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METHOD Slit brinjals into four, keeping the stems intact. Keep in water. Soak tamarind in half a cup of warm water for half an hour. Remove the pulp, strain and set aside. Reserve one tablespoon each of the scraped coconut and chopped coriander leaves for garnish. Heat one tablespoon of oil in a pan and add onions. Stir-fry briefly. Add grated dry coconut, sesame seeds, peanuts, cumin seeds, coriander seeds and sauté on medium heat for two minutes, stirring continuously till dry coconut changes to light golden in colour. Cool and grind to a coarse paste adding a little water. Combine this paste with goda masala, salt, turmeric powder, red chilli powder, fresh scraped coconut, chopped coriander leaves and tamarind pulp. Stuff this prepared mixture into the brinjals. Heat remaining oil in a pressure cooker, add mustard seeds and let them crackle. Add curry leaves and place stuffed brinjals. Cook for two to three minutes. Gently turn brinjals once or twice to ensure even cooking. Add one cup of water, close lid and pressure cook till two whistles. Most of the stuffing will leave the brinjals and form the gravy for the dish. Serve hot, garnished with reserved coriander leaves and scraped coconut. |
