For someone like my husband who used to hate brinjals, i had to come up with recipes for him to start liking it. And this is one of those.
10nos – Small round Brinjals
2 nos – Onion, finely chopped
1 tsp – Mustard seeds
Salt to taste
4 tbsp – Oil
Coriander for garnishing
Roasted peanuts for garnishing
For the paste
1/4 cup – Freshly grated coconut ( you can use dry coconut as well)
2 tbsp – Peanuts
2 tbsp – Tamarind paste
2 nos – Dry red chillies
2 tbsp – Jeera
1 tbsp – Red chilly powder
1 tbsp – Haldi
1 tbsp – Salt
Wash the brinjals. Slit them cross wise.
Mix the filling in a bowl, and fill it into the brinjals.
Let them sit for sometime, till you get everything else ready.
In a pan, heat the oil
Add mustard seeds and let it crackle.
Add chopped onions and sauté till it turns pink.
Add brinjal and the remaining filling into the pan and sauté.
Add the ground paste and 1 cup water.
Add salt and jaggery, cover and cook.
Cook till the gravy thickens and the brinjal is cooked well.
Garnish is with some coarsley crushed peanuts and coriander leaves.
Serve it hot with rice, roti, lachedar paratha or Kerala parota.