Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Kilogram | Brinjals - small round. | Cut in 4 equal slits without touching the top. |
| 12 | Nos. | Chillies Red Dry | Roast on a thawa and grind |
| 4 | Bits | Turmeric/Haldi | Roast on a thawa and grind |
| 6 | Nos. | Pepper Corns | Roast on a thawa and grind |
| 1 | Pods (whole) | Garlic (Lason, Losun) | Make Ginger Galic Paste |
| 4 | Medium | Onion | Roast on a thawa and grind |
| 1 | Ball | Tamarind | Make tamarind water |
| 2 | Tablespoon | Cooking Oil | Fry Curry leaves, paste etc |
| 1 | Teaspoon | Mustard Seed (Sarson) | Roast on a thawa and grind |
| 1 | units | Jaggery | To taste |
| A | Little | Salt | To taste |
| 3 | Inch | Ginger (Adhrak) | Make Ginger Galic Paste |
| A | Few | Curry Leaves (Kadi patta) | To fry for garnish |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Roast on a thawa and grind |
| 2 | Tablespoon | Coriander/Dhania Powder | Roast on a thawa and grind |
| 1/2 | Teaspoon | Methi - (Fenugreek) | Roast on a thawa and grind |
| 1 | Teaspoon | Kuskus - poppy seeds | Roast on a thawa and grind |
| 1 | Handful | Pea Nuts (Ground Nuts) | Crushed in bits. Add |
| 4 | Nos. | Cloves (Lavang) | Crushed in bits. Add |
| 2 | Bits | Cinnamon (Dalchini) | Crushed in bits. Add |
| 1 | Twigs/Sprigs | Bay Leaves) (Dry Cinnamon Leaf) | Fry in seasoning make bits |
| 1/2 | Nos. | Coconut Copra | Grind |
Method
Wash the brinjals. Trim stalks and calyx and slit them from the lower end in 4 equal slits without touching the top.
Prepare the ginger garlic paste, by grinding these two separately in a little water.
Roast the other masala, on a thawa, one by one, and then grind all together in a mixer. Make 1 tea cup tamarind water of one ball of tamarind and grind the masala with it.
In 200 ml sweet oil, fry some curry leaves, and put the garlic and ginger paste and fry as well. Then add the ground masala, and simmer for a few minutes. Keep the vessel down and take out half the masala.
Take each brinjal, stuff it with the masala, and put it back in the dekshi in which half of the masala is left. When all have been stuffed, then simmer well till the brinjals are cooked. You may need to add a little hot water, to prevent it from getting burnt.
When cool, the brinjals can be preserved in a jar for 8 days.
You can boil eggs, and half them, and garnish the dish with them on the top.
You can use capsicums instead of brinjals.
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