Roasted Brinjals With Stuffed Coconut Curd and Tomato Curry

Preparation time:20 minutes
Cooking time:30 minutes
Serve:4

Ingredients:

• 5 Brinjals (baingan)
• Dry coconut powder (khobare ka bura)
• 2 Tomato chopped
• 1 Teaspoon coriander powder
• 1 Teaspoon red chili powder( lal mirch powder)
• 1/4 teaspoon black pepper powder
• curd 4 teaspoon (dahi)
• salt
• All spice powder 1 teaspoon (sare masalo ka powder)
• tandoori masala 1 teaspoon
• asafoetida (hing)
• Amchur powder 1/2 teaspoon

Procedure:

• Make 4 slits to brinjals.  Heat Iron pan and add 2 teaspoon of oil.  
• Now add tomatoes, tandoori masala, all spice powder, coriander powder, chili powder, black pepper powder, asafoetida and cook for 2 minutes.  
• Add amchur powder, curd and coconut powder.  Cook until oil spreads on surface.  Now fill the tomato gravy inside the brinjal.  Rub some gravy on outside layer of brinjals.  
• Now heat 2 teaspoon of oil in iron pan and place the brinjals inside.  Now cover the pan and cook until brinjals get very soft and crispy from all sides.
• Garnish with some tomato gravy and coriander leaves.