Brinjals come in so many varieties and all over the world it is cooked with so many variations that you can just keep experimenting with this vegetable. Stuffed Green Masala Brinjal is cooked with the ingredients of gravy spices but in a slightly different way.
A few months back I had gone to meet my dear friend Veena with my daughter Apoorva. Veena is a wonderful cook and no matter how much she is busy, she never lets me go without having food. So during this visit also we were greeted with elaborate lunch. Among all the dishes that were laid out in front of us, there was one dish which was new for me. Veena told that it is green brinjal and Apoorva couldn’t believe that brinjal could be so good to eat!
I see green brinjals regularly in the market but never thought of trying them. Probably I was content with the variety of purple brinjals. But now after tasting Veena’s dish, I was determined to try them. I noted down the recipe from Veena and now green brinjals are a regular weekly basis vegetable in my kitchen.
Original recipe had fresh coconut and tamarind juice in the gravy masala. I replaced coconut with fresh coriander leaves and dry mango powder instead of tamarind juice. Feel free to use any of these as per your taste.
I have a few more varieties of brinjal dishes in the blog. If you are interested can check them also… Stuffed brinjal/eggplant/aubergines (Bharva baigan)
1 onion, 2 tomatoes, 6-7 spicy green chillies, tiny pieces of ginger and green coriander leaves
4 tbsp coriander powder, 2 tsp chilli powder, 1/2 tsp turmeric powder, 1/2 tsp clove powder, 2 tsp cinnamon powder,1 tsp dry mango powder or tamarind juice and salt as per your taste.
7-8 tbsp oil
Wash and dry brinjals and keep them separate.
Chop onions finely and grate tomatoes, red chillies and ginger.
Heat 2 tbsp oil in a heavy bottomed or non stick pan and add chopped onion, ginger and green chillies. Saute them on medium heat till onions are transparent.
Chop coriander leaves very fine.
Add chopped tomatoes, coriander leaves and all spices, other than dry mango powder.
Let it cook till tomatoes are cooked and add dry mango powder.
Switch the gas off and let it cool down completely. Later, grind everything in paste consistency.
Cut brinjals vertically as shown in the picture below.
Fill in ground masala paste in all brinjals and keep them in a pan. Pour rest of the oil and remaining masala on all brinjals. Cover them and let them cook on sim heat.
Keep on turning them upside-down in between for even cooking.
- When brinjals become tender and are cooked completely from all sides, switch off the gas and serve these delicious green stuffed masala brinjals with rice or chapatis.