PREPARATIONS

Step 1

Cut haif of the brinjal stem and cut the leaves. Keeping the crown of brinjal, cut brinjal in the same four parts. Soak brinjal in satted water.

Step 2

Add sesame seed, dry coconut, 1 spoon cumin seed, gartic, and jag to prepare the eggplant's stuffing. Transform them into a fine powder without using water. Heat 3 spoons of oil in the pan. Add 1 spoon cumin seeds and Sugran asafoetida powder. Add finely chopped onions and let it be a little gokden. Now add the prepared mixture and cook it until the garlic smells goes off. Add Sugran Turmeric Powder, Sugran Onion Garlic Masala and salt according to taste. Cook the mixture for one minute.

Step 3

Turn off the gas and add peanuts and green coriander, Mix well, Remove the stuffing of eggplant in a bowl. Let the stuffing of eggplant cool down so that you can handle it easily. Between the four parts of eggplant fill the stuffing of eggplant properly. Heat the remaining 3 spoons of oil ina new pan and mix the stuffed eggplant very gently and cover the pan with a lid and cook for 2-3 minutes on low heat.

Step 4

Add the remaining eggplant stuffing. In addition, add warm water and adjust the salt if needed. Let a boil come. Cover with lid for 15-20 minutes. The gravy will be thicker. Serve with fresh coriander leaves. Filled eggplant is ready. Serve warm roasted brinjal with bhakari, and onion and lemon pieces.