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