I have no clue about the origin of the dish. I mean is it maharashtrian, punjabi or from somewhere else. The only thing I know about its origin is... Mom's kitchen!!! I totally LOVE this dish. It has all the tastes packed in it.. spicy, sweet and sour!!
4 small brinjal
1/2 onion, finely chopped
1/2 tbsp chilli powder
1/2 tsp turmeric
1 tbspn shredded jaggery
1 1/2 tbsp tamrind paste
1/3 cup chopped cilantro
Salt to taste
2 cups of water
- Slit the brinjal like a "+" shape on one end.
- Mix all the other ingredients and squeeze together with fingers and mix well.
- Set aside for 10 mins.
- Stuff the mixture in the baingan. Some mixture will remain.
- In a hot pan, add about 2 tbspn of oil.
- When hot, add the brinjals one by one.
- Add the remaining mixture.
- Add about 1 cup of water.
- Cover and cook on high heat till it starts boiling, then lower the heat to medium.
- Keep on changing the brinjal's position.
- Let cook till the brinjals are thoroughly cooked on all sides.
- Check in between, and add the remaining water little by little so that the gravy doesn't become too dry.
- Garnish with chopped cilantro before serving.