Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 12 | Medium | Brinjals - black shiny -(Baingan) | Wash them, remove the stem |
| 0.5 | Nos. | Coconut (Narial) | Scrape and lgrind. |
| 2 | Tablespoon | Mustard Seed (Sarson) | For grinding |
| 2 | Tablespoon | Plums | For grinding |
| 1 | units | Turmeric/Haldi | For grinding |
| 5 | Nos. | Chillies Red Dry | For grinding |
| 1 | Nos. | Coconut (Narial) | For grinding |
| 5 | Medium | Chillies Green | For slicing |
| 1 | units | Ginger (Adhrak) | For slicing |
| 1 | Bunch | Coriander Leaves (Kothmeer) | For slicing |
| 3 | Nos. | Onions | For slicing |
| 2 | Tablespoon | Ghee | For Seasoning |
| 1 | Little | Asafetida (Hing) | For seasoning |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | For seasoning |
| 1 | Little | Tamarind | |Tamarind pulp water for taste |
Method:
Wash them, remove the stem, and slit them in four slits lengthwise, leaving the top part intact. (so that the masala penetrates the inside).
Scrape and grind the coconut, and take one and a half cup of thin juice. And three quarter cup of thick juice. See Coconut Juice Plain
Grind the mustard, salt, dry chillies, turmeric and quarter coconut.
Slice the green masala. Mix it with the ground masala. Fill the brinjals with this masala.
In a dekshi, heat the ghee for seasoning, and jam the garlic and fry. Add asafetida. Then put the Brinjals and masala. Boil in its own gravy Stir frequently. When they are cooked and dry, squeeze tamarind or Kokum water in the thin juice and pour it to the vegetable in the dekshi. Lastly add the thick juice and salt to taste.
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