This is a very tasty dish eater with Chapathi.
You need very small brinjal/eggplant/baingan for this.
Ingredients:
Fry channa dhal, urad dhal, coriander seeds, red chillies, sesame seeds, jeera , asafotida in little oil. once the dals turn brown add the coconut and fry for some more time. Add the tamarind, Jaggery, and salt and then Grind this into a fine paste.
Stuff this into the eggplant.
Take a kadai. Add the remaining oil and add the mustard seeds. once it splutters add the stuffed eggplant and also turmeric powder. What ever paste is remaining add this into the kadai as this forms the gravy. Add little water and Cover the 'kadai' with a lid. Keep it in a low fire and keep turning it often. If it becomes dry add little more water. When the eggplants are cooked well remove from fire.
For a little variation, Fry one medium size onion cut into small pieces and once it turns light brown add one medium size tomato cut into small pieces. Fry till tomatoes are soft and grind it along with the other masalas into paste and stuff this into the small egg plants and cook the same way.
You need very small brinjal/eggplant/baingan for this.
Ingredients:
- Small eggplants 1/2 KG.
- Channa Dhal 1 t spoon
- Coriander seeds/dhaniya 1 t spoon
- Sesame seeds/ellu/til 1 t spoon.(this is optional but adds to taste)
- urad dal 1 t spoon
- red chillies 4 or 5
- jeera 1 t spoon
- tamarind one small bit or paste 1/4 t spoon
- jaggery/vellam a small bit (optional)
- Grated coconut 2 table spoon.
- Asafotida powder
- oil 1 and 1/2 table spoons.
- mustard seeds
- turmeric powder/haldi little
- salt to taste
Fry channa dhal, urad dhal, coriander seeds, red chillies, sesame seeds, jeera , asafotida in little oil. once the dals turn brown add the coconut and fry for some more time. Add the tamarind, Jaggery, and salt and then Grind this into a fine paste.
Stuff this into the eggplant.
Take a kadai. Add the remaining oil and add the mustard seeds. once it splutters add the stuffed eggplant and also turmeric powder. What ever paste is remaining add this into the kadai as this forms the gravy. Add little water and Cover the 'kadai' with a lid. Keep it in a low fire and keep turning it often. If it becomes dry add little more water. When the eggplants are cooked well remove from fire.
For a little variation, Fry one medium size onion cut into small pieces and once it turns light brown add one medium size tomato cut into small pieces. Fry till tomatoes are soft and grind it along with the other masalas into paste and stuff this into the small egg plants and cook the same way.
