Ingredeient:
6 pc Small sized aubergines (egg plant)
2 tsp Powder of roasted peanuts
1 tsp Goda masala
1 tsp Red chilli powder
3 tsp Peanut oil
½ tsp Cumin seeds
¼ tsp Mustard seeds
2 tsp Tamarind water
2 tsp Jaggery water
½ tsp Coriander leaves
Salt to taste
Grated coconut
Method:
Prepare the 'stuffing' masala by mixing together coconut, peanut powder, red chilli powder, goda masala and salt.
2lice the aubergines into four leaving them attached only at the stem.
Insert the 'stuffing' masala in it.
Heat oil in pan. Add cumin and mustard seeds. Place the stuffed aubergines in it. Pour water and cover for 10-12 minutes.
Now add tamarind and jaggery water. Add salt to taste.
Garnish with coriander leaves and grated coconut. Serve with rotis.
6 pc Small sized aubergines (egg plant)
2 tsp Powder of roasted peanuts
1 tsp Goda masala
1 tsp Red chilli powder
3 tsp Peanut oil
½ tsp Cumin seeds
¼ tsp Mustard seeds
2 tsp Tamarind water
2 tsp Jaggery water
½ tsp Coriander leaves
Salt to taste
Grated coconut
Method:
Prepare the 'stuffing' masala by mixing together coconut, peanut powder, red chilli powder, goda masala and salt.
2lice the aubergines into four leaving them attached only at the stem.
Insert the 'stuffing' masala in it.
Heat oil in pan. Add cumin and mustard seeds. Place the stuffed aubergines in it. Pour water and cover for 10-12 minutes.
Now add tamarind and jaggery water. Add salt to taste.
Garnish with coriander leaves and grated coconut. Serve with rotis.
