Sunday, 28 October 2018

Enjoy the mouth-watering stuffed Eggplant - Brinjals


Enjoy the mouth-watering stuffed Brinjals (eggplant) as a main course item with your loved ones!


10 Small round violet Brinjals (Tender) 
½ Cup Coconut (Grated) 
4 Tbsp Bengal Gram Dal 
2 Tbsp Udad Dal (Skinned) 
8 Dry Red Chillies 
¼ Tsp Fenugreek Seeds 
½ Tsp Cumin Seeds 
½ Tsp Mustard Seeds 
½ Tsp Tamarind Paste 
¼ Tsp Stevia Powder 
3 Tbsp Oil 
Salt to taste 
1 Tsp Turmeric Powder 
Curry Leaves 

Wash and slit Brinjals. Remove the tops. Put the Brinjals in salted water. Fry coconut, Bengal gram dal, udad dal, red chillies, fenugreek seeds, cumin seeds, and mustard seeds in a little oil. Grind the fried mixture with tamarind, stevia powder, and salt to a fine paste. Add a little water at the time of grinding. Stuff this masala in Brinjals. (Reserve any leftover masala) Heat oil in a thick kadhai. 
Put mustard seeds in oil and, when they splutter, add curry leaves and turmeric powder. Place all the stuffed Brinjals one by one in the pan. Cover and cook for 5-6 mins. Now turn the Brinjals. Add water to the remaining masala (if any) and mix well. Pour the masala on the Brinjals and mix well. Do not cover. Cook until done. Garnish with chopped coriander leaves.

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