•1/2 cup peanut powder or peanuts (roasted),
•1 tbsp each coriander-cumin seeds,
•2 tsp chili powder,
•salt to taste,
•2 tsp asafoetida,
•1 tsp turmeric powder.
2.Add oil in pan add chopped onions & wet coconut & roast together till light brown.Allow it to cool & Powder this mixture in a mixie.Combine lemon juice, jaggery, peanut powder, cumin-coriander powder, turmeric powder,salt, chili powder and goda masala with the ground mixture. Alternatively, grind all these ingredients together with the roasted mixture.
3.Stuff all the brinjals with above masala.
4.Take a kadai or a shallow non stick pan, and heat oil in it. Add mustard seeds. When you hear spluttering sound, add asafoetida and turmeric powder.
5.Add the brinjals and the leftover masala. Gently fry for sometime. Add 1/2 cup water.
6.Cover and cook over low-medium heat for about 15-25 min or until the brinjals turn soft and completely cooked. (To keep the masala from sticking to the bottom of the pan, cover the pan with a deep platter with some water in it. It helps the curry cook evenly without burning.)
- Add potato cut into vertical pieces along with the brinjals.
- Stuff small potatoes in the same way as brinjals and cook them along with the brinjals.
- Try substituting gherkins (TONDLI) for the brinjals in the above recipe.
- You can substitute coriander-cumin powder for the coriander and cumin seeds in this recipe. In that case, roast coconut and sesame seeds together, grind them and combine the mixture with coriander-cumin powder and rest of the spices mentioned in step 2.
- Goes well with rice-flour-bhakri-tandalachi- bhakri.
- Add 2 tspn asafoetida in tadka in step 4 .This helps in digestion of eggplant