STUFFED EGGPLANT (BHARELA BAINGAN)

INGREDIENTS:

3 tblsp roasted groundnuts powdered coarsely 

salt  to taste
3 medium onions very finely cut
2-3 tblsp oil 
8-10 baby eggplants/brinjals
1 tsp garlic-ginger paste or grated
1 tsp garam masala
1 tsp chilli powder
1 tsp coriander powder 
1 tsp cumin powder
3 tblsp grated fresh coconut 

 

METHODS:

 

Wash and the clean brinjals.

Make 2 slits to form a cross.

Leave the stalks intact if you want 

Drop them immediately into cold salt water.

Mix the onions, coconut, all dry masalas, ginger-garlic paste, well and make a smooth filling.

Stuff some of this mixture into each slit of the brinjals.

Heat up oil in a heavy or non-stick pan, slide in the brinjals slowly.

Cover with remaining mixture.

Mix in 2 cup water.

Simmer (boil slowly at low temperature) on low, covered till done.

Stir once or twice in between.

Stir fry till brinjals are soft to touch.

Serve hot with chappatis.