It’s a very spicy dish. It is a pan fried with some of the exclusive Indian spices.
It is a dish of north-western side of India. So, it is best enjoyed with rotis and chapattis. Moreover, it provide essential nutrients, for instance it is a very good source of potassium and contains of water and fiber. It best suits for vegetarians.
Preparation Time: 5 mins
Marination Time: 5 mins
Cooking time: 11 mins
- 6-7 pieces of fresh and small brinjal
- Turmeric powder – 1tbs (small)
- Kashmiri red chilly powder-1 ½tbs (small)
- Dhania powder/ coriander powder- 2tbs(small)
- Curd- 1 bowl (medium)
- Garam masala powder- 1tbs (small)
- Tomato sauce- 3tbs (large)
- Homemade tomato puree-2tbs(large)
- Pan fried jeera powder/ fried cumin seeds powder-1tbs(small)
- Kasuri methi/ fenugreek leaves-1tbs(small)
- Coconut milk- 1cup
- Coriander leaves
- Refined white oil – ½ cup (small)
- Salt and sugar to taste
Wash the binjals well. Then, keeping the stem as it is, with a knife cut half portion of the brinjal into four halves.
Now, take a bowl, add curd, turmeric, Kashmiri chilly powder, dhania powder, garam masala powder, salt and sugar. Mix it well. Make a batter like this:
Now, stuff this half of this mixture into the brinjals nicely. And keep the other half of the mixture aside. Keep it marinated for 5mins.
The stuffed brinjals will look like this:
Now, heat a pan. Add oil to it. Now, add the stuffed brinjals into it slowly. Fry it well till brown.
Then, add tomato sauce, homemade tomato puree(Grind together tomatoes, boiled red chilies, some garlic and salt then to this paste add 1tbs (small) liquid corn flour and stir it well) into it. Toss it well.
Now, add the left over mixture of curd into it and stir it well.
Now, keep it on heat for 5mins covered. When you will notice its turning red and oil starts, coming out of it, and then add fried jeera powder and kashuri methi into it. Stir it slowly.
Then, pour the coconut milk into it. Again, cover it for 3mins. Now, when you will find that that it turns red in colour, oil is coming out of it, and it’s almost dried up, that means its ready, now add ghee into it.
Pour it in a serving plate and garnish it with coriander leaves. Best serve hot with chapattis, rotis and parathas.