Another stuffed vegetable that is very similar to the previous one. My cousin’s lovely wife cooked this dish for me when I visited them. I was bowled over by the taste and decided to try my hand at it. I have always been a brinjal fan. Isnt it one of the prettiest of vegetables? What a color! When I buy sarees for my mother, I always look for the aubergine or the brinjal flower color because that’s her favorite! Man has not yet mastered the art of replicating the colors of Nature very well, yet we take pride in saying that we came close. Whether it is the purple brinjal or the unique green long brinjal variety, the streaked purple and white ones, or the ivory white one; all taste excellent when cooked with the right ingredients. Who can resist the smell of the smoky bhartha baingan?
Stuffed brinjal is easy to make and makes good accompaniment for rotis or puris. You can go crazy with your imagination and use anything you fancy for the masala of this recipe. Make this one and you will fall in love with brinjal.
Brinjal (purple small round ones) – 250 gms
Cooking oil (sunflower) – 2 tbsps
Coriander leaves – a bunch
Salt – to taste
Onion – 2 (medium sized)
Peanuts – 2 tbsp
Sesame seeds – 1 tbsp
Grated coconut – 2 tbsp
Garlic – 3 pods
Jaggery – 1 tbsp
Turmeric – 1/2 tsp
Chilly powder – 2 tsp
Cooking oil – 1 tbsp
Salt to taste
Please make sure that you use the small purple brinjal variety to make this dish. Wash the brinjal and pat them dry using a cloth. Make slits that cross each other while keeping the stem intact. Ensure that there is no dirt/worms. Keep aside.
Peel and cut the onion. In a pan, add one tbsp oil and add the onion, grated coconut, peanuts, sesame seeds, and garlic. Saute well. Add turmeric power, chilly powder, jaggery, and salt. Use your imagination and you can add anything you fancy, like coriander powder, garam masala, or ginger garlic paste instead of garlic. Turn off the flame and let the mixture cool. Grind this to a fine paste in a blender. Add just enough water so that the paste is not too loose. Carefully stuff this paste into the slit brinjal so that the paste of masala coats the insides of the brinjal. If you choose to and have the time and patience, you can keep this aside for half an hour before you start cooking the brinjal. I did not do this and cooked the stuffed brinjal straightaway after stuffing them with the masala.
In a thick bottomed pan, pour 2 tbsp of cooking oil and place the slit brinjal with masala stuffing. Close with a lid. Stir occasionally and cook until the brinjal is tender (about 10-15 minutes on medium fire). If you prefer some gravy for the dish, you can make the masala slightly watery and that will make the dish watery. If you prefer it tangy, you can cook the stuffed brinjal in tomato puree or tamarind water. When the brinjal is tender, remove from fire, and add chopped coriander leaves. Serve with rotis or warm rice. I cooked this dish in an iron kadai and hence the dish looks slightly blackish.
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