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north indian recipe
Published On: 13 Oct 2013
Bengali: Laban / Noone
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Slit the brinjals in four without removing the stem and soak in salt water.Roast the peanuts in a pan and remove the skin.
Grind to a fine powder in the mixer.
Mix together the grated coconut, ground peanuts, sugar, salt, red chili powder, haldi powder, coriander leaves and lemon juice.
Stuff the slit brinjals with the mixture keeping some aside for the potatoes.
Heat oil in a non stick pan and add + tsp hing.
Add the stuffed brinjals and potatoes to the pan.
Add + cup water. Cover the pan and cook on a low flame till the brinjals and potatoes are cooked. (approximately 20 minutes)
When the oil separates from the masala the brinjals and potatoes are cooked.
Serve with chappatis.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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