Sep 19, 2010

Stuffed brinjals-my style

Stuffed brinjal-my style

You will need-
  1. peanuts-200ml
  2. dhaniya-150ml
  3. chana dal-100ml
  4. urad dal-75ml
  5. white til-100ml
  6. jeera-1 heaped tsp
  7. mustard seeds-1/2tsp
  8. red chillies-15-20
  9. tamarind-size of orange
  10. jaggery- approx half the amount of tamarind
  11. onions- finely chopped 2cups
  12. salt-as per taste(approx 2tsp)
  13. violet brinjals-1kg
  14. vegetable oil-2tbsp
  15. mustard seeds-1/2 tsp
  16. urad dal-1 tsp
To assemble the stuffing-
  1. Soak tamarind in a cup of warm water.squeeze out juice, set aside.
  2. Roast items for masala powder(from 1 -8),separately,in a drop of oil each.Roast the red chillies last.when cooled powder them together.
  3. Saute the chopped onions lightly.
  4. In a large bowl,combine the masala powder,sauted onions,jaggery,tamarind juice,salt.Blend well with hand/ladle to get uniform mixture.
  5. Wash whole brinjals wipe clean.You may slice off the stems.
  6. Cut them into quarters or sixes keeping the base of the brinjal intact.
  7. Use a spoon to fill in the stuffing mixture well into the cut brinjal.(I enjoy getting dirty with my hands at this stage!!).Reserve any left over stuffing.
To assemble the stuffed brinjal-
  1. Heat a large heavy bottomed pan/pressure cooker.
  2. Add all the oil,temper with mustard seeds,urad dal.
  3. Gently place the brinjals stuffed side up into the pan.Tip in the remaining stuffing with 1 cup water(add more water if using a pan).
  4. Cover lid of pan/cooker.Cook till 1 whistle if using cooker.Check for doneness in a pan,after 7-8 minutes,add more water if needed,cook till done.
  5. Your gooey,heavenly smelling stuffed brinjal is now ready.
  6. Serve warm with hot steamed rice and tadka dal.
  • Pressure cooker works best for me.
  • Roast each ingredient for powder patiently until just golden brown.
  • Omit jaggery if you dont fancy a hot-sweet flavour.
  • Cut brinjals carefully after getting the stuffing ready,they get discolourd if left cut for too long.
  • Optional-Add chopped coriander to stuffing or after cooking,as a garnish.

fried onions with powdered jaggery,masala and salt.
stuffing mixture
slit brinjals stuffed with paste

Serve with steamed rice and dal.




Dr.Sameena Prathap

Hi Rajani,

Have never tried this...But after reading your beautiful description will give it a shot!


Rajani said...

Do try it and give your opinion,thanks for dropping by