STUFFED BRINJAL MASALA
If you have been following my recipes for a while, you would have seen that we have a sort of vegetable garden. This time around, we’ve been having a good harvest of brinjal. These small brinjals are extremely juicy and tasty. There is something very different about eating home grown vegetables. Two weeks back, we gave some of that week’s harvest to our relative. The next day, they had made an amazing stuffed brinjal masala, and our dinner for the day was set. They told us this stuffed brinjal masala was reminiscent of their time in Maharashtra. It was great with chapathi, so I instantly got the recipe from them and made it next week.
Coming to the actual dish, usually stuffed vegetable dishes seem a little daunting as they are a lot of work. But this is very easy, and it can be made in just over half an hour. You can also make the stuffing in advance, and then later make the rest of the dish. The stuffing is a delicious coconut and onion mix. The nutty flavour of coconut, and the meaty flavour of brinjal is a great combination. It tastes really good with both chapathi and plain rice. If serving with plain rice, I’d suggest serving it with applam or potato chips.
STUFFED BRINJAL MASALA
- 1/2 Cup Roasted Ground nut
- 1 Tbsp Oil for preparing the stuffing
- 2 No Medium sized onion sliced
- 1/2 Cup Grated coconut
- 1 Tsp Chilli Powder
- 1/2 Tsp Turmeric powder
- 1/2 Tsp Garam Masala
- 3/4 Tsp Salt
- 2 inch Ginger chopped
- 1 cup Coriander leaves
- 1/2 Kg Brinjal
- 3 Tbsp Oil for preparing brinjal masala
- 1/2 Tsp Mustard
- 1/2 Tsp Cumin seeds
- 2 Nos Tomatoes finely chopped
Preparing the stuffing
- Heat Kadai and dry roast the ground nuts till it gets heated up. Keep it aside.
- Pour 1 Tbsp oil in the kadai.
- Add chopped onions and saute till it changes to light brown.
- Mix the grated coconut and saute it for two minutes.
- Now add chilli powder, turmeric powder, garam masala and salt. Saute till the raw smell goes off. Switch off the stove.
- Add the chopped ginger and mix well and transfer the contents to a blender.
- Add the roasted ground nuts and coriander leaves to the blender.
- Grind it to a smooth paste adding very little water. Keep it aside.
Preparing Stuffed Brinjal Masala
- Slit the brinjals vertically and ensure that no worms are there in the brinjal.
- Stuff the masala inside the slit brinjals and keep it aside. After stuffing keep aside the remaining masala.
- Heat 3 Tbsp oil in a kadai.
- Add mustard and cumin seeds. Allow it to splutter.
- Place the stuffed brinjals in the kadai.
- Add the chopped tomatoes.
- Now add the remaining masala. Keep the flame low.
- Keep the kadai closed with a lid and pour two tbsp of water on the lid.Allow it to cook for 15 to 20 minutes. Lightly stir in between so that brinjals do not break.
- After around twenty minutes switch off the stove and remove the lid from the kadai. Your delicious staffed brinjal masala is ready to be served. Can be served along with rice or roti.
Coming to the actual dish, usually stuffed vegetable dishes seem a little daunting as they are a lot of work. But this is very easy, and it can be made in just over half an hour. You can also make the stuffing in advance, and then later make the rest of the dish.