Stuffed Baby Brinjals – the art of vegetarian by Hungry for Halaal
Recipe for Stuffed Baby Brinjals by Hungry for Halaal
This brinjal dish is one such that combines peas and coconut to impart a very specific flavour. The baby brinjals have a delicate sweet flavour with a slight bitterness in the skins which also hold a lot of vitamins. You need nothing more than some paaper, roti and pickle to make a complete meal out of this.
The below recipe is from Ramola Parbhoo’s book of Indian Cooking. To learn more about the Art of Vegetarian by Hungry for Halaal, CLICK HERE
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Stuffed Baby Brinjals Ingredients 500 g baby brinjals (aubergine / eggplant) Stuffing 8 ml (11/2 tsp) dhania-jeero (coriander-cumin) Vagaar
Method Wash the brinjals then pat dry with absorbent paper. Slit each brinjal lengthwise, twice, but only three-quarters of the way down. Season each with a pinch of salt. Chop the peas coarsely in a food processor or mincer. Place them in a bowl with the dhania leaves, coconut, sugar, dhania jeero, ginger, masala and salt. Mix this stuffing well and push a good quantity into each brinjal, using all the mixture. To make the vagaar, heat the oil in a saucepan, sprinkle in the hing, then brown for 10 seconds or use the garlic and fry quickly without browning. Gently arrange the brinjals and excess stuffing in the same saucepan and fry for about 3 minutes over a medium heat. Turn the brinjals over and cover the saucepan. Simmer for 20 minutes before serving. Time: 40 minutes |
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