This is a South Indian spicy dish which is served along with rice or chapathis. People who don’t like Eggplant/brinjal will definitely become a eggplant lover if they taste this.
- Small brinjals/eggplant – 8
- Oil – 1/3 cup
- Whole tamarind – one small lemon size (soaked in hot water)
- Mustard seeds – 1 tsp
- Curry leaves – a few
- Salt to taste
- Oil – 1 tsp
- Coriander seeds – 1 tbsp
- Cumin seeds – 1 tsp
- Urad dal – 1 tsp
- Channa dal – 1 tbsp
- Sesame – 1 tbsp
- Black pepper – 1 tsp
- Cloves -2
- Red chillies – 8 (if small 9-10)
- Coconut – 1/2 cup
- Peanuts – 2 tbsp
- Asafoetida – a pinch
- Salt to taste
Method of Preparation:
Heat 1 tsp of oil in a pan and add cumin seeds, cloves, coriander seeds, urad dal, channa dal, red chillies, pepper, followed by asafoetida. Transfer it to a plate and add coconut. Roast for 2 to 3 minutes.
Dry roast peanuts and sesame separately.
Let all the roasted ingredients cool and grind with a little salt to a coarse powder.
Split brinjal into four to six parts leaving the bottom portion in tact (see pic). You can also remove the stem portion and split it.
Stuff the brinjals with the masala and keep the remaining aside.
Now heat 3 tbsp of oil in a pan and add the stuffed brinjals. Keep turning the brinjal every 5 to 10 minutes cooking all the sides. Cover and cook until it becomes tender.
In between, remove the pith and seeds from tamarind and add it to the remaining ground powder and grind it to a fine paste. Add salt to the remaining masala, mix well.
Transfer the cooked brinjal to the plate. In the same pan add the remaining oil and add mustard seeds. When it splutters add curry leaves and the ground paste.
Let it cook for 5 to 10 minutes until oil starts separating. Add a cup of water and bring it to a boil and add the brinjal. Let it cook for 10 minutes over low heat until oil floats and the gravy thickens. Turn off the heat.
Serve hot with steamed rice and papad or roti.