8-9 small baigan (Brinjal / Eggplant)
1 onion grated
2 cloves lahsun (garlic)
1/2 inch adrak (ginger)
1 tablespoon til (sesame seeds) roasted
1 tablespoon groundnuts dry roasted
1 tablespoon grated dry coconut roasted
1/2 teaspoon haldi
1 teaspoon lal mirch
1 teaspoon dhania powder
1 teaspoon gud (jaggery)
2 tablespoon oil
Pinch of hing
Salt to taste
1 tablespoon finely chopped hara dhania (Coriander)
Coarsely grind lahsun, adrak, til, groundnut, coconut, haldi, mirch and dhania powder in a mixer jar.
Mix this with gud, onion, hara dhania and salt.
Slit the brinjals into 4 parts towards the stem carefully such that the pieces don’t separate.
Stuff the masala into the slits of brinjals.
Heat oil in a pan.
Place the stuffed brinjals.
Cover and cook on low flame.
Rotate them in between so that its cooked on all sides evenly.
Garnish with hara dhania and serve hot with phulkas.