Stuffed Brinjal (Aubergine) In coriander gravy

 

 

1. Brinjal (aubergine) -  5/6 small
2. Coriander -  1 bunch
3. Tomatoes -  2/3 medium size – grated
4. Garlic cloves -  5/6 mashed
5. Chilli powder - 1 heaped teaspoon (depends on how spicy you need it)
6. Salt to taste
7. Coriander powder -  1 teaspoon
8. Turmeric powder - 1/2 teaspoon
9. Oil - 2 tablespoons

 

• MASALA:
• Cut coriander leaves coarsely. Add chilli powder, turmeric powder, coriander powder, garlic paste,  tomatoes and salt to the cut coriander leaves and mix it properly. Keep the masala aside.
• PREPARATION:
• Cut Brinjals in half (leave the 2 pieces sticking together at one end for stuffing).
• Stuff the Brinjals with above masala.
• Take 2 tablespoons of oil in pressure cooker or pan (with lid) and heat the oil. 
• Place the Brinjal in the cooker and also put the remaining masala in the cooker. Put 1 cup of water and close the lid and let it cook. 
• Check to see if the brinjals are tender and remove from heat.
• Serve with chapatti or paratha with curd!!