Small brinjals stuffed with a peanut, coconut and spice filling then braised in their own juices — one of the most celebrated preparations of Maharashtrian vegetarian cooking.
Ingredients
12 small round brinjals (equal size for even cooking)
For stuffing:
1/2 cup roasted peanuts — coarsely ground
1/4 cup freshly grated coconut — dry-roasted lightly
1 tsp goda masala
1 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric
1/4 tsp cumin
1 tbsp jaggery — grated
1 tbsp tamarind paste
1 tbsp sesame seeds — dry-roasted
Salt
3 tbsp oil
1 medium onion — finely sliced
Method
Make the stuffing: combine all stuffing ingredients thoroughly into a well-seasoned, crumbly, slightly moist mixture.
Slit each brinjal from the base upward into 4 quarters, keeping the stem end intact — the brinjal should open like a flower but hold together.
Carefully press 1 to 2 tbsp of stuffing into the cuts of each brinjal, packing generously.
Heat 3 tbsp oil in a wide, heavy-bottomed pan.
Add finely sliced onion. Cook on medium for 6 minutes.
Place the stuffed brinjals in the pan. Cover with a lid.
Cook on medium-low for 18 to 20 minutes, turning very gently once or twice, until the brinjals are completely tender — they should be collapsing slightly.
Uncover. Cook on medium 3 more minutes until the masala caramelises slightly.