I am not a big fan of brinjals, but my husband is:). Everytime my mom visits us, he asks her to make stuffed brinjal-potato curry; Brinjal for him, and potatoes for me. Once in a while, he brings brinjals when he goes grocery shopping, and then asks me to make the same dish. I always have to call my mom for the recipe, so this time I thought of jotting it down.
3 Small Brinjals (Indian Eggplant)
3 Small Potatoes (or cut 2 big potatoes in half),
3 Tablespoon Shredded Coconut (fresh or frozen),
3 Tablespoon Gram Flour (Besan),
2 Tablespoon Coarsley Ground Peanuts,
2 Tablespoon Sesame Seeds,
2 Teaspoon Chili-Ginger Paste (or to taste),
1 Tablespoon Jaggery
Salt to Taste,
1/2 Teaspoon Turmeric Powder,
2 Teaspoon Dhaniya Jeera Powder (Coriander-Cumin Powder),
1/4th Teaspoon Asafoetida (Hing)
1.25 Cups Water,
3 Tablespoon Oil,
3 Teaspoon Chopped Cilantro (Coridander), Optional
Mix together all the dry the ingredient in a bowl, except asafoetida. Add 1 tablespoon oil and mix well.
Make a slit 3/4th ways thru in brinjals and potatoes. Stuff the coconut-peanut mixture.
Heat the remaining oil in a pan. Once hot, add asafoetida. cook for about 10 seconds. Now, turn the heat to low, and place potatoes in the pan in a single layer, slit side up. Turn the heat to medium high. Add about 3/4 cup water. DO NOT stir. Cover and cook until the potatoes are halfway done (10-12 minutes). Check this by inserting a knife in the potatoes. The knife should go thru the top of the potatoes without much effort. The center should still feel a bit firm. Now place the brinjals in the pan. Try to make a single layer along with the poatoes, by gently sliding potatoes around to make space for brinjals. Again, do not stir. We want the potatoes and brijals to maintain their shape. Add the remaining water, and the remaining stuffing (if any). Cover and cook for another 10-12 minutes, or until everything is cooked. Garnish with chopped cilantro and serve hot with roti or paratha.
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