Chana Dal - 5tsp
Urad Dal - 5tsp
Pepper - 2tsp
Chutney Dal - 3tsp
Ground Nut - 3tsp
Jeera - 1tsp
Sesame Seeds - 1tsp
Cardomom - 1"
Clove - 4
Elachi - 2
Coriander Seeds - 2tsp
Chilli Powder - 10
Asafoetida - 1/2tsp
Tamarind (Size of gooseberry)
In a kadai dry roast each ingrediant on slow flame till aroma comes.
Cool down and grind it into a fine powder. This can be stored in the fridge for 2-3 months
Cut Brinjal into four keeping the stem intact. Deep fry the brinjal in oil till its half done.
Remove from fire. Mix the stuffing powder with water, make a smooth paste, apply it to the brinjals.
Keep it in a non-stick tava, Roast in slow flame, till its well cooked.
Serve with dal and rice.
Cooking time : 20 minutes (Excluding the stuffing preparation time)
Note : You can substitute brinjal with lady's finger.
You can mix the powder with vinegar or lime juice also.