Ingredients:Brinjal's / Egg Plant's - 4 (young tender one's)
For paste:
1. Shallots - 10
2. Roasted peanuts - 1/4 cup
3. Tomato - 1
4. Red chilli's - 2
5. Salt - as per taste
6. Garlic - 5 cloves
7. Chilli Powder - 1 tsp
8. Corriander Powder - 2 tsp
Heat a Thick bottomed Pan, roast the peanuts, till they get roasted well. remove the peanuts aside and let it cool.
Now heat a tbsp of oil in the pan and add the shallots / small onion's and fry them well.
Ground the peanuts, shallots, garlic, tomato, red chilli, chilli powder and corriander powder with little salt into a thick paste.
Give 2 slits on Brinjal's in X shape. Now stuff the Paste into it. Let it get marinate for 15 mins. so that the brinjals absorb the masala from the paste.
Now in a Pan..heat the oil and add mustard..when it pops..drop the brinjal's one by one and fry them well in slow flame for about 7-10 mins. let the brinjals get cooked in the frying process itself. after the brinjal's change their color and cooked well..add the remaining paste. close it with a lid and let them stay in low flame. after 5-8 minutes..you will see oil on the side's of the pan.
8. Corriander Powder - 2 tsp
Heat a Thick bottomed Pan, roast the peanuts, till they get roasted well. remove the peanuts aside and let it cool.
Now heat a tbsp of oil in the pan and add the shallots / small onion's and fry them well.
Ground the peanuts, shallots, garlic, tomato, red chilli, chilli powder and corriander powder with little salt into a thick paste.
Method:
Give 2 slits on Brinjal's in X shape. Now stuff the Paste into it. Let it get marinate for 15 mins. so that the brinjals absorb the masala from the paste.
Now in a Pan..heat the oil and add mustard..when it pops..drop the brinjal's one by one and fry them well in slow flame for about 7-10 mins. let the brinjals get cooked in the frying process itself. after the brinjal's change their color and cooked well..add the remaining paste. close it with a lid and let them stay in low flame. after 5-8 minutes..you will see oil on the side's of the pan.
Now it's time to serve with Hot Rice.
Absolutely a Finger-licking Curry.shallots and peanuts play their role perfectly.
Enjoy it!!
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