Preparation Time : 15 min
Cooking Time : 15 min
Serves : 4
Ingredients :
English Name For Ingredients
|
Hindi Names For Ingredients
|
Quantity
|
Brinjal
|
बैंगन
|
5
|
Drumstick
|
सहजन
|
2
|
Grated Coconut
|
किसा हुआ नारियल
|
3/4 Cup
|
Dry Red Chillies
|
सूखी लाल मिर्च
|
10-12
|
Jaggery
|
गुड
|
1 tbsp
|
Urad Daal
|
उड़द दाल
|
1 tbsp
|
Coriander Seeds
|
धनिया के बीज
|
1 tbsp
|
Tamarind Paste
|
इमली का पेस्ट
|
1/2 tbsp
|
Oil
|
तेल
|
4 tbsp
|
Mustard Seeds
|
सरसों के बीज
|
1 tbsp
|
Curry Leaves
|
करी पत्ते
|
10-12
|
Salt
|
नमक
|
To taste
|
Preparations:
- Wash brinjal and cut horizontally in one side and vertically in another so that you can stuff it easily. Cut drumstick for about 1.5 inch length.
- Roast dry red chillies, urad daal and coriander seeds by adding 1tbsp oil in a small pan and keep aside.
- Grind grated coconut, dry red chillies, jaggery, tamarind and salt all together using very little water. We need a thick masala.
- Before taking the masala from the blender add roasted urad daal and coriander seeds and grind one more time. This will give a nice aroma of urad- coriander seeds.
- Your masala is ready. Put approximate one glass of water to the blender and retain the masala water. Fill the masala inside every brinjal all over it and keep aside.
- Place a kadai in a flame drop in remaining oil and add mustard seeds. Once it crackle add curry leaves.
- Add drumstick pieces and stuffed brinjal to the kadai and pour masala water. If required add salt again. Close it with a lid and let it cook.
- After few minutes turn the brinjal to other side so that whole of it can cook well. Turn off the flame once all the water content evaporates.
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