Recipe type: Curries
Brinjals are delicate in flavour and absorb other flavours very well. In this recipe, I have used onions and potatoes to fill them along with a host of complimentary spices that enhance the taste of brinjals. The filling mixture of these brinjals abound in vitamin C and iron. Serve this vegetable with hot phulkas.
- 125 gms (approx. 6 nos) small brinjal (baingan / eggplant)
- ½ tsp cumin seeds (jeera)
- a pinch of asafoetida (hing)
- 1 medium onion, finely chopped
- 1 small potato, grated
- ¼ tsp turmeric powder (haldi)
- 1 tsp chilli powder
- 1 tsp besan (Bengal gram flour)
- 1 tsp tamarind (imli) pulp
- 1 tsp grated jaggery (gur)
- ¼ cup chopped coriander (dhania)
- ½ tbsp roasted chana dal (daria)
- 1 tsp oil
- salt to taste
- For the garnish
- 1 tbsp chopped coriander (dhania)
- Heat the oil in a non-stick pan and add the cumin seeds and asafoetida.
- When the seeds crackle, add the onion and sauté for 4 to 5 minutes till it turns golden brown in colour.
- Add the potato, turmeric powder, chilli powder and gram flour and sauté for 2 to 3 minutes.
- Add the tamarind pulp, jaggery, coriander, chana dal, salt and ½ cup of water and simmer till the mixture nearly dries up.
- Remove the stems of the brinjals and make criss-cross slits on the brinjals, taking care not to separate the segments. Stuff the slits with the prepared masala mixture. About half the mixture will remain.
- Combine the stuffed brinjals, the remaining masala mixture, salt and ¾ cup of water and pressure cook for 2 whistles.
- Serve hot, garnished with the coriander.