Stuffed Brinjal

For Stuffing

Chana Dal - 5tsp

Urad Dal - 5tsp

Pepper - 2tsp

Chutney Dal - 3tsp

Ground Nut - 3tsp

Jeera - 1tsp

Sesame Seeds - 1tsp

Cardomom - 1"

Clove - 4

Elachi - 2

Coriander Seeds - 2tsp

Chilli Powder - 10

Asafoetida - 1/2tsp

Tamarind (Size of gooseberry)

salt

Method

In a kadai dry roast each ingrediant on slow flame till aroma comes.

Cool down and grind it into a fine powder. This can be stored in the fridge for 2-3 months

Cut Brinjal into four keeping the stem intact. Deep fry the brinjal in oil till its half done.

Remove from fire. Mix the stuffing powder with water, make a smooth paste, apply it to the brinjals.

Keep it in a non-stick tava, Roast in slow flame, till its well cooked.

Serve with dal and rice.

Cooking time : 20 minutes (Excluding the stuffing preparation time)

Note : You can substitute brinjal with lady's finger.

           You can mix the powder with vinegar or lime juice also.