INGREDIENTS:

5oo gms brinjals, small variety, seedless, walnut sized imli, soaked in 1 cup water (extract pulp)
10 flakes lasan, 6 flakes lasan chopped, 1”piece adrak
1 onion – chopped fine, 1tsp jeera, 2tsp dhania,
2tsp til, 2tsp khus khus, 12 peanuts, 2”dry khopra, desiccated
2tsp chilli powder, ½ tsp haldi, 4-5 tbsp oil, a few curry patta,
2 broken red chillies, salt to taste

METHOD:

Gold Rate

July 07 ,2026 - Time 10.30Hrs

Gold 24 KT ₹ 1 44,100 /-

Gold 22 KT ₹ 1,34,400 /-

Silver/Kg ₹ 2,29,200/-

Platinum ₹ 88,000/-

Recommended rate for Nagpur sarafa Making charges minimum 13% and above

Roast the following in a few drops of oil and grind to a paste: til, khus khus , peanuts, dessicated coconut, dhania, jeera and chopped onion. Grind the following : adrak, lasan, chilli powder and haldi. Mix both the pastes and add salt to taste. Set aside.
Slit the brinjals in 4 keeping the stem intact. Stuff the brinjals with the masala paste. Heat oil and add chopped garlic, broken red chillies and curry patta. Fry a little before putting in the stuffed brinjals and imli water . Cook covered , on slow heat, till tender.
Chef Khosla