Small brinjals 16
Fresh coriander leaves (chopped) a few sprigs
For the stuffing
Tamarind 1 large lemon sized ball
Oil 2+1 tbsps + tsp
Onions (finely sliced) 2 medium sized
Ginger paste 2 tsps
Garlic paste 1 1/2 tsps
Green chillies (finely chopped) 6
Salt to taste
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Turmeric powder 1/4 tsp
Garam masala powder 1/2 tsp
Oil 1 tbsp
Red chillies whole 6
Garlic (peeled) 8 cloves
Carom seeds (ajwain) 1/4 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 8
Yogurt (whisked) 1/2 cup
1.Wash and slit brinjals into four, without cutting them through and keeping the stalk intact. Soak in water.
2.Soak tamarind in warm water for about half an hour, squeeze and strain the pulp.
3.In a frying pan, heat oil, add onions and stir-fry until translucent. Add ginger-garlic paste, stir-fry until devoid of raw flavours. Add green chillies and stir.
4.Add tamarind pulp, salt, coriander powder, cumin powder and turmeric powder. Stir-fry till oil separates.
5.Sprinkle garam masala and remove. Set aside to cool. Preheat the oven to 225 º C.
6.Grind the masala in a blender to a fine paste. Stuff the masala in between the slits of the brinjals and keep aside.
7.Brush a baking tray with one teaspoon of oil, arrange the brinjals and bake them for fifteen minutes at 225 º C. Alternatively shallow fry, covered, in a frying pan.
8.Once cooked remove them onto a serving platter.
9.In a frying pan heat one tablespoon of oil, add whole red chillies, garlic cloves, carom seeds, mustard seeds, cumin seeds and curry leaves in that order. Once the garlic gets a little brown, remove from heat, add the yogurt and immediately pour over the brinjals.
10.Garnish with chopped coriander leaves and serve with roomali rotis.