Porato

Eggplant(aubergine) or brinjal is one of my most favorite veggie. I know, i know.. many of you won't agree with me. I know there are many people out there who don't even consider it edible. Am i not surrounded with such people!!

Mu hubby's family has an unofficial brinjal hater's club! My Sis-In-Law even goes to the extent of announcing it totally devoid of
nutrients of any kind ! And not so long ago my hubby dear was a faithful member of the hater club.

But after i tried my mom's recipe of stuffed brinjal, he is eating the hated vegetable, and not even grumbling about it! Well that is something. But whatever the case, i simply love this dish.


Eggplant (brinjal) -- 8-10 (small sized)

Oil -- 1 teaspoon
Roasted split chickpea -- 2 tablespoons
Cumin seeds -- 1 teaspoon
Clove -- 1

Ginger -- 1 inch piece
Garlic -- 2-3 cloves
Green chili -- 2-3
Coconut -- 1 cup (grated)

Tomato -- 2-3 (finely chopped)
Onion -- 1 big (finely chopped)

Red chili powder -- 1 teaspoon (optional)
Lemon juice -- 2 tablespoons
Salt -- to taste

Oil  --  1/4 cup
Mustard seeds  --  1/2 reaspoon
Turmeric powder -- 1/4 teaspoon
Curry  leaves  -- few
coriander leaves -- for garnish (chopped)


Wash eggplants and slit into 4 or 6 slivers, without separating them completely. Keep aside.

Heat oil in a small pan and fry dalia, cumin seeds and clove for a couple of minutes. Once the dalia had light brown spots turn off the heat.

Take coconut in a blender. Add the fried ingredients, green chilies, ginger, garlic and grind it into a coarse semi solid powder.


Mix the chopped onion, tomato and the powdered spice mix in a mixing bowl. Add salt, lemon juice and red chili powder. (Only if you like your dishes spicy and hot.) Mix all the ingredients nicely and stuff it in the slits of the eggplant

Heat oil (1/4 cup) in thick bottome3d pan. Add mustard, turmeric and curry leaves. Once the mustard starts spluttering arrange all the eggplants in the pan. Top it with the spice powder mix (whatever is left).

Add enough water to immerse the eggplants. Cover and coo on low flame until the eggplants are done.  Simmer for some more time if you are left with watery curry.

Garnish with the corianer leaves and serve hot with the roti/pulkas or jowar roti.