Hyderabadi Baingan

Brinjals stuffed with a nutty filling and put in masala.
Stolen from Nita Mehta - "Pressure Cooking" p. 42

Serves 4 (actually true!)
200gm (8) small round brinjals (I used 1 big one)
pinch of hing
1 onion - finely chopped
2 tomatoes - finely chopped
3 whole dry red chillies
1/2 tsp garam masala
1 tsp dhania powder
1 pinch amchoor (I didn't have any)
juice of 1 lemon (I think that was a little too much but we'll see tomorrow) - yep try using a lime.

Filling
1 tbsp til (sesame seeds) [I only had poppy]
1 tbsp dhania saboot (coriander seeds)
pinch methi daana (fenugreek seeds)
3 tbsp moongphalli (peanuts)
1/4 tsp salt
1/2 tsp red chilli powder
1/2 tsp amchoor
1/4 tsp haldi

1. Roast together until the til turns golden : til, dhania & methi daana. Grind with the peanuts and add the haldi & 1/4 tsp salt.
2. Cur brinjals into 4 leaving the end on so they are whole but split.
3. Fill the splits with the ground stuff from 1.
4. Heat some oil in the pressure cooker, add pinch of hing, add whole red chillies then add the chopped onion and give it a good frying.
5. Add the chopped tomatoes and stir fry for 5 mins.
6. Add 1/4 tsp salt & 1/2 tsp garam masala, tsp dhania powder and the pinch of amchoor, mix for a minute.
7. Add the brinjal and fry it lightly on each side for 4-5 mins.
8. Add the lemon juice and 1 cup water.
9. Pressure cook for 1 whistle, keep on the heat for 1/2 minute and remove from heat.
10. One the pressure drops cook for another 2-3 mins or until the brinjal is how you like it.

It was slightly lemony but I thought it was really nice. I used one big brinjal so I had to add extra water and cook it a bit longer. I got 4 bits out of 1 brinjal and am looking forward to making it properly with smaller ones.