Method

For Stuffing

• 1. Roast the gram flour until aromatic.
• 2. Take peanuts into a grinder jar. Add garlic, ginger, cumin, coriander, red chilli, fresh coriander, asafoetida, salt and sugar in jar and grind it well.
• 3. Now add gram flour, sesame seeds and tomato paste in the ground paste and mix it well.
• 4. Heat three tablespoons of oil in a small saucepan until hot and shimmering.
• 5. Slowly and carefully pour the oil onto the peanut mix and combine. Set aside to cool.

To Proceed

• 1. Trim the tops of the brinjal and slit the brinjal crosswise from the bottom, almost all the way through – leave the stalk area uncut.
• 2. Stuff each brinjal with the prepared peanut stuffing.
• 3. You should have a little bit of the stuffing left over and keep it aside.
• 4. Put oil in a pan, large enough to hold all brinjals in one layer.
• 5. When oil is hot add red chillies, fenugreek seeds and mustard seeds and let it crackle. Then add carom seeds and stir it.
• 6. Gently place the stuffed brinjals into oil and sprinkle the leftover stuffing on the top of brinjal.
• 7. Sprinkle a little water along sides of the pan and cook it covered on low flame.
• 8. Turn the sides of the brinjal and cook it again till the brinjals become soft.
• 9. Serve the stuffed brinjal with crispy paratha and plain yoghurt.

• Recipe Type : Gujrat, Regional, Vegetarian