|
Garma
Garam More |
Rasoi |
|
Ingredient 8-10 small rounded firm brinjals Method Wash and the clean brinjals. Make 2 slits to form a cross. Leave the stalks intact. Drop them immediately into cold salt water. Mix the onions, coconut, all dry masalas, curds, ginger-garlic paste, well and make a smooth filling. Stuff some of this mixture into each slit of the brinjals. Heat oil in a heavy or non-stick pan, add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly. Cover with remaining mixture. Add 2 cups water. Simmer on low, covered till done. Stir once or twice in between. Cook till brinjals are tender to touch. Serve hot with wheat or jowar chappatis. Source: bawarchi.com
|
