Serves 6-7
Ingredients
16-18 Small Brinjals (2" - 3" in length)
2-3 tbsps Oil
4 cloves of garlic, chopped
1/2 an onion, chopped
1 tsp mustard seeds
1 tsp Turmeric powder mixed with 1 tsp salt
1/8 cup water, add more only if needed
For masala stuffing
3 tbsps grated coconut
1/2 an onion, peeled and chopped
4" Ginger stick
3 Green chilies
2-3 tsps Jaggery (bella)
5 to 6 sprigs of coriander leaves, chopped
1 1/2 tbsps Fresh Tamarind, alternatively use 2 tbsps tamarind paste
Method
Wash the brinjals to clean them. Next, chop the brinjal stalk in half, trimming its calyx on top to keep the brinjal neat. From the base of the brinjal, slit the vegetable crossways up till the centre. This is to insert the stuffing mixture.
Smear the turmeric powder and salt mixture inside the slits made in the brinjal. Use your fingers to do this gently.
Make the stuffing mixture by grinding all the ingredients listed under this section to semi-fine paste. Please note, if you are using fresh tamarind, wash the tamarind and add it directly to blend. Smear and stuffing the brinjal generously with this masala. Keep the excess masala mixture aside to add later to the brinjal when cooking it.
In a large skillet, add the oil and bring it to heat. Temper the mustard seeds and saute the chopped garlic and onion till golden. Carefully place the stuffed brinjal pieces one at a time, spacing them out. Turn the heat to low and fry the brinjal evenly on all sides for about 5 minutes.
Now add the left over masala, if any along with a quarter cup of water, stirring the brinjal mixture gently. Ensure not to break the brinjal or disturb the stuffing. Increase the heat and cook for another 5 to 6 minutes or till the time the the oil oozes to the surface of the mixture. Stir the mixture gently every minute. Check for taste, add more salt or tamarind if needed.
Serve with hot rice or roti
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