Brinjal/Eggplant deep fried and stuffed with pickle spices.
Time Required: 40 Minutes
Ingredients:
6 Brinjals
2tsp Turmeric Powder
1tbsp Salt
Oil for deep frying
For the filling:
2tbsp Coriander Seeds
1tbsp Fennel Seeds
1tsp Cumin Seeds
½ tsp Fenugreek Seeds
1tsp Mustard Seeds
½ tsp Kalonji
½ tsp Ajwain / Bishop Seeds
4tbsp Aamchur Powder
½ tsp Turmeric Powder
½ tsp Red Chili Powder
For Seasoning:
2tbsp Mustard Oil
2 Bay Leaves
3 – 4 Cloves
A pinch of Hing
Salt to taste
Method:
Slit Brinjals into four keeping the stem intact. Mix Salt and Turmeric powder and smear this mixture on the insides of the Brinjal.
Deep fry them and remove and let it cool.
Dry roast Coriander Seeds, Fennel and Cumin Seeds. Grind the above along with Fenugreek, Mustard, Kalonji, Ajwain to a powder. Mix Turmeric and Chili powder to it.
Stuff the Brinjals with the powder. Heat Oil, add Bay leaves, Cloves, Hing and Brinajal. Add the remaining masala powder and Salt and gently stir in.
Serve with Indian Bread.
