Stuff Brinjal

Name: Stuff Brinjal
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 10 small sized brinjal; 1 big chopped onion; 2 medium size tomatoes; 1 tbsp ginger-garlic paste; 2 tbsp vegetable oil; 1 small bunch fresh coriander leaves washed and chopped; For Brijal Masala-; 1 tbsp vegetable oil; 1/4 cup dry coconut; 2 tbsp ground nut; 2 tbsp daliya; 2 tbsp coriander seeds; 2 tbsp jeera seeds; 1 stick cinnamon; 1 tbsp black pepper; 5 cloves; 2 cardamoms; 2 bay leaves; For Dry spices-; 1 tbsp chilli powder; 1 tbsp coriander powder; 1 tbsp jeera powder; 1/2 tbsp turmeric powder; 1 tbsp garam masala; as per taste Salt

Bhagyashree Manjre @cook_18597806

Secunderabad

#ebook
Maharashtrian style

Bhagyashree Manjre @cook_18597806

Secunderabad

#ebook
Maharashtrian style

Saved

Ingredients

30 minutes

4 servings

10small sized brinjal
1big chopped onion
2medium size tomatoes
1 tbspginger-garlic paste
2 tbspvegetable oil
1small bunch fresh coriander leaves washed and chopped
ForBrijal Masala-
1 tbspvegetable oil
1/4 cupdry coconut
2 tbspground nut
2 tbspdaliya
2 tbspcoriander seeds
2 tbspjeera seeds
1 stickcinnamon
1 tbspblack pepper
5cloves
2cardamoms
2bay leaves
ForDry spices-
1 tbspchilli powder
1 tbspcoriander powder
1 tbspjeera powder
1/2 tbspturmeric powder
1 tbspgaram masala
as per tasteSalt

Saved

Steps

30 minutes

1

Cut brinjal without removing top of brinjal and keep in water. Grind onion and tomatoes in a grinder. For Brinjal Masala: keep a pan on medium flame add oil and roast all ingredients adding one by one and cook it till turns nice brown in colour and grind it to smooth paste without adding water, can add little oil.
2

Keep a pan on medium flame add oil and put jeera and mustard seeds and let it cracker now add onion tomatoes paste and ginger-garlic paste stir well. Stuff brinjal masala in the cut brinjals and put it in the pan and cook until oil starts coming to the edge of the pan. Add all dry spices and cook well.
3

Now add sufficient water or as per consistency required and cook until brinjals are cooked. Serve hot with fresh coriander leaves with chapati or Bhakari.