Nonvegetarian Cooking Recipes With Pictures Best seller

Buy it Now!

• 8-10 small rounded firm brinjals (Eggplant) 
• 3 medium onions, chopped and roasted 
• 3 tbsp roasted groundnuts, powdered coarsely 
• 3 tbsp grated and roasted fresh coconut
• 1 tsp cloves, roasted 
• 2 tsp red chilli powder, roasted 
• 2 tsp dhania-jeera (coriander-cumin seed mixture ), roasted and powdered 
• 1 small bunch coriander leaves, chopped and roasted 
• Salt to taste 
• 2-3 tbsp. oil 
• 1/2 tsp each mustard and cumin seeds 
• 1/2 cup curds(plain unflavored yoghurt) 

• Wash and the clean the brinjals. 
• Make two slits to form a cross on the bottom. Rub them with some curd and salt and set aside. 
• Mix all the roasted masala in the blender with some curd to make a smooth filling. 
• Stuff some of this mixture into each slit of the brinjals. 
• Heat oil in a non-stick pan, add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly. 
• Any mixture which is remaining can be now added to cover the vegetable. 
• Add some water. Simmer till the vegetable is tender and done. 
• Serve hot.