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Stuffed brinjals with a maharashtrian touch. This is an ideal sunday afternoon brunch recipe for the vegetarians in my family.
Wash the brinjals, slit them into 4 without breaking them and soak in salted water for 20 minutes.
Dry roast the peanuts, when they start to become brown, add the sesame seeds followed by dessicated coconut. Roast them till all of them are browned and smell fragrant. Once cooled add them to a grinder.
Add half of the chopped onions, ginger and garlic. Grind to a smooth paste with a little water.
To the ground masala add all the dry spice powders: jeera powder, dhania powder, garam masala powder, red chili powder and turmeric powder. Mix the masala paste with these spice powders.
Stuff the brinjal with this ground masala. Keep aside for 5 minutes, in the meantime heat some oil in a frying pan.
Add the onions and fry them till they slightly turn transparent. Then add in the stuffed brinjals, fry for a couple of minutes.
Add the tomatoes if using and fry for 2-3 minutes. Keep stirring continuously. Add water, salt to taste and cover.
Cook for 30-35 minutes. When the dish is ready, garnish with coriander leaves and serve hot with rice and phulkas.
SERVING: 5
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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