“This is from this week's Thursday magazine. It was submitted by Humera Majeed.”
READY IN:
1hr 30mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast the coconut, sesame seeds, peanuts, cumin seeds, coriander seeds and chopped onions separately for at least 5 minutes.
  2. Grind them separately and collect in a bowl.
  3. Add 1 cup of tamarind paste, ginger-garlic paste, chilli powder, turmeric powder and salt to taste.
  4. Mix well.
  5. Slice the brinjals and stuff the above paste in them.
  6. Heat 1/2 cup of oil in a pan.
  7. Add cumin seeds, dried red chili, fenugreek seeds, mustard seeds and curry leaves for 2-3 minutes.
  8. Add the stuffed brinjals and the remaining paste to the oil.
  9. Stir till the brinjal is half fried.
  10. Add the remaining 1 cup of tamarind paste.
  11. Simmer for 15-20 minutes on low flame.
  12. Garnish with fresh coriander leaves.
  13. Serve hot with rotis.

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