Clean, wash and dry the brinjals. Make criss-cross slits on each, taking care not to separate the segments. Keep aside.
Heat the non-stick pan on a medium flame and when hot lower the flame and add the onions, coconut and peanuts.
Dry roast till they turn light brown in colour.
Add the coriander seeds, cumin seeds and sesame seeds and dry roast for about 30 seconds.
Add the garlic, tamarind pulp, chilli powder, garam masala, jaggery and tomato purée and cook for 5 minutes.
Switch off the gas, add the coriander and mix well. Allow to cool.
Blend the mixture in a mixer till smooth using a little water if required and keep aside.
Stuff each brinjal with this prepared paste and keep aside.
Heat a pressure cooker and arrange the stuffed brinjals at the bottom, pour ¼ cup water and add the remaining paste over the brinjals.
Replace the pressure cooker lid and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid. Remove the brinjals and keep aside.
For the khichdi
Clean, wash and soak the rice and yellow dal for 15 minutes. Drain and keep aside.
Put 3 cups of water to boil.
Combine all the ingredients together along with the hot water in a pressure cooker and mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Keep aside.
How to proceed
Divide the bharvan baingan into 2 equal portions and divide the khichdi into 3 equal portions and keep aside.
Put the milk at the bottom of a glass baking tray, spread of one portion of the khichdi in an even layer over it.
Spread one portion of bharvan baingan over the khichdi layer.
Repeat with second portion of khichdi, remaining bharvan baingan and the third portion the khichdi to make 3 more layers.
Cover with an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 10 minutes or microwave for 2 minutes. Ensure you do not use aluminium foil while microwaving, as it may be cause a spark.
Turn upside down on a large serving plate just before serving.
Serve hot garnished with coriander.
Related recipes you might be interested
Cheeda without egg Serving size: serves 4
1 1/2 cup Boiled rice, uncooked
3 teaspoon Roasted urad dal/ black gram
1/2 cup Grated coconut
1 teaspoon Cumin
1/2 teaspoon […]
Kutta Pulao Serving Size: 4
Thick Avalakki (Beaten flat rice) - 250 gm (ground to a coarse powder)
Oil - 8 tbsp
Mustard seeds - 1 tsp
Channa dal & urad dal - 1 tsp […]
Sweet and Sour Lime Pickle
Serving Size: 2 cups
Indian yellow lemons-800 gms *
Chili powder- 2.5 tsp
Cumin seeds-1.5 tsp
Fenugreek seeds-1.5 […]
Lime Rice / Lemon Rice
Serving Size: 2-3
1 1/2 tablespoon vegetable oil or ghee
2 Serrano chilis, slit in half lengthwise or Normal Green chillies
1 teaspoon black mustard […]
Beef Rice Serving Size: 4
3/4 pound sirloin steak, cut into 1/2-inch cubes
3 tablespoons plus 1 teaspoon soy sauce
2 teaspoons Asian sesame oil, plus a few drops
Serving Size: 1 JAR
Dry red chilllies - 1/4 kg
Coriander seeds - 100gm
Channa dal 50 gms
Toor Dal - 50gms
Urad dal- 50gms
Pepper Corns - 50 gms
Green Chill Curry Serving Size: 4-6
Ingredients for Green Chill Curry
2 cups of whole fresh green fat chillis – (slit and deep fry for 1-2 mins in hot oil and drain on kitchen paper and set […]
Masala Dosa : South Indian style
Ingradients for Masala Dosa
(measuring cup used, 1 cup = 250 ml)
Ingredients for the Dosa Batter:
1 cup regular rice
1 cup parboiled rice/ukda chawal
½ cup spilt black […]
Tamarind Rice A tangy rice dish made with channa and urad dals, infused with the flavor of tamarind pulp, a typical south Indian dish eaten with coconut chutney and Boiled & Salted Chickpea.