- Remove stems & slit brinjals crosswise without cutting all the way through. Peel potatoes but leave whole. Slice two onions. Heat two tbsp oil & fry peppercorns, cloves & coriander seeds. When they pop, add sliced onions.
- Add scraped coconut & roast till golden. Cool & grind to a fine paste, adding very little water. Add to this paste the chilli powder, turmeric, mixed spice, salt, tamarind juice, coriander leaves & the remaining two onions chopped very finely.
- Add cashew nuts & mix well. Stuff this mixture into the brinjals. Heat remaining oil in a heavy pan. Add the brinjals, potatoes & remaining coconut paste. Add just enough water to cook the vegetables on a low, even fire.
Stuffed Brinjal
#myrecipe
By Pankaj Chandra
May, 3rd
580
Servings
1 person
Cook Time
30 minutes
Ingredients
12
- 14
Ingredients
- Small round brinjal 8
- Coconut 2 cups
- Cashew nuts 1 cup
- Onions 4
- Tamarind juice 1/4 cup
- Potatoes 4 round
- Chili powder 1 tsp
- Turmeric Powder 1/2 tsp
- Mixed Spices 1 tsp
- Peppercorns 8
- Cloves 6
- Coriander seeds 1 tbsp
- Oil 1/2 cup
- Salt
