Stuffed Brinjal, (Stuffed Aubergine)

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Stuffed Brinjal (Stuffed Aubergine)		Click to Enlarge
Stuffed Brinjal is a specility of North Karnataka, a Southern state in India. Purple coloured small rounded Brinjal is used in this recipe. This is typically served with Jowar Roti and Salad.
Serves:	2
Preparation Time:	15 min
Cooking Time:	30 min
Ingredients:	Small Brinjal - 10 nos
	Onions finely chopped - ½ Cup
	Garlic - 1 Clove
	Fresh grated Coconut - ½ Cup
	Whole Red Chillies - 4 to 5
	Tamarind juice - ½ Cup
	Ground Peanuts - ½ Cup
	Garam Masala - 1 tsp
	Curry Leaves - 4 to 5
	Chopped Coriander Leaves (Cilantro) - 1 tbsp
	Mustard Seeds - 1tsp
	Salt to taste
	Oil - 2 tbsp
Method:	• Heat 1 tsp Oil in a pan, add Onions and fry for sometime. • Next add Curry Leaves, Garlic, Peanuts, Red Chillies and Coconut. Fry for sometime. • Grind this with rest of the ingredients except Brinjal, Mustard Seeds and Oil. If required add little Water while grinding. • Slit the Brinjal in the centre to make 4 halves. Stuff the Brinjal with this ground mixture. • Meanwhile heat Oil in a pan, add Mustard Seeds and allow it to splutter. • Add the stuffed Brinjals and pour the remaining mixture on the Brinjals and fry for sometime. • Cover and cook on low heat till all of the Brinjals are cooked well. It might take about 20-25min. • Serve hot with Jowar Roti!