Kolhapuri Style Brinjal

Ingredients

1/2 kg small brinjals, slit crosswise.

Grind to a fine paste the following:

2 large onions.
1/2 cup dry coconut, grated lightly roasted till golden.
1 tsp garlic paste.
1 tsp ginger paste.
1/2 cup fresh, chopped coriander.
2 tsp Kolhapuri masala.

For the Curry

1/2 tsp ginger–garlic paste.
1 onion, chopped fine.
1 cup water.
salt to taste.

Method
Grind onions, coconut, garlic, paste, ginger paste, coriander and kolhapuri masala to a fine paste. Fill this in the cross slits of the brinjals. Place them in a large skillet or work with a cup of water, ginger–garlic paste, a chopped onion and salt to taste. Cook covered on a medium flame until tender (about 10 minutes).
Variation
This recipe is also excellent with prawns, either dry or fresh. If you are using dry prawns, grind them along with the masala paste which you stuff into the brinjals. If you are using fresh prawns, add them at the end of cooking stirred into the gravy. For dry prawns, you will need 3 tablespoons (small variety). For fresh prawns, choose small ones, about 200g. which you peel and devein completely.
Kolhapuri Style Vegetables
You can also replace the brinjal in Kolhapuri style brinjal with mixed vegetables–cauliflower, peas the potatoes. The other ingredients remain the same. Use steamed vegetables and add a pinch of asafoetida to the dish towards the end of cooking.

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