- Brinjal (small size) – 5 to 6
- Tamarind – Big gooseberry size
- Red Chilli Powder – 2 teaspoons
- Turmeric Powder – ¼ teaspoon
To fry and grind:
- Til (Sesame) seeds – 3 teaspoons
- Peanut roasted – 2 teaspoons
- For stuffing:
- Any Curry Powder – 4 to 5 teaspoons
- For seasoning:
- Oil – 3 tablespoons
- Mustard – ½ teaspoon
- Jeeragam (Cumin) – 1 teaspoon
- Curry leaves – few
- Asafoetida Powder – ¼ teaspoon
- Salt – 1 teaspoon or as per taste
- Soak tamarind in little water and take out thick juice.
- In a dry kadai put the til (sesame seeds) and dry fry till it starts crackling. Remove and cool it. Then grind it along with peanuts to a fine powder.
- Wash and slit the brinjals into four keeping the top portion in tact.
- For stuffing you can use any spice powder like Curry Powder, Curry Leaves Powder, Idli chilli powder, etc.
- I have used Curry Leaves Powder.
- Stuff a teaspoon of Curry Leaves Powder. or any other spice powder, in each brinjal and keep aside.
- In a thick bottomed kadai put the oil and heat it. Add mustard and when it starts pop up, add asafetida powder, cumin (Jeeragam) and curry leaves. Then add the stuffed brinjals and gently mix it with the oil. Cover it with a lid and allow to cook on low flame till it is half cooked. Then add red chilli powder, turmeric powder and salt. Mix well. Add tamarind juice and little water and again allow to cook for few minutes. Now add the til/peanut powder. Mix everything well and allow to fry for few more minutes or till it becomes dry.
- Goes well with any rice dishes and also with Chapati.