Small brinjals stuffed with a sweet and spicy, peanut flavoured mixture drawing out all the authentic flavours of Maharashtrian cooking. The brinjals have to be cooked over a slow flame with utmost care in order to preserve the natural flavours of this dish.
Slit each brinjal, once through and then again at a right angle to make 4 equal parts without separating them from the stem. Retain a small part of the stem.
Soak the brinjals in a bowl of salted water for 10 to 15 minutes. Then pat them dry and keep aside.
For the stuffing
Dry roast all the ingredients over a slow flame and grind to a paste with ¼ cup of water.
How to proceed
Mix together the onions, red chilli powder, tamarind pulp, turmeric powder, crushed peanuts, jaggery, salt and the ground paste.
Stuff this mixture in the brinjals and keep aside.
Heat the oil in a pan and place the stuffed brinjals one by one. Add ¼ cup of water, cover and cook over a slow flame till the brinjals are tender.