Ingredients For The Stuffing
➔ 8-10 small brinjals (eggplants)
➔ 1/2 cup roasted peanuts, coarsely ground
➔ 2 tablespoons grated coconut (fresh or dried)
➔ 1 tablespoon sesame seeds, roasted
➔ 2 teaspoons coriander powder
➔ 1 teaspoon cumin powder
➔ 1 teaspoon red chili powder
➔ 1/2 teaspoon turmeric powder
➔ 1 teaspoon garam masala
➔ 1 tablespoon jaggery (or sugar)
➔ Salt to taste
For the Curry Base
➔ 3 tablespoons oil
➔ 1 large onion, finely chopped
➔ 1 large tomato, finely chopped
➔ 1/2 teaspoon mustard seeds
➔ 1/2 teaspoon cumin seeds
➔ A pinch of asafoetida (hing)
➔ 8-10 curry leaves
➔ 1-2 green chilies, slit
➔ 1/2 teaspoon turmeric powder
➔ 2 cups water
To Garnish
➔ 2 tablespoons fresh coriander leaves, chopped
wash the brinjals thoroughly and pat them dry, ensuring the stems remain intact. Carefully slit each brinjal into quarters lengthwise, making sure to leave the base connected so they hold their shape.
For the stuffing, mix together roasted peanuts, grated coconut, sesame seeds, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, jaggery, and salt in a bowl. Blend these ingredients well to form a flavorful mixture, then gently stuff each brinjal with the prepared filling and set them aside.
To cook the curry base, heat oil in a kadhai or deep pan over medium heat. Add mustard seeds and let them splutter before tossing in cumin seeds, asafoetida, curry leaves, and slit green chilies. Sauté briefly until aromatic. Add finely chopped onions and cook until they turn golden brown, then stir in chopped tomatoes and cook until the mixture becomes soft and mushy. Sprinkle turmeric powder over the base and mix to combine. Next, gently place the stuffed brinjals into the pan, ensuring they are well coated in the masala. Allow them to cook for 2-3 minutes, turning occasionally. Pour in water, cover the pan, and let the dish simmer on low heat for 25-30 minutes, or until the brinjals are tender and have absorbed the rich flavors of the curry. Finally, garnish with freshly chopped coriander leaves and serve hot.