Stuffed Eggplants/Brinjals

Serves: 4

Ingredients

• 10 small eggplants,
• 1 tsp ginger-garlic paste,
• 1 cup dry shredded coconut,
• 1/2 cup roasted peanut powder,
• 2 tbsp sesame seeds,
• 1 tbsp coriander seeds,
• 1 tbsp cumin seeds,
• 1 tsp garam Masala ,
• 1/2 tsp concentrated tamarind paste
• 1 tbsp jaggery,
• 2 tsp chili powder,
• 1/2 tsp asafoetida,
• 1/2 tsp turmeric powder,
• 2 tsp oil,
• salt to taste.

Method

• Give four vertical slits to the eggplants.
• Keep them in salt water for 15 minutes and rinse. Set aside.
• Roast coconut, sesame seeds, coriander,cumin seeds together till light brown.
• Add tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chili powder and garam masala to the roasted mixture and grind it.
• Stuff all the eggplants with above masala.
• Take a pan, and heat oil in it,add asafoetida and turmeric powder.
• Add the eggplants and the leftover masala.
• Fry the masala nicely then add 1/2 cup warm water.
• Cover and cook over low-medium heat for about 20-25 min or until the eggplants turn soft and completely cooked.
• Stir it to check if the eggplants are done. If not, cook further until done.
• Garnish with coriander leaves.
• Serve hot with naan.