Friday, July 29, 2011

Stuffed Brinjal | Bharwan Baingan | Stuffed Eggplant | Konkani Style Bharyl Vayngan

Brinjal is a very tasty vegetable, which enhances the flavor and nutrition value of any dish when added.  Stuffed Brinjal is a delicious Maharashtrian recipe, made by slicing Brinjal lengthwise and filling it with an awesome blend of Indian spices.

Preparation Time: 45 minutes

Servings: 4

  • 8 small Egg plant or Brinjal
  • 2 large sliced Onion
  • ½ a cup grated coconut 
  • 1’’ ginger
  • 6 clove of garlic
  • 6 cloves
  • 4 or 5 green cardamom pods
  • 1" piece of cinnamon
  • 5-6 Red chillies
  • 1 tsp turmeric powder
  • 3 tblsp chopped finely coriander Leaves
  • 5 table spoon  Oil 
  • Salt to taste

  • Wash and split the Brinjal into four parts, while keeping them together at the stalk as shown in picture. Put them aside.
  • Heat oil on medium heat in non stick pan.
  • When it is hot, add the spices (cardamom, cloves, cinnamon), sauté them first.
  • Now add half of the sliced onions and fry until brown.
  • Add coconut and red chillies, stir fry until browned, remove and allow to cool.
  • In a separate pan, put 1 table spoon of oil, put garlic, ginger and coriander leaves and sauté for 2 minutes.
  • Grind all the above mixture, along with turmeric powder, salt to taste, to a paste using mixer.
  • Add little water if needed.
  • Stuff the Brinjal with this mixture, reserving some.
  • Heat the remaining oil in a pan and add remaining onions and fry till brown.
  • Keep the stuffed Brinjal on the pan one by one as shown in picture.
  • Cook over low heat without burning, add the remaining mixer and little water if necessary, until done.
  • Keep an eye. Serve hot with roti and curds.
PS:  Don’t put tamarind as the recipe tastes great with sour curds.


Post a Comment

Twitter Delicious Facebook Digg Stumbleupon