STUFFED BRINJAL

The soft flesh of the baby brinjals and the nutty filling give this dish contrasting texture. The filling can be prepared ahead of time.

INGREDIENTS:
Baby brinjal - 8-10
Turmeric powder - 1/2 tsp
Amchor powder - 1tsp
Coriander leaves chopped - 2tbsp
Salt to taste
Masala for stuffing:
Whole red chilli - 2-3
Whole coriander seeds - 2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds -1 tsp
Funnel seeds - 1 tsp
Kalonji - 2 tsp

METHOD:

• In a pan, dry roast all the ingredients for stuffing in the same order as some of them needs to be roasted longtime than other ingredients.
• Grind this mixture to a fine powder. Then add turmeric powder, amchor powder and salt. To this add little water to make a paste and keep it aside.
• To prepare brinjal for stuffing, two cuts are made across each individual brinjal to make a + sign, keeping the crown intact.
• Divide the stuffing into equal portions. Open each brinjal, fill the mixture between each section.
• Now heat oil in a pan on medium heat. Place the stuffed brinjals in the pan, cover it and let it cook.
• Turn the brinjal in between to cook them evenly. Continue cooking till the brinjal is nicely cooked through.
• Garnish it with coriander leaves and serve hot.

Makes 3-4 servings.