Brinjal Masala

"Brinjal" -  loved and relished by many (not me though!!). But this one certainly impressed me. Succulent baby brinjals dressed in simple Indian flavors were a treat not just to my eyes but to my taste buds as well !!

Ingredients | Serves 5/6


1 Kg | Brinjal
1/2 | Coconut
1 Tsp | Cumin
150 Gms | Onion
10 | Garlic Cloves
1 Tsp | Chilly Powder
1 Tsp | Coriander(Dhaniya) Powder
Turmeric, Salt

Wash the brinjals thoroughly. Remove the leafy part that holds the brinjal but make sure you retain the stem.
 For the filling (masala) - Finely grind the grated coconut, onion, cumin (jeera) and garlic. Transfer the paste to a bowl, add 1 tsp of chilly powder and coriander powder, pinch of turmeric and salt. Mix this well.
Cut each brinjal vertically into four so that you can fill the masala in between them. Once done heat oil (sufficient to immerse the brinjals) in a wok. Hold the brinjals by their stem and place them carefully one next to another (as shown). If there is left over of the masala then spread it over the brinjals in the wok. Allow this to cook on a medium flame for about 15 minutes. Stir once making sure you don't smash the brinjals while doing so. Wait for the brinjals to cook until they soften. Once done, its ready to serve.
Brinjal Masala goes well with chapati and rice.