The smaller brinjals are ideal for this recipe, as they look nice when served. Keep the stem while cooking and discard before eating. Brinjals on their own have a bitter taste but the spices eliminate this taste. This is a delicious dish served with rotis or chapattis.
- Yield: 4 Servings
- 1 capsicum, chopped into 1 cm (½ in) pieces
- 17 oz (500 g) small brinjals (eggplants)
- 8 fl oz (250 g) water
- 2 tomatoes, chopped into 1 cm (½ in) pieces
- 1 tbsp coconut, grated
- 1 tsp fresh coriander, finely chopped
- 2 Tbs peanuts
- 2 Tbs white sesame seeds
- 1 tsp cumin seeds
- ¼ tsp fenugreek seeds
- ¼ tsp red chilli powder
- ¼ tsp coriander powder
- ¼ tsp turmeric powder
- salt to taste
- 3 Tbs oil
- 1 tsp black mustard seeds
- 10 curry leaves
- 1 pinch asafetida
To make the stuffing
- Roast the peanuts without oil. Set aside. Roast the sesame seeds, cumin and fenugreek seeds, without oil, until they turn golden brown. Set aside and allow to cool.
- Grind the above ingredients and combine with the red chilli powder, coriander powder, turmeric powder and salt to taste. Set aside.
- Slice the brinjals lengthwise four times without cutting through to the middle. Fill with the stuffing and set aside.
- Prepare the tempering by heating the oil over a low heat in a heavy-bottomed pot. Add the black mustard seeds, and when they start to splutter add the curry leaves and asafetida.
- Add the capsicum and fry for 2-3 minutes. Add the stuffed brinjals and fry for 5 minutes turning them gently. Add the water and cover with the lid. Cook for 10 minutes or until brinjals become soft.
- Add the tomatoes and coconut and mix well. Stir delicately so that the brinjals do not break. Fry for a few more minutes.
- When ready, transfer to a serving bowl and garnish with coriander leaves. Salt to taste.