Brinjals - 1/2 ks (small round ones)
Onions - 3 large ones
Ground nuts - 1/4 cup
Red chillies - 10
Bengal gram - 1/8 cup
Cumin seeds - 1/2 spoon
Mustard seeds - 1/4 spoon
Asafoetida - 1/8 spoon
Oil - 1/4 cup (yes ! it is oily)
Salt - As per taste
Turmeric - a big pinch
Curry leaves - 10 nos.
Chop onions into big chunks. Slit brinjals into 4 (do not separate them and let the brinjal stay connected at one end). soak them in salt water to stop them from turning black. Add some oil to a wok and fry the ground nut, 1/4 of a spoon of cumming and bengal gram. Once they are slightly brown, add the red chillies followed by the onions. Fry all the ingredients till the onions are slightly brown in color. Add turmeric and salt. Grind to a paste after all ingredients cool down.
Stuff the brinjals with this paste and keep aside. Heat a pressure pan and add the remaining oil to it. Add d, cummin, asafoetida and curry leaves. Once the mustard starts to splutter, add the stuffed brinjals. Fry the brinjals slightly at low heat. One they start getting blisters all over, add the ground paste remaining and adjust salt. Pressure cook for two whistles. Serve hot with some hot rice, plain tuvar dal and ghee...... YUMMY ! Serves as a great dish along with curd rice too.
Note : The number of whistles depends on the quality of the brinjals.