I don’t know when I developed a liking for this dish, but when I did, I never went back. I was not a fan of brinjals until my mother started preparing them the Maharashtrian way. The ground masala stuffing is finger licking and just yummilcious! Let me know how you find this recipe and let me know if you prepare it any other way!
- 250g small brinjals (with thorns)
- 2 onions
- 1/2 a cup roasted and ground peanuts
- 1/2 a cup grated dry/fresh coconut
- 1 tsp cumin powder/whole
- 2 tsps ginger garlic paste
- 1 tbsp coriander powder
- 1 tsp red chilli powder (you can add more as per your palate)
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1/2 cup chopped coriander
- Salt to taste
- 2 tbsps of oil
Time needed: 1 hour.
- For preparing the stuffing
Heat 1 tbsp oil in a heavy bottom pan and saute onions for 2-3 mins.
Add in the ginger garlic paste and all the dry spice powders except turmeric powder and saute for 2-3 mins
Now add in the coconut and saute for a while. Turn off the flame and keep the pan aside to cool off.
After the masala has cooled off grind to a smooth paste and remove the contents into a clean bowl
Add in the turmeric powder, salt and ground peanuts to this masala and mix well
- Filling the stuffing in the Brinjals
Clean, wash and slit the brinjals a little from the top and stuff this ground masala into it. ( Just like how a guava is sold by vendors) Also keep some masala aside for later use
In the same pan pour the remaining oil, once the oil heats up add in the stuffed brinjal’s and fry until slightly golden brown. Now add in the remaining stuffing and fry for 2-3 mins
Add one glass of water to this masala and cover and cook until the brinjals are tender.
Garnish with some freshly chopped coriander and serve with hot chapatis, bhakris or steamed rice.