Ingredients:- Indian eggplants (small) - 10 Nos.
- Groundnut powder (palli Podi) - 4 tsp.
- Seasame seed powder (Nuvvula Podi) - 2 tsp.
- Ginger garlic paste - 1 tsp.
- Coriander leaves - 1 bunch
- Red chilly Powder - 1tsp
- Dhaniya Powder - 1tsp
- salt to taste
- Oil
Preparation:
Make a paste out of Coriander leaves, palli podi, nuvvula podi, salt, red chilly powder, dhaniya powder.
Make cross shaped cut on the eggplants not all the way through. Fill in the eggplants with the above paste. Heat 1-2 tbsp oil in a pan and put the brinjals in it. sprinkle some water, cover it and cook until the brinjals are tender. Stir in between. Add the ramining paste left after filling. Let it cook (covered) on a low flame for about 15 mins. While stirring make sure the brinjals are not broken. Add water if the paste thickens. Check for salt.
Once completely cooked, remove the lid and then fry for some time. Serve hot with rice, chapatis, naans, Pulav or fried rice.
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