Stuffed Eggplants

Hyderabadi Style


Ingredients
Baby brinjals     250 grams
Onions     2 medium
Ginger     1 inch piece
Garlic     6-8 cloves
Curry leaves     1 sprig
Coriander seeds     1 1/2 teaspoons
Sesame seeds (til)     1 1/2 tablespoons
Peanuts     2 tablespoons
Cumin seeds     1/2 teaspoon
Poppy seeds (khuskhus/posto)     3/4 teaspoon
Dry coconut (khopra), grated     1 tablespoon
Fenugreek seeds (methi dana)     a pinch
Turmeric powder     a pinch
Red chilli powder     1/2 teaspoon
Jaggery (gur) or sugar     1/2 teaspoon
Tamarind pulp     2 tablespoons
Oil     1/2 cup
Salt     to taste

Method

• Wash brinjals and make slits along the length taking care that the brinjal is held together at the stem
• Peel, wash and quarter onions. Dry roast on a tawa till they turn lightly brown and soften. 
• Peel, wash and roughly chop ginger and garlic. 
• Wash curry leaves and pat them dry. 
• Dry roast together coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, khopra and fenugreek seeds till they begin to change colour and give out a nice aroma. 
• Grind together roasted onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery or sugar to a very fine paste. 
• Add tamarind pulp and mix well. 
• Stuff this mixture into the slit brinjals and reserve the remaining mixture. 
• Heat oil in a kadai, add curry leaves and sauté for a minute. 
• Add the stuffed brinjals and sauté for about ten minutes. 
• Add the reserved masala mixture and mix gently. 
• Add half a cup of water, cover and cook over medium heat till the brinjals are fully cooked and oil comes to the surface. 
• Serve hot.