Here is an easy and tasty recipe of stuffed brinjals/eggplant/aubergine/baingan/Vaingan that is one of our most favourites and goes good with rice and rotis.This awesome recipe belongs to my dear sister Ms.Anu Pai, who is an incredible cook.
Ingredients:
Baby brinjals 10-12
Onion(m) 1
Tomato(m) 1
Oil 2-3tbsp
Mustard seeds 1tsp
curry leaves 5-6
For masala:
Chana daal 1tsp
Coriander seeds 3-4tsp
Cinnamon small piece
peanuts 1tbsp
onion(S) 1
garlic clove 1
Salt to taste
Jaggery 1-2tsp
Red chillies(byadagi) 5-6
Method:
- Take brinjals,make vertical cross slits only till 3/4th i.e., without breaking the quarters and let soak in water.
- With little oil in a small pan roast on medium flame chana daal,dhania,cinnamon and peanuts till done and put in a blending jar
- In the same pan with little oil saute onions,garlic to light brown
- Add this into the blending jar of spices
- Add salt to taste,jaggery and blend to a semi-coarse paste adding very little water.
- Drain the brinjals and stuff with the prepared masala.
- eat oil in a pan.Toss in mustard seeds,curry leaves followed by chopped onions,lightly brown them and add chopped tomatoes sprinkling little salt till they are slightly mushy.
- Add the stuffed brinjals and saute on high heat for a minute or two.
- Add remaining masala if any and little water.
- Cover and cook till a fork pierced into a brinjal easily gets in.
1 comment:
mouth watering
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