Spicy Stuffed Brinjal

Brinjal/Egg plant/Badanekai/Kattarikai is one of the most wonderful vegetable. We can prepare the spicy dishes using this vegetable. I Have tried Stuffed Brinjal and added two to three potatoes with fresh roasted spices.

 It is one of the favourite vegetable for many and many don't like it too. They must have this Spicy Stuffed Brinjal and they will never say No Brinjal  again in their life. ☺☺. Try and Enjoy " Spicy Stuffed Brinjal" and it is one of the side dish goes well with all most all the dishes.

Let us see some benefits of eating " Brinjal" in our diet.

Brinjal/Egg plant has many health benefits. It has the ability to help strong bones and reduce the symptoms of anemia. It protect the digestive system and helps to lose weight. It also helps to manage diabetes and reduce the stress. Brinjal is rich source of vitamin C, Vitamin K, vitamin B6 and minerals like magnesium, phosphorous, copper, dietary fiber, folic acid, potassium and manganese. It has very low amount of cholesterol and no saturated fat.
Remember that some might get allergy to brinjal and it start itching even while cutting brinjal. 

I have used onions, freshly roasted spices and coconut. 

Let us see the recipe now : I have used round green brinjals. This is one of the classic dish.
The procedure might look long but the taste is yummy and excellent. Give a try and Enjoy....

Things Needed : 

To cook 

Small Brinjals : 5 to 6
Potatoes : 2 to 3 ( Small size)

Onion : 1 (Big size )

Spices to Roast/fry :

Methi seeds : 1/2 Teaspoon

Channa dal : 1 Teaspoon

Urid dal : 1 Teaspoon

Coriander Seeds : 1 Tablespoon

Jeera : 1/2 Teaspoon

Red chilly (Byadagi) : 5 to 6 or little more

Cloves /Lavang : 4 to 5

Cinnamon : Small pieces 2 to 3 

Ingh/Asafoetida : A little 

Sesame seeds : 1 Tablespoon

Pepper Pods : 2 to 3

To grate : 

Grated Mango : 2 to 3 Tablespoons

Grated Coconut /Copra : 2 Tablespoons
To add :
Ground masala 

Salt : As required
Coriander leaves.

To Season : 

Cooking Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh / Asafoetida : A little

Method : 

1. Wash and cut brinjal . (Avoid making complete pieces). Soak in water. Grate mango and keep it aside.
Wash and remove the outer layer of potatoes and wash it again. Just poke in between and make scars on the potatoes.

2. Remove the outer layer of onion and cut into pieces. (According to your wish. Small/big).

3. Keep a pan on the fire add 1/2 Teaspoon of oil. Fry methi seeds till they turn slightly brown.

4. Add cloves, cinnamon, channa dal and urid dal. Roast them till they turn golden brown.
5. Add sesame seeds and fry till they pop up.

6.. Add coriander seeds and red chilly. Fry for a minute. Add jeera and fry.

7. Add curry leaves and ingh. Put off the fire. 

8. Grate coconut and add it to the fried ingredients. Mix it well.
9. Grind coconut and fried ingredients with required water, (First dry grind the ingredients, then add water and grind).

10. Remove from the mixi jar and keep it aside.
11. Add little salt to ground mixture.
12. Mix ground mixture with grated mango nicely.

13. Now remove the brinjals from water.
14 Fill in each brinjal with the ground mixture and keep them on a plate/tray.

15. Keep a pan and add 2 tablespoon of oil. Add mustard seeds and little urid dal.
16. Let mustard seeds splutter. Add curry leaves and ingh.  Add onions and fry for a minute.

17. Arrange stuffed brinjals one by one in the pan. Put the potatoes.

18. Add the remaining ground mixture. Add required salt, turmeric powder.
19. Add 1/2 Cup of water and cover the pan. (I used pressure cooker). (2 to 3 whistles).
20. Just see that brinjal cooks till soft. Turn the other side slowly after few minutes and cook them till soft. ( I have used a small pressure cooker). If you are using cooker just 2 to 3 whistles will be ok.

21. Shift them to a serving dish and add washed and cut coriander leaves.

22. Serve with the main dish you have prepared.

Note :
Do not cut the brinjal fully. Just leave the edge and it is easy to fill the stuffing nicely.
You can dry roast the spices or fry with very little oil. Adding more spices is your choice.
Adding more/less oil is optional. Dry roast the ingredients one by one to get the exact roast.
Adding mango adds to the taste. Adding mango instead of tamarind or lemon is optional.
Adding a little jaggery help the dish to reduce the gas in the dish. I have added some potatoes which turns yummy along with spices.
Adding potatoes is optional. You can try this brinjal stuffed with ready " Vanghibaat powder" or  " Birsibele baat powder", instead of fresh roasted spices.
Use of pressure cooker helps to cook Stuffed brinjals easily. (Optional). You can cook on the big pan too. Adding onions and garlic to the dish is optional. ( I have not added garlic).
Time : 30 Minutes.
Serves : 3 to 4.