Brinjal/ Eggplant – 5
small
Dry shrimp/ jawala – 1 cup
Fresh coconut – ½ cup
Garlic – 3
Ginger – ½ inch
Onion – 2 medium
Curry leaves – 8
Malavani masala/Red chilly
powder – 3 teaspoon
Turmeric – ¼ teaspoon
Garam masala – 1 teaspoon
Black pepper corn - 5 to 6
Cinnamon- ½ inch
Cloves- 3 to 4
Coriander leaves – ¼ cup
Oil – 2 tablespoon
Salt
Recipe:
- Soak dried shrimp in water for 1/2 hour. Squeeze water, drain completely and keep it aside.
- Heat 2 teaspoon of oil.
- Add 1 sliced onion, chopped ginger and garlic.
- Saute till onion is translucent.
- Add whole spices, coconut and roast till the coconut is golden brown in color.
- Keep it aside and let it cool down.
- Add this to blender and make a smooth paste.
- Take out the paste in a bowl and add malvani masala, garam masala, dried shrimp , salt , turmeric and chopped coriander leaves.
- Make four cuts to the brinjal ie one horizontally and vertically, keeping top part intact.
- Now stuff the ground masala into brinjal and keep it aside.
- In another pan heat 1 tablespoon of oil.
- Now add curry leaves and let it splutter.
- Add 1 finely chopped onion.
- Once onion is nice brown in color add ½ teaspoon malvani masala, pinch of turmeric powder.
- Saute till oil starts to separate.
- Now place the stuffed brinjals in a kadai.
- Add ½ cup water.
- Cover the pan and cook for 15-20 minutes on low flame, stirring occasionally.
- Cook until brinjal gets cooked.
- Serve hot with bhakari or rice.
