Stuffed Brinjals

by radcool

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Enjoy the mouthwatering stuffed brinjals as a main course item with breads of your choice. The brinjals or eggplant is slit and filled with a spicy mixture before being stir fried with onions and tomatoes.

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Stuffed Brinjals recipe - How to make Stuffed Brinjals

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Preparation Time: 15 Cooking Time: 30 Total Time: 45 mins 6
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Ingredients

8 small sized brinjals (baingan / eggplant)
3 cloves garlic (lehsun)
25 gms ginger (adrak)
2 cups coconut
1 cup roasted peanuts (peeled)
1 1/2 tsp chilli powder or to taste
1/2 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
salt to taste
1 tsp tamarind (imli) pulp
2 tbsp oil

Method

Heat pan with some oil.fry the coconut,ginger,garlic till light brown.you can also dry roast them without oil.
Let it cool and grind all the ingredients for gravy(garlic,ginger,coconut,roastedpeanuts after removing the skin) into a paste.
To this paste add turmeric powder,chilli powder and salt.check the taste for enough salt.
Wash the brinjals and make two cuts into each one so that the paste can be stuffed into them.
Don't remove the stems but you can trim them so that they are not too long.
Then stuff a small amount of the paste into all the brinjals and put them aside.
Heat a non-stick kadai with about 2 tbsp of oil.
Add jeera,curry leaves and mustard seeds.let them splutter.
Then add the brinjals to the kadai.let them cook for a few minutes with a lid on under medium flame(5 mins).
Cook them on both sides.then check if they are cooked.
If they are still not cooked you can add a little water and cook for a few minutes.
Once the brinjals are cooked add the remaining paste to the kadai and mix well.
Let them cook for another 10 mins till the oil comes out.
Then garnish with coriander leaves.