Ingredients
Small brinjals – 6–8, slit but kept whole
Onion – 1 medium, finely chopped
Tamarind – small lemon-sized ball, soaked
Red chili powder – 1 tsp
Turmeric – ¼ tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Garam masala – ½ tsp
Groundnuts – 2 tbsp, roasted and powdered
Sesame seeds – 1 tsp, roasted and powdered
Oil – 3–4 tbsp
Salt – to taste
Fresh coriander – for garnish
Execution
1. Prepare the Stuffing
Mix roasted groundnuts + sesame seeds + chili, turmeric, coriander, cumin, garam masala, salt, and a little tamarind pulp to form a thick paste.
2. Stuff the Brinjals
Wash brinjals and make slits without cutting through.
Stuff generously with the prepared masala paste.
3. Fry
Heat oil in a pan, place stuffed brinjals carefully.
Cover and cook on low flame, turning occasionally, until brinjals are tender and cooked through (10–12 mins).
Garnish with fresh coriander.
4. Serve
Serve hot with steamed rice or roti.
Additional tips
Use small, tender brinjals; large ones don’t cook evenly.
Roast peanuts and sesame seeds well for extra flavor and crunch in stuffing.
Cook on low flame with lid to let the brinjals absorb all spices without burning.