This is a very famous dish in maharashtra and i just love it the way my mother in law makes it.
vegetarian 4 servings
1 Lb small sized black brinjals
1 small Onion
1 small Tomato
1/2 tsp Jeera
1/2 tsp Rai
1 tsp ginger garlic paste
1/4 tsp turmeric pwd
2 -3 tsp coriander pwd
1/2 tsp garam masala
3 tbsp peanut pwd (peanuts roasted and ground)
1 tbsp sesame (tilli) pwd (tilli roasted and ground)
1 tsp dry coconut pwd
1/2 tsp Jaggery or sugar
salt to taste
1/2 cup water
green coriander leaves
For the Filling: Take a bowl and add peanut pwd., tilli pwd, dry coconut pwd, turmeric, chili pwd, coriander, garam masala, ginger garlic paste, jaggery, salt and mix nicely and keep aside.
Cut the small brinjals for stuffing that is just give 2 cuts from the back deep enough to be stuffed.
Apply very little salt from your finger inside each brinjal(optional)
Fill each brinjal with the mix you prepared and leave some mix aside.
Now heat the karahi or any vessel thick from the bottom.Add oil to the vessel and add jeera rai .
Add finely chopped onion and fry for 2 min then add the left over peanut till mix stir for some time then add finely chopped tomato and green coriander (leave some for garnishing).After tomatoes are cooked add the stuffed brinjals and water. Put the lid on and cook for 20 25 min on medium flame with very less stirring as it will break the brinjals. Garnish the brinjals with coriander leaves
Serve the masala baigan with hot fulks or steamed rice...