A side dish prepared using Egg Plants / Aubergine. This dish is from Andhra Pradesh.
Time Required: 40 Minutes
Ingredients:
5 Brinjals
Lemon sized Tamarind, soaked in water
1 big Onion, Chopped finely
1tbsp Jaggery
1tsp Chili Powder
1tsp Coriander Powder
1tsp Jeera / Cumin Powder
4tbsp Oil
1tsp Mustard Seeds
½ tsp Turmeric Powder
½ tsp Methi / Fenugreek Seeds
2 Bay leaves
4 Cloves
3 Whole Cardamoms
4 pieces of Cinnamon
Salt to taste
For the Masala paste:
½ Cup Fresh Grated Coconut
1” piece Ginger
7 Pods of Garlic
½ Cup Groundnuts / Peanuts, Roasted and Peeled
¼ Cup Yellu / Sesame Seeds, Roasted
4 sprigs of Coriander leaves
5 Green Chilies
Method:
Grind the ingredients for the masala to a paste. Slit the Brinjals into four segments along with the stem. Either deep fry the brinjals or shallow fry them or keep it as it is. I have neither deep fried nor shallow fried the Brinjals.
Fill in the Masala paste into the brinjals.
Heat Oil, add Mustard Seeds, Fenugreek Seeds, Bay Leaves, Cloves, Cardamoms and Cinnamon. Stir for few seconds, next add Onions and sauté for 2 minutes. Add Jeera, Chili and Coriander Powder. Add Jaggery, Salt and Tamarind water.
Arrange all the stuffed Brinjals in the Masala and add 1 cup of water. Close the vessel and cook for 2 minutes, if the Brinjals are deep or shallow fried or cook until the Brinjals become soft.
Remove to a serving dish and serve with Roti, Pulao / Biryani and Raitha / Kadhi.
