|
Ingredients (Measurement Conversion Calculator) Turmeric powder - 1 teaspoon
Bringal or Aubergine - 0.5 kg
Grated coconut - 2 Tablespoons
Ginger - 1 small piece, grated
Onions - 3-4, coarsely chopped
Garam Masala - 1 Tablespoon
Chilli powder - 2 Tablespoons
Salt - to taste
Cumin seeds - 1 teaspoo
Tamarind - a small lump
Garlic - 4-5 cloves, crushed
Directions
Take all the ingredients and grind in a mixer, without adding water. Add 2 tablespoons of oil in a pan and heat it. Add the mixture in the pan. Fry the mixture properly. Take pan off the heat and let it cool. Take the brinjal, and slit it in 4. Fill the slits in the brinjal with the mixture. Heat 2 - 3 tablespoons of oil in kadai, and add the stuffed brinjal. Let the brinjal roast. Sprinkle little water on the brinjal. Put small piece of jaggery to taste if required. Let it cook for 15-20 minutes.
|
Vegetable dish, served as main course
|
 |
|
|
|
