Brinjal Filling Recipe: A Delicious and Versatile Dish

 

Brinjal Filling Recipe: A Delicious and Versatile Dish

Introduction: Brinjal, also known as eggplant or aubergine, is a versatile vegetable that can be used in various dishes across different cuisines. One of the most delightful ways to enjoy brinjal is by stuffing it with a flavorful filling. This stuffed brinjal recipe is a perfect blend of spices and textures, making it a popular dish in many households. Whether you’re looking for a comforting weekday meal or something special to serve at a gathering, this brinjal filling recipe is sure to impress.

Ingredients:

For the Brinjal:

• 6-8 small brinjals (eggplants)
• 2 tablespoons of oil
• Salt to taste

For the Filling:

• 1/2 cup finely chopped onions
• 1/4 cup finely chopped tomatoes
• 1/4 cup roasted and crushed peanuts
• 2 tablespoons grated coconut (optional)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchur powder (dry mango powder) or a squeeze of lemon juice
• Fresh coriander leaves for garnish
  
  
  

Instructions:

1. Preparing the Brinjals:

• Wash the brinjals thoroughly and pat them dry.
• Cut the stems off and make a slit lengthwise, keeping the base intact, so the brinjals can hold the filling.
• Sprinkle a little salt inside the slits and set them aside for about 10-15 minutes. This helps to remove any bitterness and season the brinjals.

2. Preparing the Filling:

• Heat 2 tablespoons of oil in a pan over medium heat.
• Add the cumin seeds and mustard seeds. Allow them to splutter.
• Add the chopped onions and sauté until they turn golden brown.
• Add the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
• Stir in the chopped tomatoes and cook until they become soft and mushy.
• Add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for another 2 minutes.
• Add the crushed peanuts and grated coconut (if using). Mix everything well to form a coarse filling.
• Finally, add amchur powder or lemon juice and adjust the salt. The filling should be tangy, spicy, and well-balanced.
• Let the filling cool slightly before stuffing the brinjals.

3. Stuffing the Brinjals:

• Carefully stuff each brinjal with the prepared filling. Ensure they are well-packed without breaking.
• Once all the brinjals are stuffed, heat a pan with a little oil over medium heat.
• Place the stuffed brinjals in the pan and cover it with a lid. Cook on low to medium heat, turning occasionally, until the brinjals are tender and cooked through. This may take about 15-20 minutes.

4. Serving:

• Garnish the stuffed brinjals with fresh coriander leaves and serve hot.
• This dish pairs well with roti, naan, or steamed rice. You can also serve it with a side of yogurt or a simple salad for a complete meal.

Tips:

• If you want to add more flavor, you can also include finely chopped green chilies or a pinch of asafoetida (hing) in the filling.
• Roasting the brinjals slightly before stuffing can add a smoky flavor to the dish.
• For a richer taste, you can add a few tablespoons of roasted gram flour (besan) to the filling.