This particular vegetable happens to have many names in English and I learnt to call it brinjal, but they are also commonly known as eggplant or aubergine. This is a new recipe that I learnt from a friend. I have made stuffed brinjal before, but it was in a completely different style. At our house we make it in a variety of different ways and this time when mom got these small ones, I wanted to nervously try out my friends recipe. Like I usually do, I followed the recipe by adding a slight twist of my own and eagerly waited for my mom's review. Amma just loved it and praised me quite a bit. With cooking, like most things in life, it's okay to fail sometimes. It's more important to give it a try and make sure you learn from your mistakes. You do not need to be 100% perfect every time. In my case, one of the brinjals was not completely cooked through, but I nailed the ratio of the spices and flavour. So hope you give this a try and let me know how it turned out.🙂🙂
SERVES: 4
PREP TIME: 20 mins
COOK TIME: 30 mins
1. Roast the spices: Add some oil in a kadai, add the coriander seeds, cumin seeds, channa dal, peanuts, dried red chilies and roast them till they turn brown. Now, add sesame seeds, garlic and coconut and roast for 2-3 mins. Remove them onto a plate and set them aside to cool down. Once cooled, add them to a mixi jar and grind them to a fine powder.
2. Cook the brinjals: Wash and dry the brinjals. Then, sit them from all 4 sides leaving ½ inch gap from the tail. Add some salt, chilli power and little oil in a bowl and mix them.Evenly coat the brinjals with them. Add some oil in a kadai and slowly drop them in. Sprinkle some salt on top and turn them slowly for an even cook from all sides. Set them aside on a plate.
3. Stuff: Gently stuff the masala inside the brinjals and keep them aside on a pate. Add some oil in the same kadai, add some curry leaves and gently drop the stuffed brinjals in them. Cover and cook this for 15 mins on a low flame. Garnish with some curry leaves and enjoy!!
SERVES: 4
PREP TIME: 20 mins
COOK TIME: 30 mins
- 500g small brinjal
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp channa dal
- 1 tbsp peanuts
- 1 tsp sesame seeds
- ¼ cup grated coconut
- 2 garlic cloves (slit)
- 6 dried red chilies
- oil
- 1 tsp red chili powder
- salt
- curry leaves
1. Roast the spices: Add some oil in a kadai, add the coriander seeds, cumin seeds, channa dal, peanuts, dried red chilies and roast them till they turn brown. Now, add sesame seeds, garlic and coconut and roast for 2-3 mins. Remove them onto a plate and set them aside to cool down. Once cooled, add them to a mixi jar and grind them to a fine powder.
2. Cook the brinjals: Wash and dry the brinjals. Then, sit them from all 4 sides leaving ½ inch gap from the tail. Add some salt, chilli power and little oil in a bowl and mix them.Evenly coat the brinjals with them. Add some oil in a kadai and slowly drop them in. Sprinkle some salt on top and turn them slowly for an even cook from all sides. Set them aside on a plate.
3. Stuff: Gently stuff the masala inside the brinjals and keep them aside on a pate. Add some oil in the same kadai, add some curry leaves and gently drop the stuffed brinjals in them. Cover and cook this for 15 mins on a low flame. Garnish with some curry leaves and enjoy!!
4. Follow and tag me @
/kandykurries: Let me know what you think about this recipe, post your version and tag me in it. Follow me to stay updated on my latest creations.
/kandykurries: Let me know what you think about this recipe, post your version and tag me in it. Follow me to stay updated on my latest creations.
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