Stuffed Green Masala Brinjal with Gravy

Heat some clarified butter in a pan and sauté the sliced onions until translucent.

Add the tomatoes and cook until soft and pulpy.

Stir in the green chillies, followed by dry fenugreek leaves, coriander leaves, spice powders, and ginger-garlic paste.

Sauté well until combined. Allow this mixture to cool completely.

Grind the roasted whole spices, peanuts, and coconut first into a fine powder.

Then add the sautéed onion-tomato mixture and grind again with just enough water to form a thick, flavourful paste.

Adjust salt if needed.

For the Stuffed Brinjals : Wash and make four deep slits in each brinjal, keeping the stem intact to hold the shape.

Gently stuff the prepared green masala paste into each brinjal. Set aside.

Cooking the Brinjals : Heat clarified butter in a wide pan.

Place the stuffed brinjals carefully and cover with a lid. Cook on a medium flame for about 2 minutes.

Flip the brinjals gently, sprinkle a little water, cover again, and cook until almost done.

Add the leftover masala paste, coating the brinjals evenly.

Pour in just enough water to form a thick gravy.

Cook covered for another 5–7 minutes or until the brinjals are tender and the gravy thickens beautifully.