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December 6, 2014 North Indian

STUffed Brinjal

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STUffed Brinjal
 
Ingredients
  • 5 nos – Red Small Brinjals
  • 1 tsp – Cummin seeds
  • 1 tsp – Turmeric
  • 1 tsp – Red chilly
  • 3 nos – Green chillies, slit
  • 1 tbsp – Ghoda masala
  • 1 tbsp – Ginger garlic paste
  • 1 no – Big sized onion, chopped
  • 2 nos – Medium sized tomatoes, chopped
  • Chopped coriander leaves
  • 2 tbsp – Oil
  • Salt to taste
Instructions
  1. Wash , wipe and slit the brinjals in a criss cross from the bottom broad side towards crown . Slit ¾th way down. Mix cummin seeds, turmeric, red chilly powder, a tsp of salt in a bowl . Stuff this masala powder into the slit brinjals and set aside and save the masala powder for later use.
  2. Heat oil in a kadhai. Add ginger garlic paste, chopped onions and green chillies to this and saute it till the raw smell of the ginger garlic goes.
  3. Add chopped tomatoes and the leftover masala powder and cook till the tomatoes soften. Add the stuffed brinjals and on a high flame saute till the colour of the brinjals change. Lower the flame, add more salt to your taste. Cover it cool till the brinjals are cooked and soft. Keep sprinkling water if needed so that the gravy does not burn.
  4. When the brinjals are almost cooked, add a tbsp of ghoda masala, cover and cook till the brinjals are completely cooked.
  5. Once the brinjals are cooked, remove the lid, increase the flame and saute the curry till it gets rid of all the liquidiness ( if thats a word ? ) and the onions and tomates and the brinjal starts to caramalise a little.
  6. Garnish it with chopped coriander and serve with Roti.
3.5.3229

IMG_2572.JPG
Ingredients
5 nos – Red Small Brinjals
1 tsp – Cummin seeds
1 tsp – Turmeric
1 tsp – Red chilly
3 nos – Green chillies, slit
1 tbsp – Ghoda masala
1 tbsp – Ginger garlic paste
1 no – Big sized onion, chopped
2 nos – Medium sized tomatoes, chopped
Chopped coriander leaves
2 tbsp – Oil
Salt to taste

IMG_2573.JPG

IMG_2569.JPG
Method
Wash , wipe and slit the brinjals in a criss cross from the bottom broad side towards crown . Slit 3/4th way down. Mix cummin seeds, turmeric, red chilly powder, a tsp of salt in a bowl . Stuff this masala powder into the slit brinjals and set aside and save the masala powder for later use.

IMG_3242.JPG

Heat oil in a kadhai. Add ginger garlic paste, chopped onions and green chillies to this and saute it till the raw smell of the ginger garlic goes.

IMG_2575.JPG
Add chopped tomatoes and the leftover masala powder and cook till the tomatoes soften. Add the stuffed brinjals and on a high flame saute till the colour of the brinjals change. Lower the flame, add more salt to your taste. Cover it cool till the brinjals are cooked and soft. Keep sprinkling water if needed so that the gravy does not burn.
When the brinjals are almost cooked, add a tbsp of ghoda masala, cover and cook till the brinjals are completely cooked.

Once the brinjals are cooked, remove the lid, increase the flame and saute the curry till it gets rid of all the liquidiness ( if thats a word ? ) and the onions and tomates and the brinjal starts to caramalise a little.

IMG_2574.JPG
Garnish it with chopped coriander and serve with Roti.

IMG_2570.JPG

 

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Categories: North Indian Tags: baingan bagare, bharwa baingan, food photography, stuffed aubergine, stuffed baingan, stuffed brinjal, stuffed masala, yengayi

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About Madhuri

An accessory designer,an artist, a mother of a toddler and someone who loves cooking, trying my hand on blogging as well. Cooking for me is no different from painting or designing a lamp. It gives the same joy of playing with taste, texture like i get while playing with colours.

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