Sunday, June 26, 2011

Stuffed Brinjal

Brinjals or eggplant are not something that I really like, but once in a while I do cook brinjals, that too if I am able to get some fresh ones in Indian store. This recipe of stuffed brinjal is from my mom and I just love this combination of peanuts and onions in the masala with the tanginess of tamarind. I guess she learned this recipe from her friends from Dharwad. Normally they don't make this variety of stuffed brinjal in the Mysore region.
Anyway, wherever its origin is, it is a nice combo to have with akki (rice) roti or jowar roti.

What you need:
4 small sized brinjals/ eggplant
1/4 cup peanuts
1 teaspoon sesame seeds
1/4 cup grated coconut
1/2 cup finely chopped red onions
1 teaspoon red chilly powder
1/4 teaspoon turmeric powder
2 teaspoon tamarind paste
2 tablespoon copped cilantro leaves
salt to taste
1/4 cup oil

How its made :
Dry roast the peanuts and sesame seeds seperately and grind it into course powder. To this powder add chilly powder, turmeric powder, salt, onions, cilantro and finally the tamarind paste, mix well and set aside.
Wash the brinjals, pat it dry, cut of the stem part and make a  slit in the form of plus such that the brinjals are divided into four parts but still held at the bottom. Fill the stuffing in between the slits and set aside. Heat oil in a pan,add the stuffed brinjals and the remaining stuffing masala and let it cook in the oil. Keep flipping the brinjals often or else it will burn on one side. If required drizzle some oil over it while cooking, this will help the masala inside the brinjal cook well. When almost done sprinkle some water, close the lid and lower the heat. The brinjals will get cooked in the steam generated.  Serve hot with rice/ jowar roti. or as a side dish with rice and dal.

Some people grind the masala into a fine paste for stuffing. For a less oil version you can start off with 1 tablespoon of oil, add brinjals and later add water and steam it. I personally like with more oil. The peanut masala tends to get crispier with frying in oil and goes well with the mushy brinjals.


  1. I just made it this morning n now I read it here :) only difference was that I chopped the brinjal into small pieces. cooks faster n no need to monitor it for long.

  2. :-) I can't imagine Madhu cooking

  3. Hey Pearl, You got to check out her blog site, she was the one who inspired me to start this blog....


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