Stuffed Brinjal

I love this curry and did not enjoy much of this after wedding because most of my family does not like it. However at my parents place we are huge fans of brinjal and will have it in any form.

Preparation Time :  20 minutes
Cooking Time : 20 minutes
Serves :2 

Ingredients

Small Brinjal - about 15 pieces
Salt - to taste
Oil - 3 tbsp
Mustard - 1 tsp
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

To grind

Urad Dal - 3 tbsp
Chana Dal - 3 tbsp
Coriander Seeds - 3 tbsp
Red Chillies -8
Asafoetida - 1/2 tsp
Oil - 1/2 tsp

Procedure

1. Roast the things given under 'to grind' and cool and powder them in a mixer
2. Chop of the tops of the brinjal and slit them into four sections leaving the base intact
3. Stuff the ground powder in the brinjal and set aside.
4. Heat oil in a kadai, add the mustard when it splutters, add asafoetida, turmeric powder
5. Add the brinjals and cover and cook turning over the brinjals till completely cooked.
6. You could add some of the ground powder on top of the brinjals for a stronger flavour and crusty brinjal.
7. Serve hot with rasam rice / sambar rice