Juts another version of humble vegetable - Biangan/Vainga/Brinjal/Aubergine or Eggplant whatever you call it! This dish has rich flavours and preparation is really easy with minimal oil as the vegetable is slow cooked with tight lids and without letting any steam go. Tilacha vainga or tilkoot ka baingan as it's called in kokni is considered dawat side dish along with mutton curry and bagara rice with fried papads and mango masala pickel.
Tilkoot is prepared first and then it is mixed with sliced onions to prepare the filling. Then the eggplants are cut into two halves lengthwise and then horizontally into small pieces and then the slots are made to fill in the prepared filling. As shown in the picture below.
How to make Tilkoot Stuffed Eggplants | Sesame Stuffed Eggplant | Stuffed Eggplant Recipe
Ingredients:
- For 3 large eggplants
- 1/3rd cup black sesame seeds
- 1 small piece of dry coconut or tablespoon raw peanuts (optional)
- 2 small onions
- 2-3 dried red chilies
- 3-4 cloves of garlic
- 1/4th teaspoon turmeric powder
- Salt as per taste
- 1 tablespoon of cooking oil
Method:
1. Dry roast sesame see, cool completely and then grind along with garlic cloves, dried red chilies, dried coconut/peanuts to make dry chutney. Your tilkoot powder is ready for stuffing the vegetables like eggplants and okra etc. You can store this powdered chutney in glass jar for about 2 weeks when store in fridge.
2. Finely slice the onions and mix in prepared tilkoot, turmeric powder and salt.
3. Now wash and cut eggplants vertically them divide each half into small pieces. Make slits and fill in the filling mixture.
4. Now take a clean wide pot grease it with oil and arrange stuffed eggplant pieces in single layer. Place on low heat and cover with the lid. Let it cook for 10-12 minutes then stirr carefully. If it's too dry, sprinkle just about 2 tablespoons of water and cook covered till the vegetable is completely cooked and tender. Serve!
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