G : TOMATO-MUSTARD BRINJAL

QUANTITY :

Serves 4

INGREDIENTS :

Brinjals, large, 2 whole (cubed)

Mustard seeds, 1 ½ tbsp

Onions, 1 large (chopped)

Ginger ½ inch (chopped)

Tomatoes , 1 medium (chopped)

Turmeric Powder, ½ tsp

Coriander Powder, ½ tsp

Red chilli powder, ½ tsp

Salt ( adjust to taste)

Oil - 3 tbsp

METHOD :

Soak mustard seeds in ½ cup water for 1 hour. Discard the water and make a paste of mustard seeds, ginger and 2 tbsp water.

Heat oil, add chopped onions and sauté well.

Next add the mustard-ginger paste and fry well.

Add tomatoes and sauté well till tender.

Add brinjal/eggplant to it and mix well. Reduce heat.

Add salt, red chili powder, turmeric and coriander powder to it and sauté well.

Cover and cook, stirring frequently, till the brinjal becomes tender.

Check the seasoning and adjust accordingly.

Serve hot with rice or chappatis/rotis.

STUFFED MASALA BRINJAL

QUANTITY :

Serves 5

INGREDIENTS :

Brinjals, 10 (choose fresh and small ones)
Tomatoes, 1 large (finely chopped)
Onions, 1 large
Chilli powder, 1 tsp
Green chilli, adjust to taste
Oil, 6 tsp
Mustard seeds, ¼ tsp (whole)
Cumin (jeera), ¼ tsp
Turmeric powder, ¼ tsp
Coriander leaves-, 2 tsp (finely chopped)

Stuffing mixture :

Peanuts/cashew nuts, 6 tsp
Coconut, 2 tsp (grated)
Ginger-garlic paste, 2 tsp
Garam masala, 1tsp
Salt to taste

METHOD :

Wash the brinjals without removing the stem. Slit them vertically and horizontally like a plus sign (starting from the other end of the stem) without breaking them into halves.


Grind the ingredients to a fine paste.. Stuff the paste into the brinjal slits.

Heat oil.

Add mustard seeds and jeera.

When the former begin to splutter, add onions and green chillies.

Saute till well mixed and then add the brinjals and the remaining paste.

Fry for some time and add the chopped tomatoes, turmeric powder, chilli powder, salt and half a cup of water.

Cook covered on low flame and keep stirring gently every 5 minutes, taking care not to smash the brinjals.

This takes a long time ( almost 30 minutes) to cook.

Remove from heat when brinjals are tender and when the oil begins to separate out.

Garnish with coriander leaves.

Serve hot with rice/ rotis.