Stuffed Brinjal

23 Apr Stuffed Brinjal

For the stuffing: Dry roast 3 tablespoon each (Sesame seeds, Kopra (desiccated coconut) and roasted peanuts). Powder coarsely with 2 tsp Kashmiri chilly power, 2 tsp dhania powder, 1 tsp garam masala, 1tsp salt and 1 tsp jaggery powder. This powder can be stored in refrigerator.

Take 5 tblsp powder, mix with 1 tsp oil to bind.
Stuff in 10 small brinjals slit crosswise from top and mix with 2 medium tomatoes cut into quarters. Keep some balance for adding on top while cooking.

This is cooked in OPOS method:
In a 2 litre / 3 litre cooker layer as follows:

1. ¼ cup water, 2 tsp oil
2. ½ C onions finely chopped
3. Arrange tomatoes
4. Arrange brinjals
5. Balance masala powder, ½ tsp turmeric powder, 2 tblsp minced coriander

Cook on high for 2 whistles. Let pressure settle.

Goes well with both rotis and rice.