Ingredients:
- Brinjal - 1/2 kg
- Roasted bengal gram - 1 cup
- Byadgi chilli - 6 nos
- White ellu - 1 tspn
- Coriander seeds - 1 3/4 tblspn
- Saunf powder (optional ) - 1 tspn
- Mustard - 1/2 tspn
- Asafoetida powder - 1/2 tspn
- Curry leaves - as required
- Amchur powder - 1/2 tspn
- Salt - to taste
- Oil - 4 tblspn ( i used gingelly oil )
Method:
- Wash and make two slits in the brinjal ( don't cut fully upto stalk )
- Heat 1/2 tspn oil and fry coriander, chilli and ellu separately
- Grind this fried ingredients along with roasted bengal gram into fine powder with required amount of salt
- Stuff this masala powder inside the slitted brinjals with a spoon
- Heat 2 oil in a kadai add mustard after it pops out add asafoedita powder and curry leaves followed by the stuffed brinjal
- Close the lid and allow to cool, flip it at regular intervals springle amchur powder and some masala powder over it and mix well. Add some oil if need
- Switch off the stove after the brinjal cooked properly
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