- 12 Small Brinjals / Eggplants
- 1-2 Slit Green Chillies
- 2-3 tbsp Oil
- 1-2 tbsp Coriander Leaves
For the stuffing
- 1 Dry Red Chilli
- 2 Small Onions
- 1/2 cup Peanuts
- 1 tbsp Coriander Seeds
- 2 tbsp Desiccated Coconut / Dry Coconut
- 1 inch Cinnamon Stick
- 3-4 Cloves
- 1 inch Ginger
- 3 Garlic Cloves
- 1-2 Green Chillies
- 1/4 tsp Turmeric Powder
- Tamarind small lemon size ball
- 1 tsp Jaggery
- 1 tbsp + 1 tsp Oil
- Salt to taste
To prepare the stuffing, heat a tsp of oil in a pan and add cloves, coriander seeds, cinnamon stick and peanut and fry until golden brown color.
Add dry red chilli and fry for a couple of seconds.
Take them out of the pan and keep it aside.
In the same pan, add one tablespoon of oil and add and saute slit green chillies and chopped onions until they are transparent.
Add dry coconut or desiccated coconut to it and give it a mix.
Combine the roasted peanuts mixture, sauteed onion, turmeric, ginger, garlic, tamarind, salt and jaggery in a blender and grind to a smooth paste by adding a little water. Keep it aside.
Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact.
Now stuff the eggplants with the ground mixture and keep them aside.
Heat 2-3 tablespoons of oil in a pan. Place the stuffed eggplants carefully into the pan and give it a mix.
Add the leftover filling and one cup of water to the pan.
Mix well and cover with a lid.
Let it cook over a medium – flame until they are soft and cooked.
Keep stirring in between and add more water if needed. Adjust salt if needed.
Once they are done, add chopped coriander leaves and serve hot with rice or roti.