JHATPAT CHATPAT- FOR QUICK, EASY AND TASTY RECIPES

Stuffed eggplant can be prepared in various ways. This one has coconut and peanuts in it. Thanks to Poornima and Raksha for contributing this recipe.

Veggies: 5-6 medium-sized eggplants , 2 medium onions
Masala: Grated coconut 1 cup, 4 red chillies, some tamarind and jaggery, 1 cup roasted groundnuts, salt.

How to make:

Slit the egg plants vertically into 4 parts (do not not cut into separate pieces) and soak in water. Take some oil in a cooker and fry the onions. Grind the ingredients mentioned into  a dry n slight coarse masala. Drain the water from the soaked egg plants and fill the masala into the slits. Place them in the cooker. Pour the remaining masala and about half a cup of water. Close the lid and cook it for about 2 whistles. Stir gently after it  cools so that the brinjals remain intact. Serve hot with chapati.