Stuffed Brinjal Masala

Ingredients

• 5 units Brinjal (Small purple ones)
• 0.5 teaspoon Cumin seeds
• 4 units Green chillies
• 6 units Curry leaves
• 1 teaspoon Ginger garlic paste
• 0.25 teaspoon Garam masala
• 1 handful Coriander leaves
• 1 unit Onions (Medium)
• 1 unit Tomatoes (Medium)
• 1 handful Coriander stems (Use only the stems for grinding)
• 1.5 teaspoons Red chilli powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin powder
• 1 teaspoon Salt
• 3 tablespoons Oil (For frying)
• 0.5 cup Water (Adjust for desired consistency)

Instructions

1. 1Combine all ingredients from the 'To Grind' section in a mixer grinder and blend into a smooth paste.
2. 2Make two vertical slits in each brinjal, ensuring they remain intact at the base.
3. 3Heat oil in a kadai over medium heat. Add the slit brinjals, cover with a lid, and cook until one side is done. Flip and cook the other side until fully cooked. Set aside.
4. 4In the same kadai, add more oil if necessary. Add cumin seeds and allow them to splutter. Add green chillies and curry leaves, cooking until the chillies are softened.
5. 5Add ginger garlic paste to the kadai and sauté until the raw aroma dissipates.
6. 6Add the ground spice paste to the kadai and sauté until the oil separates from the mixture.
7. 7Add water to the cooked spice paste, stirring to achieve a semi-gravy consistency. Add the cooked brinjals and garnish with coriander leaves. Cover and let simmer for a few minutes.