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.

Tomato Chitranna (Tomato Baath).

Chitranna is an easy and simple dish and loved by many of us. It is one of the easy dish. I have used tomatoes instead of lemon and prepared chitranna with minimum ingredients. Try and Enjoy Tomato Chitranna at any time of the day.

I have used tomatoes, raw rice, green chilly and little coconut.
Let us see some benefits of eating " Rice " in our diet.
Rice is one of the most used staple food of Indians. It is filled with carbohydrates and provides energy to our body. It is easy to digest because of its fiber content. It improves the bowel movements. It provides an essential source of Vitamin B1 and helps to boost skin health, increases the metabolism and easy digestion. It helps to improve the immune system and provides protection against dysentery. It is rich in vitamins and minerals like Vitamin D, calcium, fiber and iron.

Tomato Rice is good for ladies get together, one dish party, kitty party, kids party and even for travelling. It can be prepared for lunch/dinner or brunch. (Breakfast + lunch).

Let us see the recipe now :

Things Needed :

Cooked Rice : 1 Bowl.
Tomatoes : 2 to 3
Onions : 2 (Medium size)
Green chilly : 2 to 3
Ginger : 1 Teaspoon (grated)
Coriander leaves : 1 Tablespoon
Curry leaves : 6 to 8
Coconut : 2 Tablespoons (Optional)
Oil/Ghee : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon

Method : 

1. Remove the outer layer of onions, wash it and cut into small pieces.
2. Wash and cut tomatoes into small pieces. (Remove the seeds while cutting).

3. Wash and slit green chilly and curry leaves and coriander leaves. Wash ginger, remove the outer layer, wash it again and grate it.
4. Keep a pan on the fire and add a tablespoon of oil and heat.
5. Add mustard seeds and urid dal. Let mustard seeds splutter.
6. Add jeera and slit green chilly. Fry for 10 seconds. Add curry leaves. Add grated ginger.
7. Add cut onions and fry till they turn golden brown. Add tomatoes and fry till they get thick.

8. Add turmeric powder ( a little), salt and mix it well. Add cooked and cooled rice.
9. Mix it nicely and cook on low flame for a minute.

10. Add fresh grated coconut, a tablespoon of ghee and mix it well. Shift it to the serving dish.

11. Add cut coriander leaves and mix it.

12. Serve with a cup of curd and papad.

Note :

Adding any spice powder to chitranna is optional. ( I have not added). Adding garlic with onions is optional. Adding more oil while frying is optional. Use of ghee is optional). Use of coconut is optional. (Do not use coconut if you are taking tomato rice for travelling. It might get spoil).
Time : 10 Minutes. ( If rice is already cooked  OR cooking rice  another 20 minutes.
Serves : 2 to 3.