Ingredients:
10 -purple long brinjal
1 pinch-asafoitida
1/2 tsp -mustard and cumin seeds
1/2 tsp -fenugreek and fennel seeds
10 to 12-curry leaves
1/2 tsp -black pepper
1/2 tsp-sambar powder
1 tbsp - tamarind paste
1/2 tsp -turmeric powder
1/2 tsp-red chili powder
for stuffing
1 tbsp - sambar powder and salt mix
oil
salt
Preparations:
Wash and slit the brinjals into four keeping the stem
portion in tact.
In a separate small bowl add sambar powder and salt mix well
take a little portions of this mix and
stuff in each brinjal and keep aside.
In a cooker heat the oil . In low flame add asafoitida,mustard , cumin
fenugreek,fennel,curry leaves and black pepper when it
starts spluttering,Then add the stuffed brinjals and gently
mix it with the oil.
now add tamarind paste,chili powder,turmeric powder, and
sambar powder and take palm full of water sprinkle over the brinjal.
Cover it and allow to 2 whistles on high flame.
After 2 whistles switch off the flame cool it.
Open the lid carefully mix everything well .
Goes well with biryani,veg rice or any rice dishes and also with Chapati.
