Ingredients:
- Small brinjals – 10 nos
- Coriander seeds – ¼ cup
- Channa dhal/ kadalaparuppu – 2 tblsp
- Byadagi chilli – 5-6 nos (depends on your spice level)
- Cumin seeds – 1.5 tsp
- Pepper – 1tsp
- Curry leaves – 1 sprig
- Shredded coconut – 2 tblsp
- Gingelly oil – ½ cup
- Salt – as req
- Water – 1 tbslp
Procedure:
Step 1:
Stuffing Preparation:
In a pan, add coriander seeds, channa dhal. saute for few seconds, later add byadagi chilli, curry leaves, cumin seeds, pepper. Saute for about a min or so.Cool completely.
Grind the masala along with 2 tblsp of fresh coconut.
Step 2:
Remove the brinjal stem half way through and slit cross ¾th of the brinjals, so that it can hold its original shape.
Step 3:
Stuff the grounded masala inside the brinjals and keep aside.
Step 4:
In a heavy bottomed kadai, add 1/3 cup of gingelly oil and place the stuffed brinjals carefully, sprinkle the excess masala to the pan along with required amount of salt.
Step 5:
Cover the pan with a lid and flip occasionally.
Step 6:
Once the brinjals are cooked half way, sprinkle some water and cook it for few more mins.
Step 7:
Prior to switch off the flame pour the rest of the oil and cook the brinjals uncovered. Within few mins you will get a delicious, juicy and spicy stuffed brinjals.
Enjoy with a cup of hot rice or chapathi.
