INGREDIENTS:

Small Brinjals – 1/2 kg
Turmeric powder – 1/2 tsp
Tomato – 1
Oil – 1 tbsp
Mustard – 1/2 tsp
Filling :

Groundnuts – 100 g (fried ones)
Turmeric powder – 1 tsp
Chilli powder – 1 to 1 1/2 tsp
Salt – to taste

DIRECTIONS:

Wash and clean the brinjals.

Cut the stems off the brinjals leaving the leaf-like portion stuck on the brinjal.

Cut the brinjals into four segments half way through it so that it’s open at one end but intact at the other.

Powder the ingredients for filling together. Give some time between grinds so that they don’t become like paste (the oiliness of the ground nut does it if the mixer gets heated up)

Stuff the powder into the brinjal.

Heat a kadai and pour oil.

Add mustard seeds and allow to splutter.

Add brinjals and turmeric powder and cook on medium heat.

When the brinjal is nearly done add chopped tomatoes and let it cook till the curry is well done

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