8-10 small rounded firm brinjals(Eggplant)
3 medium onions , chopped and roasted
3 tbsp. roasted groundnuts powdered coarsely
3 tbsp. grated fresh coconut, roasted
1 tsp cloves, roasted
2 tsp red chilli powder, roasted
2 tsp dhania-jeera(coriander-cumin seed mixture ), roasted and powdered
1 small bunch coriander leaves, chopped and roasted
salt to taste
2-3 tbsp. oil
1/2 tsp each mustard and cumin seeds
1/2 cup curds(plain unflavored yoghurt)
Wash and the clean brinjals. Make 2 slits to form a cross.
Rub them with some curd and salt and set aside.
Mix all the roasted masala in the blender with some curd to
make a smooth filling. Stuff some of this mixture into each
slit of the brinjals.
Heat oil in a heavy or non-stick pan, add the mustard, cumin
seeds wait to splutter, slide in the brinjals slowly.
Any mixture which is remaining can be now added to cover the
Add some water.
Simmer till the vegetable is tender and done.