Stuffed Brinjal with Dry Coconut Masala.

Preparation time 15 minutes

Cooking time 15 minutes

Total time 30 minutes

Servings 4 people

Type of Recipe: Subzi

Name of author: Asmi Kadam

Ingredients:

· 7 to 8 Brinjals medium size

· 2 chopped Onions

· Curry Leaves

· 1 teaspoon Mustered seeds

· Oil

· 1 tablespoons red Chili powder

· ½ teaspoon Turmeric

· Salt

· For grinding Masala

ü ½ cup sliced dry Coconut

ü 5 to 6 Garlic cloves

ü Small piece of Ginger

ü 1 tablespoons Poppy seed

ü 2 tablespoons Peanuts

ü 4 to 5 red Chili

ü 1 teaspoon Cumin seeds

ü 1 teaspoon Coriander seeds

ü Oil.

Method:

First, prepare the masala paste. Dry roast the peanuts. Transfer it into the plate.

Now add, dry coconut in a pan with garlic and ginger. Add one teaspoon of oil. Roast till coconut change the colour. Now add red chili, cumin, coriander seeds and Poppy seed. Fry it. Switch off the flame. Allow to cool down.

Now transfer the roast masala into the mixture jar. Grind it. Add peanuts, turmeric and salt into the masala. And grind it. The final masala paste is ready.

Now heat a pan on a medium flame, add 1 tablespoons of oil. Add chopped onions. Fry the onions till golden brown. Now add red chili powder, turmeric and salt. Mix it well. Now add grind masala and chopped coriander into the onions. Mix it well. Now this masala we use in brinjals for stuffing.

Now take the brinjals and make a two cuts in between for filling the brinjals.

Now fill the grated masala into the brinjals.

After filling all the brinjals, heat a kadai on a medium flame, pour 1 tablespoons of oil, add crushed garlic, and curry leaves and asafoetida. Once garlic change the colour, add stuffed brinjals. Fry it for 1 minute. Add glass of water and allow to cook for 10 minutes. Keep a lid on a kadai.