Ingredients
- Brinjals - 9 small sized
- Channa dal - 5 tsp
- Jeera - 4 tsp
- Dry red chillies - 10
- Peanuts/Groundnuts - 1/2 cup
- Dry coconut - 4 tsp
- Sambar powder - 3 tsp
- Curry leaves - a few springs
- Green chillies - 5 nos
- Tamarind pulp -
- Coriander leaves - for garnishing
- Salt to taste
- Oil - 3 tsp
For Seasoning
- Mustard seeds - 1/2 tsp
- Urad dal - 1/2 tsp
- Channa dal - 1/2 tsp
- Dry red chillies - 1/2 tsp
- Asafoetida - 1/4 tsp
Method
- Heat some oil in a pan and fry channa dal, dried red chillies, jeera, peanuts in low flame for few mins and set aside. In the same pan fry dry coconut. Allow it to cool, add salt and grind the above fried ingredients to coarse powder along with some sambar powder and set aside.
- Wash and cut the brinjal in the center both ways. Make sure the brinjal is still whole and not chopped fully. There should be two slits in the middle.
- Stuff the ground masala into the brinjals gently ensuring that they dont break. Keep aside.
- Heat oil in a kadhai and fry brinjals in low flame till brinjals turn soft and set aside. (cover with a lid and stir occassionally)
- In the remaining oil, add seasoning ingredients, curry leaves, green chillies. fry for 2 mts in low flame.
- Add fried brinjals, and cook for few mins in low flame.
- Add roasted powder, some tamarind pulp and some water, adjust salt and stir gently so that brinjals do not break. leave on low flame for few mins.
- Garnish the curry with fresh coriander leaves.
- Serve hot with rice or rotis.
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