### TranslatedIngredients: 250 grams Jawla fish - sieve well and manually cleaned,1 Onion - finely chopped,250 grams Fresh coconut - grated,Tamarind Water - as required,1/2 teaspoon Red Chilli powder,1/2 teaspoon Coconut Oil,1/2 tablespoon Ginger - paste,1/2 tablespoon Garlic - paste,Salt - as per taste (most preserved fish have salt so use discretion while using the salt),5 Brinjal (Baingan / Eggplant),500 grams Fresh coconut - grated,4 Dry Red Chillies,2 teaspoon Coriander (Dhania) Seeds,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/2 teaspoon Turmeric powder (Haldi),Lemon juice - as required,1 Onion - finely chopped,2 tablespoon Sunflower Oil,Water - as required ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 3 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Non Vegeterian ### TranslatedInstructions: To begin with the Spicy Jawla Stuffed In Brinjal Recipe first,  add coconut oil to the pan on a medium flame and stir fry the jawala till they are crisp. Wait for the aroma to exude and keep aside. In an another pan, heat oil and saute onion, red chilli powder, tamarind water, ginger- garlic paste and salt as per your taste in a bowl. Simultaneously, get the brinjals ready. Slit the brinjals in the middle and put in water so that the split expands naturally and makes room for the filling. Grind the masala for the brinjals (coconut, chillies, coriander, methi, turmeric, lemon juice) and keep aside. Add the jawala mix to this and mix well using spoon or a spatulaStuff this into the slit brinjals and keep aside.In a pan, heat oil and place the stuffed brinjals. Add a little water and allow to cook till they are soft. Garnish with coriander leaves and grated coconut.Spicy Jawala stuffed in Brinjal tastes best with wheat chapatis, rice bhakris or steamed rice.
