Stuffed Egg plant (Brinjal)

This is another interesting way of eating eggplant. There are several varieties of brinjal that you may find in the market. We will be using the small round ones for this dish. By stuffing the brinjal with a spicy mix almost like a pico de gallo/salsa fresca, but a little more spicy, It turns into a tasty delight :)

                     

 Western Variety of eggplant to be used>

Ingredients:

• 10 small sized eggplants cut  like a flower (as in pic)

For stuffing:

• 3 tomatoes - diced finely
• 2 big onions - diced finely
• 10 garlic pods - chopped
• 1/2 tsp of turmeric powder
• 1 Tsp of chilli powder
• 1 tsp of cumin powder
• 1 tsp of coriander powder
• 1/2 tsp of amchur (dry mango) powder 
• 1 tsp of garam masala powder
• 2 tsp of oil
• 1 tsp of ghee

Procedure:

• Apply a little salt and turmeric on the brinjals like marination and fry them well. Keep these fried brinjals aside for the stuffing later, Let them cool down as you may burn your hands while stuffing them while they are still hot.
• Pour oil into a pan and heat it up. Then add the onions and fry until golden brown.
• Then add the chopped garlic, followed by tomatoes & cook for around 5 minutes.
• Then add all the spices one by one. Remember to cook in medium flame after you add the spices.
• Once you see the oil separating from the spicy stuffing then add salt according to your taste. 
• I have added 1 tsp of sugar too, so that it is balanced and not too spicy.
• Stir it well. Lastly add garam masala and ghee and give it a nice stir.

            <The stuffing

• Let the stuffing that we just made, cool down.
• Then fill all the brinjals  by stuffing the mixture inside the slit that you made. Put in a lot of stuffing, As it tastes even better.
• If there is extra stuffing left over just use it around the brinjals as it is and serve by sprinkling some coriander/ parsley leaves on the top for extra crunch. 

~Enjoy~