RANI BAINGAN

INGREDIENTS Small brinjals 250 gram Onion , quartered 2 medium Coriander seeds 1 1/2 teaspoon Sesame seeds (til) 1 1/2 tablespoon Peanuts 2 tablespoon Cumin seeds 1/2 teaspoon Poppy seeds (khuskhus/posto) 3/4 teaspoon Dry coconut (khopra), grated 1 tablespoon Fenugreek seeds (methi dana) a pinch Ginger, roughly chopped 1 inch peice Garlic, roughly chopped 6-8 Salt to taste Turmeric powder a pinch Red chilli powder 1/2 teaspoon Jaggery (gur), grated or sugar 1/2 teaspoon Tamarind pulp 2 tablespoon Olive oil 1/2 cup Curry leaves 1 sprig

METHOD .Wash brinjals and make slits along the length taking care that the brinjal is held together at the stem. .Dry roast onions on a tawa (griddle) till they turn lightly brown and soften. .Dry roast together coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, dry coconut and fenugreek seeds till they begin to change colour and give out a nice aroma. .Grind together roasted onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery or sugar to a very fine paste. Add tamarind pulp and mix well. Stuff this masala into the slit brinjals and reserve the remaining. Heat olive oil in a kadai (wok), add curry leaves and sauté for a minute. Add the stuffed brinjals and sauté for about ten minutes. Add the reserved masala and mix gently. Add two cups of water, cover and cook over low heat till the brinjals are fully cooked and oil comes to the surface. Serve hot.