My cousin Jita Ba cooks amazing Marathi Dishes . During my stay in Mumbai I would look forward to go to her house every weekend and try something new.This is one of my favourite . So tried it over a weekend
Ingredients
1.Brinjal(Aubergine)- Small-6
2.Tomato-1 large,pureed
3.Peanuts- 1/2 cup,roasted and ground
4.Cumin powder-1/2 tsp
5.Coriander powder-1/tsp
6.Grated coconut-1/2 cup
7.Tamarind pulp-1 tsp
8. Jaggery-1/2 tsp
9. Astafoeida(Hing)- A pinch
10. Onion-2 medium-Grated
11.Ginger garlic paste-1 tsp
12.Chili powder-1/2 tsp
13.Carrom seeds(Ajwain)-1pinch
14.Green chili,slit-1
14. Salt- To taste
15.Turmeric -1/2 tsp
16. Oil
17,Corainder leaves-for garnishing
STEP1.Preparing the stuffed Brinjal
1.Wash the brinjal with salt water and chop of the top part. Now make 4 opposite slits through the length of the brinjal.
2. Note that the slits should be wide just enough to stuff the filing .
3. In a pan heat oil. When the oil is heated add the carom seeds and the Astafoeida and let the seeds crackle
4. Add half of the grated onion,the ginger garlic paste, the ground peanuts, grated coconut, coriander powder,cumin powder,chili powder,jaggery ,tamarind pulp,salt and turmeric
5.Roast the mixture in low-medium flame till it s cooked. Once cooked, a nice aroma will be emanated from it
6.Once the mixture is cooked, cool it. Now stuff the brinjals with the mixture. After the brinjals are stuffed, some mixture will be remaining which we will use in the gravy
7.Heat oil in a frying pan and in medium flame fry the brinjals. Carefully turn them after 2-3 minutes
8.Once the sides of the brinjals are cooked, lower the flame and cover the pan with a lid.Cook for 8-10 minutes till the brinjals are cooked.
STEP2: Preparing the gravy
1.Heat oil in a skillet. When heated add the chili and then the tomato puree
2.Cook for about a minute. Add the mixture that was left after stuffing the brinjals
3.Cook for 2-3 minutes and add a little water(about half cup).
4.Once the mixture is boiled and the volume is reduced ,add the brinjals
5.Cook till the mixture is thick and it covers the brinjals
6.Garnish with coriander leaves and serve hot with roti or parantha
