Small Brinjals-half Kg
Onion- 2 medium sized
Garlic- 12 cloves
Ginger- 2 inches
Red chilly powder-1/2 teaspoon (quantity can be increased or decreased according to taste.
Oil -3 table spoons
Asfoetida- a pinch of
Turmeric powder-1full tea spoon
Coriander powder- 2 tea spoons
Garam masala powder-1 tea spoon
Methi powder-1,2 teaspoon
Mango powder- one tea spoon
Tomatoes- 4 medium sized
Salt- to taste
- Take a Pan (kadhai) put it on gas flame, pour 1 table spoon of oil let it be steaming hot.
- Put asfoetida and onion garlic paste to it, sauté it it golden brown, now add onion paste to it. Fry it till it starts laving the sides of pan and has changed its colour.
- Mix corriender powder, methi (fenugreek)powder, turmeric powder and chilly powder make a paste by adding little water to it,add this paste to the above mix in kadhai and fry it again for 4-5 minutes.Dont forget to stir continuously. Now add chopped tomatoes and salt and stir it till the whole mix become dry and leaves sides of the pan, Now add garam masala and mango powder to it and mix it properly and switch of the flame.
- Take brinjals make two perpendicular slits in it, remember it should remain attached to its crown or stem part.
- Now fill the above mix (filling ) in brinjals. Don’t fill it too much otherwise it will spill in kadhai.
- Now take another pan put remaining oil to it and keep stuffed brinjals to it, put pan on slow flame. Sprinkle little water to it (it reduces oil consumption), let it cook on low flame,turn brinjals upside down to cook it from both the sides. Brinjals become soft and little brownish when cooked. Now switch off the flame and serve it with poori, paraatha or Roti. It’s a good option for journey food.