Stuffed Brinjals With Gravy
|Round brinjal||15 Small|
|Grated coconut||3 Tablespoon|
|Coriander leaves||3 Ounce (1 small bunch)|
|Fenugreek leaves||3 Ounce (1 bunch, optional)|
|Ginger piece||1 , finely grated (small piece)|
|Green chillies||4 , finely chopped|
|Garlic||6 Clove (30 gm), crushed|
|Cumin coriander powder||2 Tablespoon|
|Turmeric powder||3⁄4 Teaspoon|
|Gram||2 Tablespoon, roasted|
|Garam masala||3⁄4 Teaspoon|
|Curds||1 1⁄2 Cup (24 tbs)|
Slit brinjals into four without breaking them at the stem.
Soak them in salted water for half an hour.
Drain well before use.
Wash, peel and grate onion.
Grind coconut, ginger, chillies, gram and garlic to a fine paste and combine with the rest of the spices, onion and chopped coriander and fenugreek leaves.
Add 1 teaspoon oil to the masala.
Stuff the brinjals tightly with this stuffing.
Heat oil in a pan and fry brinjals.
Cover with a lid containing water and cook brinjals on medium fire.
Sprinkle some water from the lid in the pan as required and cook the brinjals till tender.
Turn brinjals frequently during cooking.
Remove from heat when cooked.
Pour it on brinjals.
Warm up on low fire before serving.
Serve hot with coriander leaves sprinkled on top.