STUFFED BRINJAL RECIPE | EGGPLANT RECIPES

  Brinjal stuffed with peanuts and other spices, perfect one to pair with rice and roti. This stuffed brinjals, i have never attempted before, i got tempted to try this after tasting this in my friend’s place . Though i like brinjals very much, i usually make brinjal curry out of it or i make Baingan Bhartha, with the it. After tasting this at my friend’s place i decided to try this on my own and i did, and here comes the recipe. It came out really very nice.This goes very well with jowar roti.

Stuffed brinjal recipe

  Preparation Time : 20 mins | Cooking Time : 25 Mins |Serves: 4-5

     Eggplant|brinjal    1/2 kg
     Peanuts   4 tblsp
     Onion   1
     Red chili powder  1 tsp
     Coriander powder   1/2 tsp
     Garam masala  2 pinches
     Garlic  6-7 pods
     Oil   2 tblsp
     Mustard seeds   1/4 tsp
     Curry leaves   few
     Salt  as needed
     
     

Method:

• In a pan, add the peanuts and fry that till it turns brown, dont get it burnt.
• Allow it to cool and take out the skin by rubbing it.I used roasted peanuts. 
• In a mixie, put the salt,coriander powder,redchilli powder,garam masala and garlic and add the peanuts to it.
• Grind it coarsely.

• Cut the onions into fine pieces.
• Add the ground masala, to the onions and mix well.

• Wash the brinjal and pat dry it. Take out the top portion.

• Slit the brinjal and do not cut them fully. We need to stuff the filling into it. Stuff 1 tblsp of the filling into the slit eggplant. 
• Stuff the masala inside the brinjals carefully, till the tip of the brinjal.
• Use it according to the size of the brinjal.

• Heat a kadai, put oil in the kadai and add the mustard seeds.
• When it splutters, add the stuffed brinjals carefully .
• Close it with a vessel filled with water.
• I used another kadai filled with water to close this.

• Turn the brinjals in between carefully without breaking them.
• When it is completely cooked remove from fire and serve hot with rice. Garnish with curry leaves.

• A good accompaniment for sambar/Rasam
• We tasted this with rotis, in my friend’s place.