Small Round Brinjals - 10 Nos
Grated Coconut - 100 gms
Coriander Seeds - 30 gms or 2 table spoon powder
Tomato - 2 Nos.
Jeera - 1 tbl spn
Turmeric - half table spn
Mustard Seeds - 1 tea spn
Garlic paste - 1 tbl spn
Curry leaves - 3 strings
Chilly Powder - 1 tbl spn
Heat oil in a pan and add half spn jeera, once its brown add tomatoes , once the tomatoes are fried, add coconut, coriander seeds and fry for abt 3 min, now add garlic paste, turmeric pwder, chilli powder, salt. Cool this to room temperature, grind the mixture into a fine paste without adding much water.
Slit the Brinjal like a plus such that you can stuff the paste into it. Do not remove the tail as it tastes good once cooked. Stuff the ground masala into each brinjal and keep the remaining paste aside.
Heat oil in a pan, add mustard seeds, jeera and once it splutters add curry leaves, now place all the stuffed brinjals on the pan and fry for abt 5 min, ensure that the brinjal is fried on all sides by turning them. Now add the left out paste with this and add enough water. The water would be absorbed as it boils. Boil this for abt 10 min by stirring it occasionally. Now check for the taste add salt or chilli powder if required.
You can have the gravy thick or like a thin paste as per your requirement. Serve hot with rice.
Serves : 4 persons