Stuffed Brinjal

Chef Rupa, January 15, 2017

IMG_1840Stuffed brinjal is an easy peasy but totally deeelish entree you can make in about 20 mins. Learnt this from my great teacher my one and only amma, who else :) You can make this with bare minimum ingredients that you almost always have at home except for the little eggplants. Enjoy this as a brunch item on the side of rotti or as an accompaniment with chapati. My most favorite way to eat this is with white rice especially mixing the cooked powder with rice and a drop of ghee or on the side of yoghurt rice. Just typing this up is making me want to make this all over again and eat it. Eggplant can also be replaced with okra in this recipe.

 

Stuffed brinjal
Brinjal or eggplant known as badnekayi is available in different varieties. Long oval ones, round green ones, big purple or small round purple ones. The smaller round purple eggplant works best for this recipe
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Stuffed brinjal
Brinjal or eggplant known as badnekayi is available in different varieties. Long oval ones, round green ones, big purple or small round purple ones. The smaller round purple eggplant works best for this recipe
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Wash and dry eggplants
  2. Cut slits in them using a paring knife, make sure the slit doesn't go all the way through the other side as this slit is used for stuffing
  3. Using your fingers gently expand the slits (pry them open) as much as you can so it can hold more stuffing
  4. Do this for all the eggplants.
  5. Prepare the stuffing: mix rasam powder, salt and coconut flakes
  6. Carefully fill the slits in the eggplant with as much of the stuffing as it can hold
  7. Fill all the eggplants be careful not to break the eggplant while stuffing
  8. Now heat oil in a pan and when hot add hing (optional: you can add mustard seeds) and place all the eggplants in the pan
  9. Cook slowly on medium heat and turn them around with a pair of tongs every so often so it cooks on all sides and on the inside. Medium to low heat is critical
  10. If any of the stuffing powder is left over add it at the very end and cook it for a few minutes so it doesn't get over cooked
  11. Remove from pan and transfer it to a serving bowl and enjoy with rice or rotti
Recipe Notes

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