Stuffed Aubergine
| 1/4 kg small brinjal (baingan) | 1 tsp ginger-garlic paste |
| 2-3 onions, chopped | 1 tbsp sesame seeds (fry a little) |
| 1 tbsp grated coconut | 1 tbsp roasted groundnuts |
| 1/2 tsp turmeric powder | 1/2 tsp coriander powder |
| 1/2 tsp cumin powder | 1/2 tsp garam masala |
| 1-2 tbsp tamarind pulp | 1 tsp red chili powder |
| Salt to taste | 4-5 tbsp oil |
METHOD:
1. Slit brinjals from both the sides without cutting it completely.
2. Make a smooth paste of sesame seeds, roasted peanuts and grated coconut.
3. Heat a pan, pour 2 tbsp of oil in it and fry the brinjals until they become soft and keep aside.
4. Pour the rest of the oil in the pan and heat it. Add ginger garlic paste, chopped onions and fry until the onions turn light brown.
5. Add the masala paste. Fry for a minute and keep stirring. Now add turmeric powder, cumin powder, coriander powder, red chili powder and mix well.
6. Then add the tamarind pulp, salt and stir well. Now add the fried brinjals, cover the pan with a lid and cook on a medium flame for 5 minutes or until the brinjals are completely cooked.
7. Add the chopped coriander and serve hot with chapaties or plain rice.
Preparation time: 20-30 minutes