09 December 2013,14:18 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • In a bowl of cold water, add turmeric powder and salt and soak the slit brinjals in it.
  • In a pan, heat oil and separately roast onions, coconut and sesame seeds until they turn golden for stuffing.
  • Combine roasted onions, coconut and sesame seeds along with the remaining ingredients for stuffing and little water are added and grind to a coarse paste.
  • Drain brinjals and stuff a tablespoon of paste in each one of it. Reserve extra paste.
  • For tempering, heat oil in a pan and add mustard seeds, asafoetida and curry leaves.
  • Add turmeric when the spices crackle and then immediately add the stuffed brinjals. Cook for 5 - 10 minutes by gently turning them.
  • Add the remaining paste, cover the pan with a deep lid and pour water on top of the lid. Reduce the heat and cook till the brinjals turn soft and are well coated with the thick gravy.
  • Serve hot with rotis or parathas.


  • 10 small Eggplants (Brinjals) slit crosswise
  • Salt to taste
  • 1/2 teaspoon Turmeric powder

For Stuffing:

  • 3 Onions, finely chopped
  • 150 grams Grated fresh Coconut
  • 1 ½ teaspoon White Sesame seeds
  • ½ teaspoon Turmeric powder
  • 1 ½ teaspoon Red Chili powder
  • 1 teaspoon Goda masala
  • 1 ½ tablespoon Roasted Peanut powder
  • 1 ½ tablespoon Grated Jaggery
  • 1 ½ tablespoon Tamarind pulp
  • 2 tablespoon IDHAYAM Sesame oil
  • Salt to taste
  • 2 tablespoons fresh coriander

For Tempering:

  • 4 tablespoons IDHAYAM Sesame oil
  • ½ teaspoon Mustard seeds
  • A pinch of Asafoetida (Hing)
  • 1 small sprig Curry leaves
  • ½ teaspoon Turmeric powder

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