FRIED BRINJALLS

Ingredients

• 20 whole long black brinjalls (eggplant) (Use small, long brinjalls (Indian eggplant variety). If unavailable, use the closest slender variety you can find.)
• 0.25 seer (approx. 230g / 1 cup) black pulse (urad dal / black lentils) (A seer is a traditional South Asian unit of weight; 1 seer ≈ 933g. Use whole urad dal (black lentils) here.)
• 0.125 seer (approx. 115g / about 12–15 chillies) dried red chillies (Half the quantity of the black pulse, so about 115g. Adjust to your heat preference.)
• 0.5 seer (approx. 465g / 2 cups) ghee or melted butter (for frying pulse and chillies) (Use good-quality ghee for the most authentic flavour. Unsalted butter is an acceptable substitute.)
• 10 grains (approx. 1/4 teaspoon) pure asafoetida (hing) (A 'grain' is a very small historical unit. Use approximately 1/4 teaspoon of solid asafoetida or a generous pinch of powdered hing.)
• 1 small handful (approx. 15–20 fresh leaves) carapala leaves (curry leaves) (Carapala is the historical term for curry leaves (Murraya koenigii). Use fresh curry leaves for the best flavour; dried may be substituted.)
• 1 teaspoon (or to taste) fenugreek powder (Used both in the stuffing and in the tamarind broth. The original does not specify exact quantity; use approximately 1/2 teaspoon per use.)
• 0.25 seer (approx. 230g / 1 cup) ghee or melted butter (for frying brinjalls) (This is the second quantity of ghee used for frying the stuffed brinjalls.)
• 0.5 seer (approx. 465g) tamarind (best quality) (Use block tamarind. Soak and squeeze to extract liquid. You may substitute tamarind paste but use sparingly as it is more concentrated.)
• 1 sufficient amount (approx. 500ml / 2 cups) water (Use enough warm water to dissolve the tamarind into a pourable liquid.)
• 1 to taste salt (Add to the tamarind broth to season.)

Instructions

1. 1Wash the 20 long black brinjalls thoroughly. Using a sharp knife, cut each brinjall into four quarters lengthwise starting from the base, but stop before you reach the stalk — leave about 1–2 cm attached at the top so all four pieces remain connected at the stem. The brinjall should open out like a flower but stay in one piece. Set aside.
2. 2Place a wide, heavy-bottomed frying pan or skillet over medium heat. Add the half seer (approx. 2 cups / 465g) of ghee or melted butter and let it heat up. Once hot, add the quarter seer (approx. 1 cup / 230g) of black pulse (urad dal) and the dried red chillies. Stir continuously and fry over medium heat until the dal turns golden and fragrant and the chillies darken slightly. Watch carefully so nothing burns. Remove from the heat and set aside to cool.
3. 3Place the 10 grains (approx. 1/4 teaspoon) of pure asafoetida and the small handful of carapala (curry) leaves onto a flat stone, mortar and pestle, or into a small food processor. Grind them together until you have a smooth, fine paste. Transfer this ground mixture into a small bowl and mix it together with approximately 1/2 teaspoon of fenugreek powder until well combined. This is your stuffing. Note: The fried pulse and chillies from step 2 form the base of the filling flavour — once cooled, you may grind a portion of them finely and incorporate into the stuffing if desired, as the original recipe implies they are used together with the stuffing.
4. 4Take each slit brinjall and gently open the quarters apart. Using a small spoon or your fingers, push the asafoetida, curry leaf and fenugreek stuffing mixture into the centre of each brinjall, distributing it evenly between all 20 brinjalls. Press the quarters back together gently so the stuffing stays inside. Repeat for all brinjalls and set aside.
5. 5Take a wide, heavy-bottomed pan or skillet (large enough to hold multiple brinjalls at once). Pour in the second quantity of ghee — another quarter seer (approx. 1 cup / 230g). Place over medium-high heat and allow the ghee to heat until shimmering and hot.
6. 6Carefully place as many stuffed brinjalls into the hot ghee as the pan can hold comfortably without crowding. Fry them over medium heat, turning gently with tongs, until they are golden brown and slightly softened all over — approximately 4–5 minutes per batch. Do not rush this; frying in batches ensures even browning. Once each batch is done, remove the brinjalls and place them in a separate bowl or vessel to rest. Continue frying in batches until all brinjalls are cooked. Do not discard the ghee remaining in the pan — you will use it in the next step.
7. 7While the brinjalls are frying (or after), take the half seer (approx. 465g) of tamarind and place it in a bowl. Pour in enough warm water (approximately 500ml / 2 cups) to cover it. Use your hands to squeeze and work the tamarind in the water until it fully dissolves into a thick, liquid pulp. Strain through a sieve or your fingers to remove any seeds or fibrous matter, collecting the smooth tamarind liquid in a jug or bowl. Set aside.
8. 8Using the same pan in which you fried the brinjalls (leaving any remaining ghee in it), pour in the tamarind liquid. Set the pan over medium heat. Add salt to taste and approximately 1/2 teaspoon of fenugreek powder. Stir to combine and bring to a boil. Let the mixture boil for five minutes, stirring occasionally.
9. 9Once the tamarind broth has boiled for five minutes, gently lower the fried stuffed brinjalls back into the pan. Let them sit in the hot broth briefly — just enough to warm through and absorb some of the tangy flavour. Do not over-stir or the brinjalls may fall apart.
10. 10Carefully remove the brinjalls from the tamarind broth using tongs or a slotted spoon and transfer them into a clean, dry vessel or serving dish. The dish is now ready to serve. If storing, place in a clean, dry, airtight container — these brinjalls can be kept for three to four days.