8 Aubergines (baingan), small, round, whole
1 1/2 tsp (3 g) Coriander (dhaniya) seeds
Salt to taste
3 Dry red chillies (sookhi lal mirch)
1 tbsp (4 g) Coconut (nariyal), grated
1 Onion, chopped
2 tsp (10 ml) Vegetable oil
a pinch Turmeric (haldi) powder
4 tsp (12 g) Tamarind (imli), extract
1 1/2 tsp (3 g) Coriander (dhaniya) seeds
Salt to taste
3 Dry red chillies (sookhi lal mirch)
1 tbsp (4 g) Coconut (nariyal), grated
1 Onion, chopped
2 tsp (10 ml) Vegetable oil
a pinch Turmeric (haldi) powder
4 tsp (12 g) Tamarind (imli), extract
method
1. Slit the aubergines into 4 sections. Keeping the top portion intact. Fry the aubergines and keep aside.
2. Coarsely grind the coriander seeds, salt, dry red chillies, coconut, and onion.
3. Heat the oil in a pan; add turmeric powder and the coarsely ground ingredients. Fry for a few minutes. Add the tamarind extract and cook till the water dries up. Keep the filling aside to cool.
4. Stuff the aubergines with this filling carefully.
5. In a pan, gently place the stuffed aubergines and cook covered for 10 - 12 minutes on low heat. Serve hot.
2. Coarsely grind the coriander seeds, salt, dry red chillies, coconut, and onion.
3. Heat the oil in a pan; add turmeric powder and the coarsely ground ingredients. Fry for a few minutes. Add the tamarind extract and cook till the water dries up. Keep the filling aside to cool.
4. Stuff the aubergines with this filling carefully.
5. In a pan, gently place the stuffed aubergines and cook covered for 10 - 12 minutes on low heat. Serve hot.
serving amount
serves: 2 - 4
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