Stuffed Eggplant (Baigan)

Category: 
A great way to cook eggplant that will fill your mouth with amazing flavors.
Fairly difficult

Stuffed Eggplant (Baigan)
Preparation time
Cooking time

Ingredients

For 4 Person(s)

Recipe

  • 1/2 kilo(s) brinjal (eggplant)
  • 3 Whole tamarind pods, 3" each
  • 1/4 cup(s) cilantro, chopped
  • 4 tablespoon(s) cooking oil
  • 2 medium onions, thinly sliced
  • 1/4 cup(s) dry coconut (grated)
  • 2 tablespoon(s) sesame seeds
  • 1/4 cup(s) peanuts
  • 1/2 teaspoon(s) cumin seeds
  • 1 teaspoon(s) coriander seeds
  • 2 teaspoon(s) goda masala
  • 1/4 teaspoon(s) turmeric powder
  • 2 teaspoon(s) red chili powder
  • 1/2 teaspoon(s) mustard seeds
  • 6 piece(s) curry leaves
  • 1 teaspoon(s) salt, or as desired

Stuffed Eggplant (Baigan) Directions

  1. Wash and slit brinjals into four, keeping the stems intact. Keep in water.
  2. Soak tamarind in half a cup of warm water for half an hour. Remove the pulp, strain and keep aside.
  3. Reserve one tablespoon each of the scraped coconut and chopped coriander leaves for garnish.
  4. Heat one tablespoon of oil in a pan and add onion. Stir fry briefly.
  5. Add grated dry coconut, sesame seeds, peanuts, cumin seeds, coriander seeds and sauté on medium heat for two minutes, stirring continuously till dry coconut changes to light golden in colour.
  6. Cool and grind to a coarse paste adding a little water. Combine this paste with goda masala, salt, turmeric powder, red chili powder, fresh scraped coconut, chopped coriander leaves and tamarind pulp.
  7. Stuff this prepared mixture into the brinjals. Heat remaining oil in a pan, add mustard seeds and let them crackle.
  8. Add curry leaves and gently place stuffed brinjals. Cook for two to three minutes. Gently turn brinjals once or twice to ensure even cooking.
  9. Add one cup of water, bring it to a boil.
  10. Reduce heat and cook covered for eight to ten minutes or till brinjals are cooked and soft. Most of the stuffing will leave the brinjals and form the gravy for the dish.
  11. Serve hot, garnished with reserved coriander leaves and scraped coconut.

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