Stuffed Green Masala Brinjal

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)

Baigan ka bharta (roasted balloon eggplant/brinjal cooked with spices)

Stuffed Brinjals/Eggplant/Aubergines

 

Ingredients:

1 onion, 2 tomatoes, 6-7 spicy green chillies, tiny pieces of ginger and green coriander leaves

Spices:

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

Process:

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.

 

 

 

 

Stuffed Brinjals/Eggplant/Aubergines

 

Are you bored of cooking plain brinjal vegetable? Try them in stuffed form….. you will sure start liking this vegetable again!!!!! With plain paratha, roti or side dish for rice, stuffed brinjal will enhance the flavor of your meal!!!
(Pardon the picture quality of ready stuffed brinjals, had guests in the house and I was feeling awkward to take pictures at the right frame).

Ingredients :

Small size brinjals
Oil
Spices : coriander powder, red chilli powder,turmeric powder  salt, a pinch of asafoetida (hing), garam masala, dry mango powder (amchoor), grinded fennel seeds(kuti hui sauf)

Process :

Wash and dry brinjals.

 

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Now collect all spices in a bowl and add one or two tsp oil in it and mix everything together.

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Cut brinjal horizontally and vertically – But make sure not to cut all the way, that is from end-to-end.

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Fill in little quantity of spices mix in the gaps – both horizontally and vertically.

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Heat one non stick or heavy bottomed  pan and pour 4-5 spoons of oil in it. Place all spices filled brinjals in it.

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Reduce the heat to sim, cover the pan and let them cook on sim flame

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Keep on turning  brinjals upside down for even cooking till they become tender from all sides.

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Serve with roti, nan, plain paratha or rice!

 

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