by Tarla Dalal
Added to 311 cookbooks
This recipe has been viewed 70292 times
Small brinjals stuffed with a sweet and spicy, peanut flavoured mixture drawing out all the authentic flavours of Maharashtrian cooking. The brinjals have to be cooked over a slow flame with utmost care in order to preserve the natural flavours of this dish.
- Wash and dry the brinjals.
- Slit each brinjal, once through and then again at a right angle to make 4 equal parts without separating them from the stem. Retain a small part of the stem.
- Soak the brinjals in a bowl of salted water for 10 to 15 minutes. Then pat them dry and keep aside.
- Dry roast all the ingredients over a slow flame and grind to a paste with ¼ cup of water.
- Mix together the onions, red chilli powder, tamarind pulp, turmeric powder, crushed peanuts, jaggery, salt and the ground paste.
- Stuff this mixture in the brinjals and keep aside.
- Heat the oil in a pan and place the stuffed brinjals one by one. Add ¼ cup of water, cover and cook over a slow flame till the brinjals are tender.
- Serve hot.
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