This is a really delicious Indian dish that can be enjoyed with either roti or rice.
- 10 – 12 small round brinjal (mini eggplants)
- 1/2 TSP salt
- 4 TBSP oil
- 1 medium white or red onion, chopped
- 6 – 7 dried red chilies
- 2 TBSP coriander seeds
- 1 TBSP cumin seeds
- 1 TSP fenugreek seeds
- 2 TSP sesame seeds
- 9 cloves garlic
- 1/4 cup of peanuts, or if you have a peanut allergy you can substitute with sliced almonds
- 3 TBS dried coconut
- 2 TSP tamarind paste
- Heat 2 TBSP of oil in a large, flat skillet to medium-high heat
- Add the onion, chilies, coriander seeds, cumin seeds, fenugreek seeds, sesame seeds, garlic, and nuts and fry for about 7 or 8 minutes until the onions and garlic start to brown a little
- Turn off the heat and set aside for about 10 minutes to cool
- Add contents of the skillet, plus the coconut and tamarind to a blender. Add 1/2 cup of water and the salt and blend to a chutney consistency, not completely smooth, but should be a paste.
- Rinse the brinjal and pat dry
- Slit the brinjal from the opposite side of the stem about 3/4 of the way to the stem. Rotate 90 degrees and cut another slit in the brinjal the same way. If you hold the brinjal in your hand with the stem side away from you and look at the side that you cut there should be a plus sign cut in it now, such that all four pieces are still attached.
- Put the remaining oil in the bottom of your pressure cooker and cote the bottom.
- Stuff the ground masala into the slit eggplant trying not to break it apart and put each in the pressure cooker
- Pour the remaining masala into the pressure cooker and evenly spread it
- Add an extra 1 cup of water to the pressure cooker and secure the lid
- Cook on high. Once the pressure cooker starts whistling cook it for 5 minutes and then turn off trhe heat and let sit for 5 more minutes.
- Release pressure and then serve with rice or roti