Stuffed Baigan (Making food with king of Vegetables)
Stuffed Brinjals
In India the process of cooking and the ingredients used per say changes with the state. Today the Stuffed Brinjal recipe I am sharing is inspired by the Southern States of India. Please note that different varieties of baigan are used to make different kinds of dishes so choose your baigan accordingly.
Pic Courtesy-Ruchi’s Kitchen
Ingredients for cooking
- 8 small /350 gms small round tender Brinjals
- 30 gms Freshly grated Coconut
- 40 gms Peanuts
- 20 gms Sesame seeds
- 5 gms Whole jeera
- 25 ml Oil
- 75 gms /1 large Onion chopped roughly
- 15 gms Ginger Garlic paste
- 5 gms Red chilli powder
- 5 gms Dhania powder
- 2 gms Haldi powder
- 15-20 gms Tamarind paste(Use Dabur)
- 10 gms Jaggery
- 3 gms Mustard seeds
- 8-10 Curry leaves
- Salt to taste
- Water for making gravy(to be used as per requirement)
Ingredients for garnish
- Personally I do not prefer any extra garnish for this
Cooking time
- 45 minutes-1 hour
Serves
- 2-3 people
Method
- Dry roast Peanuts till crispy. Then add sesame seeds, cumin and grated fresh coconut and roast till sesame and coconut are a little brown
- In another pan add oil and saute onions till it’s a little brown. When cooked, add ginger garlic paste mixed with water and sauté till the raw flavour of ginger garlic vanishes
- Now add chilli powder, haldi, coriander powder and salt to onion and cook for 2 minutes till the flavors assimilate. Leave to Cool
- Grind Peanut mixture and onion mixture. Add tamarind paste and jaggery. Adjust salt if required. You may also add water to it for making the paste
- Then wash and slit each of the brinjals into 4 but keep stem intact. Stuff the brinjals with the prepared mixture properly to the brim
- Heat oil in a pan. Put mustard and curry leaves and then toss brinjals to coat them evenly with the oil. Sprinkle left over stuffing, add water to make the consistency like a semi thick gravy and cook covered till brinjals are tender. It shall take approximately 20-25 minutes. Cook on medium flame and turn baigan once during cooking so that they cook evenly.
- Serve hot with rice
Important instructions
- Use flat pan to cook as that will give even cooking to all baigan
- Do not cut baigan till stuffing is ready else they will discolour and go black
Dear foodie,
