STUFFED BRINJALS ( Kugan )

STUFFED BRINJALS

Ingredients:

Stuffing:
2 tsp of oil
5 pips garlic
2 onions finely chopped

(B)
1 tsp coriander powder
1 tsp chillie powder
½ tsp cumin powder
1 tbs ghee or oil
1 tsp jaggery
¼ tsp tamarind paste
Salt to taste

10 small brinjals with stem.

2 tbs oil
1 tsp cumin seeds
¼ tsp funugreek seeds
1 sprig curry leaves
¼ cup of water

2 tbs tamarind paste
1 cup of water
Salt to taste

Little chopped coriander leaves

Method:
Heat the 2 tsp of oil. Add in the garlic pips and chopped onions.
Fry till they are cooked, about 5 minutes. Remove and cool.
Add in the ingredients in (B). Grind to a paste adding little water.
Keep aside.

Wash the brinjals, do not remove the stem, slit them vertically,
and horizontally like a plus sign, from the opposite end of the
stem, without breaking them into half.
Seperate the brinjal quarters gently and fill the stuffing inside slowly,
without breaking the brinjals. Keep aside the remaining paste.

Heat the 2 tbs of oil in a flat non- stick pan. Add in the cumin seeds.
Add in the funugreek seeds and the curry leaves. Fry for a second.
Now slowly place each of the stuffed brinjals in the pan.
Add the remaining paste on the top. sprinkle the ¼ cup of water.
Cook on very low heat for about 20 minutes. Turn the brinjals slowly.

Once the brinjals are ¾ cooked, mix the tamarind paste with the 1 cup of water.
Pour on top, cover and cook further till the brinjals are well cooked.
You should have a thick gravy, garnish with coriander leaves.

To serve, gently lift the stuffed brinjals with a wide spoon and place
on a serving plate and pour the gravy. Goes well with rice or roti.