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Stuffed Brinjals

Ingredients
  Brinjals 250 Gram (Small Sized)
  Onion 1 Large
  Green chillies 4
  Corriander leaves 1⁄4 Cup (4 tbs) (1 Handful)
  Turmeric powder 1⁄2 Teaspoon
  Grated jaggery 1 Teaspoon
  Mustard seeds 1 Teaspoon
  Asafoetida 1 Pinch
  Dry coconut 1⁄4
  Cinnamon stick 1 Inch
  Cloves 4
  Peppercorns To Taste (Few Required)
  Tamarind pods 2 (Few Required)
  Salt To Taste
Directions

GETTING READY
1. Wash brinjals and quarter halfway through.

MAKING
2. In a frying pan dry roast copra, cinnamon, cloves and peppercorns to a red colour.
3. Grind to a paste.
4. Add onion, chillies, corriander leaves, jaggery and tamarind and grind again.
5. Add salt and turmeric to the mixture.
6. Stuff it into the brinjals.
7. In a frying pan heat 4 tblsps oil. Add asafoetida and mustard seeds and toss together.
8. When the seeds stop spluttering add the brinjals.
9. Cover tightly and cook over a slow fire till done. Do not add water.

SERVING
10. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Brinjal
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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