Stuffed Brinjal Gravy

 IMAGERY:

Learning needs no age bar and here is a recipe which I learnt from my college junior. It is a long time that I prepared this and we all enjoyed having the gravy for our dinner. There is nothing much happy than your kids liking a dish and having a complete food.Thanks to Pooja Bhat for this yummy recipe.

INGREDIENTS:

Brinjal                                -                               10 (tiny ones)

Ground nut                         -                              3 spoon

Sesame seeds                    -                              3 Spoon

Dry Coconut(Grated)         -                              1/2 coconut

Kashmir Chili Powder        -                              1 tsp

Turmeric Powder               -                              1/2 tsp

Garam Masala Powder      -                              1 tsp

Coriander Powder             -                              1 tsp

Cumin Seeds                     -                              1/2 tsp

Onion                                -                              3 big ones

Tamarind extract               -                              from a half lemon size

Jaggery                              -                              a small piece (small lemon size)

Salt and oil                         -                              as required

Kasuri methi                       -                              a few

Coriander leaves                 -                              for garnish

PREPARATION:

• Dry roast groundnut and sesame seeds separately and grind them into a powder. It is good and healthy to use black sesame seeds. Here I have used the white one as my family prefers the white sesame seeds. The black version will be topnotch with the taste.
• Grind the coconut along with turmeric powder, chili powder, garam masala powder, coriander powder and cumin seeds.
• Finely chop the onions and mix it along with the ground powders.Add required salt and the masala for stuffing is ready.

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• Cut the brinjal from the top like a flower. Make sure not to cut the bottom part which will hold the flower shape.
• Fill the brinjals with the onion masala mix.

• Heat a wok and add oil followed by mustard seeds.
• Once it sputters, add the brinjals and leave them for a few minutes so that it starts to change its color.
• Add the remaining masala mix followed by tamarind pulp and jaggery.
• Check for salt and add a little water to cook. 
• Cover and cook this until the brinjals shrink completely and leave off the oil. 

• Add crushed kasuri methi and garnish with coriander leaves.

Serve it hot with Chapatis. Goes well with rice too.