Masala Stuffed Brinjal (Masala Wangi)
Prep Time: 20 Mins
Cook Time: 20 Mins
Serves: 4
Level of Cooking: Medium
Taste: Medium Spicy
Prep Time: 20 Mins
Cook Time: 20 Mins
Serves: 4
Level of Cooking: Medium
Taste: Medium Spicy
INGREDIENTS
8-9 Small Brinjals
METHOD
Step 1:
Stuffing -
Take a pan and dry roast the
peanuts.
After 1 min add Sesame seeds
and grated coconut and dry roast it.
Turn off the heat and add
poppy seeds.
Let the mixture cool, then
add little salt and grind it well.
Step 4:
Take a pan,
add sufficient oil to fry the brinjals. Fry the brinjals till half cooked.Keep it
aside in a plate. Once cooled, stuff them with the mixture prepared above. Keep the excess mixture aside which can
be added in the curry later.
Take the same pan, remove excess oil and keep around 2 Tsp oil. Add mustard seeds and
let them pop. Add the onion paste and when half cooked add Tomato puree and cook well.
Step 6:
Add cumin powder, coriander powder, garam masala, red chilli
powder, salt and cook for another 30 secs. Take care while adding the salt as
some salt is already added in the stuffing mixture.
Add the stuffed brinjals and excess stuffing powder and cook for
another 5 mins, so that the half cooked brinjals cook properly.
#Tip: After roasting the peanuts, remove the peanut cover
and then grid it.
8-9 Small Brinjals
Step 4:
Take a pan, add sufficient oil to fry the brinjals. Fry the brinjals till half cooked.Keep it aside in a plate. Once cooled, stuff them with the mixture prepared above. Keep the excess mixture aside which can be added in the curry later.
Take the same pan, remove excess oil and keep around 2 Tsp oil. Add mustard seeds and let them pop. Add the onion paste and when half cooked add Tomato puree and cook well.
Step 6:
Add cumin powder, coriander powder, garam masala, red chilli powder, salt and cook for another 30 secs. Take care while adding the salt as some salt is already added in the stuffing mixture.
Add the stuffed brinjals and excess stuffing powder and cook for another 5 mins, so that the half cooked brinjals cook properly.
#Tip: After roasting the peanuts, remove the peanut cover and then grid it.
3-4 Tsp Peanuts
3 Tsp Sesame Seeds (Til)
2 Tsp Poppy Seeds (Khas Khas)
3-4 Tsp Dry Coconut (grated)
1/2 Tsp Mustard Seeds
1 Large Onion
1/2 Cup Tomato Puree (1 Tomato)
1/2 Cup Coriander leaves chopped
2-3 Green Chilies finely chopped
4-5 Garlic Cloves
1/2 inch Ginger
2 Tsp Garam Masala (Kala Masala)
1 Tsp Red Chili Powder
1/2 Tsp Coriander Powder
1/2 tsp Cumin Powder
4 tsp Oil
Salt to taste
METHOD
Step 1:
Step 1:
Stuffing -
Take a pan and dry roast the
peanuts.
After 1 min add Sesame seeds
and grated coconut and dry roast it.
Turn off the heat and add
poppy seeds.
Let the mixture cool, then
add little salt and grind it well.
Wash the brinjals and cut the stems completely. Slit the
brinjals into 4.
Grind together the onion, green chilies, garlic and ginger to form a paste.
(Don't
completely cut them)
Step 3:Step 4:
Take a pan, add sufficient oil to fry the brinjals. Fry the brinjals till half cooked.Keep it aside in a plate. Once cooled, stuff them with the mixture prepared above. Keep the excess mixture aside which can be added in the curry later.
Take the same pan, remove excess oil and keep around 2 Tsp oil. Add mustard seeds and let them pop. Add the onion paste and when half cooked add Tomato puree and cook well.
Step 6:
Add cumin powder, coriander powder, garam masala, red chilli powder, salt and cook for another 30 secs. Take care while adding the salt as some salt is already added in the stuffing mixture.
Add the stuffed brinjals and excess stuffing powder and cook for another 5 mins, so that the half cooked brinjals cook properly.
#Tip: After roasting the peanuts, remove the peanut cover and then grid it.
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