Wednesday, 30 May 2012

Stuffed Brinjal

Stuffed brinjal

Stuffed Brinjal

Raw ingredients

Roasted ingredients

Peanuts -  2 table spoons
Dried Coconut (grated) - 2 table spoons
Dhaniya seeds - 1.5 table spoons
Jeera  - 1 teaspoon
Til or sesame seeds – 1 table spoon
Tamarind - 2 inch pieces
Jaggery – a lemon sized ball
Red chilly powder – 1 teaspoon
Asafetida – 1 pinch (substitute with one grated garlic if you prefer)
Turmeric – ¼ powder
Garam masala – one pinch
Oil for cooking – 3 tablespoons
Mustard seeds – 1 teaspoon
Brinjal – 500 gms. (pick ones which are small and tender and if possible of the same size)
Chopped coriander leaves for garnishing – 1 table spoon

Raw stuffed Brinjals
Roast all the ingredients, except for the chilly powder, turmeric and jaggery. Cool and grind to a powder along with chilly powder, turmeric and jaggery. You can prepare a double batch of the stuffing and keep it in an airtight box or bag in the refrigerator. Remove the stalk of the brinjals after washing. Slit carefully on top ensuring that the bottom is still closed. Make two or three cuts to make about 6 sections. Stuff the prepared powder into the slits. Heat oil in a cooker pan, add the mustard seeds and once they crackle lower the flame and add asafetida/ garlic. Then gently place the stuffed brinjal in the pan. Pour 1 cup of water and let it cook for one whistle. Open the cooker once the pressure is released and fry the preparation till most of the excess water is gone. Add garam masala and chopped coriander (if desired) and serve hot with rotis.

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