This baby Eggplant Sagllein is a Konkani delicacy. Tiny Eggplant / Brinjal is stuffed with coconut Masala and finely chopped raw onions and then sautéed in a seasoning of coconut oil and mustard. Goes well with Rice, Roti or even with Bread.
- 250 gms small variety Brinjal
- 1/2 of a small coconut
- 1 large onion
- 2 tbsps coriander seeds
- 25 seeds of methi/Fenugreek
- 15 roasted Byadgi chillies
- 1tbsp tamarind paste
- 3 tbsps Coconut oil
- 1 tsp mustard
Wash the Brinjal. Remove the stem and slit them into four keeping the base intact. Chop the onion fine. Roast the coriander seeds and methi in a tsp of oil till they turn golden brown. Grind the coconut, roasted red chillies, tamarind and the roasted coriander and methi seeds to a coarse paste. Drop in the chopped onions and salt in the coarsely ground paste and mix thoroughly. Stuff this masala into the brinjals . Keep aside. Heat the coconut oil in a pan. Add a spoon of mustard. After it splutters switch off the gas and place all the stuffed brinjals in the seasoning. Tip in the remaining masala. Add a large glass of water and allow to boil. Transfer into the microwave and cook till done. Alternatively you can cook it on a gentle flame in the pan itself.
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