The best stuffed Brinjal in town
About this Recipe
This is number 1 on big bro’s list of favourite foods. My dad’s nightmare though, I wasn’t sold until a couple of years ago and Ba’s mouth waters as soon as she decides to cook it!
Stuffed Brinjal/eggplant, as most of us gujarati folk know the baby stuffed vengra quite well, what Ba does is little different. The best is when it’s summer time and the brinjal’s are popping up in the garden like marigolds in India and there’s too many to keep cooking a curry. You know for sure that every so often there’s gonna be a stuffed brinjal for lunch.
With vegetarianism and veganism on the rise I tend to find a stuffed (all kinds of) vegetables on my Pinterest feed more often then not. I’m glad to have one of our own to offer you! I hope you find the same enthusiasm in this meal as my brother does. Now Minoo, no excuses! Go make your own.
- 3 Brinjals/eggplant
- 1 chopped onion
- 2 chopped tomatoes
- 1/4 tsp mustard seeds (rai)
- 1/4 tsp cumin seeds (jeeru)
- 1/4 tsp asafoetida (hing)
- 1 tsp desiccated coconut
- 1 tsp sesame seeds
- 1/4 juice of a lemon
- salt to taste
- 1/4 tsp tumeric
- 1 tsp crushed ginger
- 1/2 tsp crushed garlic
- crushed green chilies to your taste
- crushed dhania powder (dried coriander)
- Fresh dhania
- 1 tsp coconut oil
Add coconut oil to a pan on high heat followed by the vagaar (rai, jeeru, hing, coconut and sesame seeds).
After it starts sizzling add in chopped onions and braise until glazed. Add tomatoes.
Add in spices: ginger, garlic, chillies, salt, tumeric, crushed dhania and lemon juice last.
Allow to cook for about 6 – 8 mins. Do not over-cook, the tomatoes should not release water.
While your stuffing is cooking place binjals in a bowl of water and one by one slice them in half and then make about 3 slits down the skin side of the brinjal. The slits should not go all the way through. Keeping them in the water allows them to expand a bit.
Once that is done and your stuffing is cooked. Stuff your 6 pieces and place them flat (skin side up) in a pan on low heat, cover and allow to cook for 15 – 20 mins.
Enjoy hot, on its own or with some roti.