Ingredients:
1. Begun (brinjal) big with stem - 4 nos (medium)
2. Prawn (small) shelled and devained - 400 gms
3. Grated Coconut - 4 tsp (heaped)
4. Kaju Paste - 2 tbsp
5. Posto Paste - 1 tsp (heaped)
6. White Shorse Paste - 2.5 tsp
7. Ginger Paste - 1 tsp
8. Garlic Paste - 1 tsp
9. Fried Onion Paste - 4 tbsp
10 Green Chili Paste - 1 tsp
11. Garam Masala Whole ( 2 pcs. green cardamoms, 2 pcs cloves & 1" cinnamon stick.)
12 Haldi Powder - 1/2 tsp
13 Kashmiri Red Chili Powder - 1/2 tsp
14 Garam Masala Powder - 1/2 tsp
15 Desi Ghee - 1 tsp
16 Mustard Oil - As required
17 Chopped Coriander Leaves - 1 tbsp
18 Slit Green Chilies - 4 nos
19 Salt - As per taste
20 Sugar - 1/2 tsp
Prepare stuffing:
In a bowl take the prawns, add the white shorse paste, green chili paste, posto paste, coconut paste, chopped coriander leaves, salt and sugar. Mix well and keep aside.
Preparation:
1. Take brinjals and slit from the middle lengthwise. Scoop out some of the pulp from the middle. Fill with the prawn stuffing, tie the brinjals with thread so that the stuffing does not come out. Fry the brinjals in mustard oil in a pan (kadai) or grill the brinjals in a pre-heated oven.
2. Heat 2 tbsp mustard oil in a pan (kadai) and add the whole garam masala and saute for 10 secs.
3. Then add garlic paste, ginger paste, kaju paste, Kashmiri Red Chili Powder, turmeric powder salt to taste and sugar and a little water
4. Fry till the oil leaves the sides.
5. Then add a little water, tomato puree and fried onion paste. Fry till the oil leaves the sides.
6. Reduce the flame and add the stuffed brinjals. Add ghee cover and cook for 10 min.
7. Transfer to a serving bowl and sprinkle garam masala powder.
Serve hot with roti, luchi or paratha.
1. Begun (brinjal) big with stem - 4 nos (medium)
2. Prawn (small) shelled and devained - 400 gms
3. Grated Coconut - 4 tsp (heaped)
4. Kaju Paste - 2 tbsp
5. Posto Paste - 1 tsp (heaped)
6. White Shorse Paste - 2.5 tsp
7. Ginger Paste - 1 tsp
8. Garlic Paste - 1 tsp
9. Fried Onion Paste - 4 tbsp
10 Green Chili Paste - 1 tsp
11. Garam Masala Whole ( 2 pcs. green cardamoms, 2 pcs cloves & 1" cinnamon stick.)
12 Haldi Powder - 1/2 tsp
13 Kashmiri Red Chili Powder - 1/2 tsp
14 Garam Masala Powder - 1/2 tsp
15 Desi Ghee - 1 tsp
16 Mustard Oil - As required
17 Chopped Coriander Leaves - 1 tbsp
18 Slit Green Chilies - 4 nos
19 Salt - As per taste
20 Sugar - 1/2 tsp
Prepare stuffing:
In a bowl take the prawns, add the white shorse paste, green chili paste, posto paste, coconut paste, chopped coriander leaves, salt and sugar. Mix well and keep aside.
Preparation:
1. Take brinjals and slit from the middle lengthwise. Scoop out some of the pulp from the middle. Fill with the prawn stuffing, tie the brinjals with thread so that the stuffing does not come out. Fry the brinjals in mustard oil in a pan (kadai) or grill the brinjals in a pre-heated oven.
2. Heat 2 tbsp mustard oil in a pan (kadai) and add the whole garam masala and saute for 10 secs.
3. Then add garlic paste, ginger paste, kaju paste, Kashmiri Red Chili Powder, turmeric powder salt to taste and sugar and a little water
4. Fry till the oil leaves the sides.
5. Then add a little water, tomato puree and fried onion paste. Fry till the oil leaves the sides.
6. Reduce the flame and add the stuffed brinjals. Add ghee cover and cook for 10 min.
7. Transfer to a serving bowl and sprinkle garam masala powder.
Serve hot with roti, luchi or paratha.
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