Wash and slit brinjals into four, without cutting them through and keeping the stalk intact. Soak in water. Clean, wash and chop coriander leaves.
For the stuffing, peel, wash and slice onions finely. Remove stems, wash and finely cut green chillies. Peel, wash and grind ginger and garlic to a smooth paste.
Soak tamarind in warm water for about half an hour, squeeze and strain the pulp.
In a frying pan heat oil, add onions and stir-fry till translucent. Add ginger-garlic paste, stir-fry until devoid of raw flavours. Add green chillies and stir.
Add tamarind pulp, salt, coriander powder, cumin powder and turmeric powder. Stir-fry till oil separates.
Sprinkle garam masala and remove. Set aside to cool. Preheat the oven to 225o C.
Grind the masala in a blender to a fine paste. Stuff masala in between the slits of the brinjals and keep aside.
Brush a baking tray with one teaspoon of oil, arrange brinjals and bake them for fifteen minutes at 225o C. Alternatively shallow fry, covered, in a frying pan.
Once cooked remove them onto a serving platter.
For the tempering, peel and wash garlic cloves. Wash and pat dry curry leaves. Whisk yogurt and keep aside.
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 garlic gets a little brown, remove from heat, add yogurt and immediately pour over the brinjals.
Garnish with chopped coriander leaves and serve with roomali rotis. |
