Saturday, 23 March 2013

Stuffed Brinjal

Some people I have seen are reluctant to share recipes, but thanks to the numerous food blogs and the internet, no recipe is a secret now.

Long back we would not use brinjals at home and I was keen on finding recipes with brinjal. A friend once mentioned chutney stuffed brinjals but was reluctant to share the recipe. Now I make many variations of this recipe.


6 small brinjals (I like to use the white and purple striped ones),
2 tbsp peanuts,
2 tbsp dry coconut bits,
1 tbsp black sesame seeds,
1.5 tbsp coriander seeds,
5-6 red chillies,
1 tsp black peppercorns,
1 tsp cumin seeds,
1 tsp fenugreek seeds,
15 curry leaves,
½ tsp turmeric powder,
A pinch of asafoetida,
1.5 tbsp of tamarind pulp,
½ tsp mustard seeds,
Salt to taste,
2 tbsp oil,
2-3 medium sized potatoes


Peel and chop the potatoes into big chunks, if you are using them. I always use potatoes in this recipe either chopped or stuffed like the brinjals, as hubby doesn’t eat brinjals.

Make a cross on the brinjals from the bottom (not from the side of the stalk) keeping them whole.

Roast the peanuts, dry coconut, black sesame seeds, fenugreek seeds, coriander seeds, red chillies, pepper corns, cumin seeds and curry leaves one by one till aromatic. Grind to a fine paste once cool with the asafoetida and the turmeric powder. Mix in the tamarind pulp and the salt. Stuff the brinjals with this masala.

Heat the oil in a big pan and add the mustard seeds. When they crackle add the stuffed brinjals and the potatoes. Fry for about 5-7 minutes, turning occasionally. Now add the remaining masala and about 2 cups of water. Let it come to a boil. Lower the heat and cook till done.