Brinjals - 4 nos
Onions - 2 nos(chopped)
Garlic- 5 pods
Tamarind paste - 2 tbs
Red chilly powder - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Ghee - 1 tbs
Sugar - 1 tsp
Curry leaves - a handfull
Fenugreek - 1tsp
Salt to taste
Coriander leaves to garnish
Wash and slit four sides towards stem of the brinjals with its stalks.
Prepare the stuffing first.
In a pan heat 1 tsp oil add the garlic cloves and onions and fry at medium heat.
Remove from fire and cool.
Grind it to a paste with coriander powder, cumin powder, chilli powder,
ghee, sugar and salt and mix well.
Separate the slitted brinjal gently and fill the stuffing inside slowly
without breaking the brinjals.
Stuff all the brinjals and keep the remaining paste.
In a pan heat 2 tbs oil add cumin seeds and let them splutter.
Add the fenugreek seeds and curry leaves and fry for a few seconds.
Now slowly place each of the stuffed brinjals in the dish and
add the remaining paste on the top and sprinkle 1/4 cup of water and
cook at medium heat.
Stir the brinjals without breaking them.
When the brinjals are half cooked add the tamarind paste and one cup water.
Adjust salt and close with a lid and cook till the brinjals are soft.
Garnish with chopped coriander leaves.