Brinjals Stuffed with Masala

Ingredients

Quantity	Measure	Ingredients	Description
1	Twigs/Sprigs	Bay Leaves /Tejpatta (Dry Cinnamon Leaf)
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
2	Bits	Cinnamon
4	Nos	Cloves (spice)
1/2	Nos	Coconut Copra
2	Tablespoon	Cooking Oil	Fry Curry leaves, paste etc
2	Tablespoon	Coriander/Dhania Powder	Roast on a thawa and grind
A	Few	Curry Leaves	To fry for garnish
1	Pods (whole)	Garlic	Make Ginger Galic Paste
3	Inch	Ginger	Make Ginger Galic Paste
1	units	Jaggery	To taste
1	Teaspoon	Jeera/Cumin Seeds	Roast on a thawa and grind
1	Teaspoon	Kuskus - poppy seeds	Roast on a thawa and grind
1/2	Teaspoon	Methi - Fenugreek	Roast on a thawa and grind
1	Teaspoon	Mustard Seed	Roast on a thawa and grind
4	Medium	Onion	Roast on a thawa and grind
1	Handfuls	Pea Nuts (Ground Nuts)	]
6	Nos	Pepper Corns	Roast on a thawa and grind
A	Little	Salt	To taste
1	Ball	Tamarind	Make tamarind water
4	Bits	Turmeric/Haldi	Roast on a thawa and 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.