INDIA
Ingredients
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SCHOOL:
ST. MARK’S GIRLS
SENIOR SECONDARY
SCHOOL, MEERA BAGH
400 grams or 8 to 10 brinjals
2 medium sized onions ( ¾ cup sliced)
¼ cup peanuts
2 tbsp sesame seeds
½ tsp cumin / jeera
1 ½ tbsp oil
1 ½ tsp ginger garlic paste (or ginger & garlic chopped)
1 sprig curry leaves
1 to 1 ½ tsp red chilli powder
1 tsp coriander powder or ¾ tsp garam masala
salt as needed
coriander leaves few
Preparation
Main Course
1.
Dry roast peanuts until nicely done. Saute sesame and cumin in the same pan. cool them.
2.
Saute onions until golden in 1 tsp oil. Saute also ginger garlic until the raw smell goes off.
3.
Add chili powder, coriander or garam masala powder and salt. Cool all these and blend to a coarse
paste. Add salt and chili.
4.
Wash and slit brinjals by keeping them intact towards the stem.
5.
Stuff this mixture and set them aside. Heat a pan with 1 tbsp oil and add these brinjals
along with curry leaves.
6.
Toss them well to coat with oil. Cover and cook until done.
7.
Occasionally toss them or flip them to cook evenly.
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JHANVEE KHANNA