Thursday, February 4, 2010
Small purple brinjals - 8
Ginger paste - 1/2 tsp.
Red chilli powder - ½ tsp or to taste
garam masala - 1 tbsp
Coriender powder -1tbsp
Turmeric powder- 1 tsp
Fennel seed powder- 1 1/2 tbsp
Dry mango powder-- 1 tbsp
cumin powder - 1 tbsp
Black satl - 1/2 tsp
garlic - paste or chopped finely - ½ tsp
Salt - 1 tsp or to taste.
oil - 2 tbsp of your choice.
cumin seeds - ½ tsp
Asafoetida - 1/2 tsp
1-slit the brinjals in four without separating them .
2-Mix well the spices for stuffing with 2-3 drops of oil. Keep aside for 10 minutes.
3-Fill the stuffing into the slit brinjals and press together.
4-Keep aside the leftover stuffing if any.You can use it while cooking.
5-Heat Oil in a deep pan. Add cumin seeds and Asafoetida,let it splutter.
6-Place the stuffed brinjals carefully with open side up.
7-Add the leftover stuffing over the brinjals.
8-Cover and cook on low heat for 10-12 minutes.
9-Move the brinjals carefully with a spoon on their sides. Sprinkle a little water if necessary for cooking.
10-Cover and Cook till just done. The brinjals should not lose their shape or become very soft.
NOTE--1-You may store this in fridge for 2 days and reheat and serve.
2-You can use tamarind pulp in place of dry mango powder.