
1 sprig of curry leaves
1/2 tsp turmeric powder
Salt to taste
For the stuffing:
In a bowl mix, the below mentioned ingredients
3 tbsp finely chopped onion
2 tbsp grated coconut(I used desiccated coconut)
2-3 tblsp huli pudi or sambar powder
3 tsp roasted peanut pdr(I used peanut chutney pudi)
1/4 cup chopped coriander leaves
Salt to taste
Jaggery to taste(Optional)
little tamarind
2 tsp oil
Procedure
Wash the brinjals, cut the stem and make a slit on both the ends
Stuff with the stuffing and keep aside
In cooker heat oil, add mustard when it splutters add curry leaves and chopped onions
Saute onions until light brown in colour, add turmeric powder, stuffed brinjals, remaining masala if any, salt, jaggery and 1/2 cup water
Mix well and close the lid of the cooker
Cook for 2 whistles and your dish is ready
Open the cooker once the steam is released, check for the salt and serve hot with roti or phulkas.
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