INGREDIENTS
- SMALL PURPLE ROUND BRINJALS – 259 GMS
- PEANUTS – 1/4 CUP
- DRY COCONUT GRATINGS – 2 TBSP
- ONION ROUGHLY CHOPPED – 1 BIG
- TAMARIND – 1 MARBLE SIZE
- GARLIC CRUSHED – 2 CLOVES
- GINGER PASTE – 1 TSP
- CORIANDER POWDER – 2 TSP
- CHILLY POWDER – 2 TSP
- TURMERIC POWDER – 1 TSP
- CUMIN SEEDS – 1 TSP
- OIL – FOR DEEP FRY
- SALT – TO TASTE
METHOD
- Wash, wipe and slit the brinjals like a cross.
- Set them aside
- Take a pan, dry roast peanuts, copra, garlic pods and onions seperately. Onions have to be roasted til light brown.
- Grind all ingredients along with the spice powders.
- Soak and extract tamarind in 1 cup of water. Stuff the brinjals with the ground masala and deep fry in oil.
- Take a tsp of oil.
- Add Cumin and fry till they become brown. Pour in the remaining masala. Saute till it swirls in the pan.
- Add the tamarind extract and salt and bring to a boil.
- Gently add the fried brinjals to the simmering gravy. Allow to simmer for another 5 minutes.
- Serve hot garnished with coriander leaves.
