By Devi Poojari
September 14, 2023
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Packed with delicious goda masala, peanuts and fried onions, this stuffed eggplant recipe is the perfect dish to make at home and enjoy with fresh phulkas, for lunch or dinner.
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¾ cup fried onion ¼ cup grated dry coconut 1 teaspoon coriander powder 1 teaspoon cumin powder 1 teaspoon red chilli powder ½ teaspoon turmeric powder 8 cloves garlic 1-inch piece ginger, chopped ¾ cup freshly chopped coriander 3-4 tablespoons jaggery 1 teaspoon goda masala
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8-10 baby brinjals 2 potatoes, peeled and diced 2 teaspoons tamarind paste 1 teaspoon mustard seeds ¼ cup vegetable oil 1 pinch asafoetida Salt, to taste
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Combine all the ingredients for the stuffing in a mixing bowl before grinding to a smooth paste with some water.
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Wash the brinjals thoroughly before making an ‘x’ shaped slit on the bottom of each one.
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Stuff each brinjal with the masala and set aside while you heat the oil in a pan and temper the asafoetida and mustard seeds.
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Add in the potatoes and cook for 5 minutes before you add in the stuffed brinjals and tamarind paste.
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Stir to combine before adding any leftover stuffing paste to the pan and season with salt.
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Add quarter cup of water and cover with a lid to cook for 15-17 minutes, until the potatoes and brinjal have cooked through completely. Serve hot with roti.
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