8-10 Green small brinjals.
2 Med sized onions
8-10 garlic cloves
1 cup peanuts powder
1 inch ginger
1/2 cup grated coconut
1 tbsp lemon juice
1 tsp Goda Masala (Recipe some time later)
1 tsp Red chilli powder
2 tsp Coriander Powder
2 tsp cuminJeera Powder
A key lime sized jaggery or according to your taste(Optional)
1 tsp Coriander Leaves chopped
1/4 tsp Mustard Seeds
1/2 tsp Cumin seeds
4-5 curry leaves
Trim the stems of the brinjals but don't remove them. Make a deep +-shaped cut without cutting all the way. Take care not to cut the brinjal in 4 pieces. Keep the slitted brinjals in salt water.
Chop oniions finely. Add peanut's powder, grated coconut, Goda masala, Chilli powder, Coriander and Cumin powder, jaggery and lemon juice. Now grate the ginger and garlic and mix everything. Add coriander leaves and salt. Add a tbsp of oil and mix everything together.
Stuff this mixture in the brinjals.
In a small pressure cooker or in a kadhai, heat oil. When the oil is hot eanough, add mustard and cumin seeds. Add the curry leaves and all the brinjals one by one carefully. Sprinkle some salt on the brinjals.
Now this is a most important and crucial stage. Only experts can do this. Hold both the handles and shake the brinjals. In this process, you should lift the cooker/kadhai off your gas and. Ideally all the brinjals should get turned up side down.
If you have any stuffing left out add now. If using pressure cooker add 3/4 cup water and close the lid of the cooker. Switch off the gas after two whistles. If using kadhai, close the lid and when cooked enough switch off the gas.
Serve hot with steamed rice/chapati/roti/bhakari.
1. If you do not have goda masala you can use MTR Multipurpose Curry Powder.
2. If you have Kanda Lasun masala use that and omit the chilli powder.