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Stuffed Eggplant (brinjal)


8 small brinjal with stalks

1 tsp chilli powder

1/2 tsp turmeric

1-11/2 tsp salt

tamarind size of a lime ball

8 tbsp oil

Spices to be ground:

1 onion cut and fried

11/2 tsp coriander

1 tbsp grated coconut

1 tsp sesame 

1 tsp cumin

5-6 peppercorns

2 clove

1cm cinnamon

1tbsp ginger garlic paste


Wash and slit the brinjals almost upto the stalks and leave them in water. Soak tamarind in water and squeeze the juice(alternatively you can use tamcon  1/2 tbsp)

Dry roast all the spices except ginger garlic and grind them into a smooth paste with little water add chilli powder, salt and turmeric to the paste and mix well. Stuff the brinjals with the masala. Heat oil well and place the stuffed brinjals into and cook on a very low heat until brinjal is tender and the stalks become soft. Add tamarind juice and cook for another 10 minutes. Take care not to mash the brinjals.


*** Read The Review Given By Times Of India

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                                              Last modified: October 17, 2003