Authentic Maharastrian recipe made of aubergines stuffed with a unique blend of coconut & spices. Worth all the effort.
Ingredients:
10 small sized aubergines/brinjals
2 tbsp oil
1/2 tsp turmeric powder
1/2 tsp mustard seeds
Ingredients:
10 small sized aubergines/brinjals
2 tbsp oil
1/2 tsp turmeric powder
1/2 tsp mustard seeds
For paste/ masala mixture
1/2 cup grated coconut
1 medium onion
1 tsp goda masala
1 tsp cumin seeds
2/3 garlic cloves
1 tsp red chilli powder
1/2 inch ginger
salt to taste
1 tbsp of tamarind paste
1/2 inch jaggery/ sugar
Method:
Give 4 cuts to the brinjals to make pockets and put in vessel with
water. Add salt to the water so that the brinjals stay fresh. Do not cut
into halves.
Now put all the other ingredients in a mixie except for tamrind and sugar and grind it. After the mixture is done keep aside. Add water to tamrind paste and sugar/ jaggery and prepare a fine paste. Now add this paste to the masala mixture and mix well. Fill this masala mixture in to brinjal pockets. Keep the left over masala mixture aside if any. Marinate for 5 mins.
Now in pan/ kadhai add oil & mustard seeds. When the seeds pop add turmeric and the remaining masala mixture if any. Saute for few seconds.Now place the stuffed brinjals in kadhai adding a little water.Cover with a lid and cook for about 20-25 mins till done. Ensure that brinjals don't stick to the bottom.
Garnish with grated coriander and coconut. Serve with roti/ bhakri.
It's worth the effort you will be happy after you eat it trust me.
1/2 cup grated coconut
1 medium onion
1 tsp goda masala
1 tsp cumin seeds
2/3 garlic cloves
1 tsp red chilli powder
1/2 inch ginger
salt to taste
1 tbsp of tamarind paste
1/2 inch jaggery/ sugar
Method:
Now put all the other ingredients in a mixie except for tamrind and sugar and grind it. After the mixture is done keep aside. Add water to tamrind paste and sugar/ jaggery and prepare a fine paste. Now add this paste to the masala mixture and mix well. Fill this masala mixture in to brinjal pockets. Keep the left over masala mixture aside if any. Marinate for 5 mins.
Now in pan/ kadhai add oil & mustard seeds. When the seeds pop add turmeric and the remaining masala mixture if any. Saute for few seconds.Now place the stuffed brinjals in kadhai adding a little water.Cover with a lid and cook for about 20-25 mins till done. Ensure that brinjals don't stick to the bottom.
Garnish with grated coriander and coconut. Serve with roti/ bhakri.
It's worth the effort you will be happy after you eat it trust me.
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