Stuffed Baingan/Brinjal/Eggplant Masala (No Onion, tomato)

Name: Stuffed Baingan/Brinjal/Eggplant Masala (No Onion, tomato)
Yield: 3 servings
Cuisine: Indian
Ingredients: 250 gms Baby brinjals (Baingan); 2 tsp Red chilli powder (lal mirchi); 1/2 tsp Turmeric powder (haldi); 3 tsp Coriander powder (dhania powder); 2 tsp Garam masala (goda masala powder); to taste Salt (namak); Asafoetida pinch (hing); 1/4 cup Coriander leaves (dhania patti); 6-7 Garlic (lehsun); 1 inch Ginger (adrak); 2-3 Green chilli (hari mirchi); Peanut (moongphali); Sesame seeds (til); 1/4 cup Dessicated coconut (nariyal); Oil (Tel); Water (pani); For garnishing:; Coriander leaves (dhania patti); Onion rings (pyaz)

Manjary Ankul Baria @cook_9111191

simple and quick style of making brinjals with peanut, sesame seeds and dessicated coconut. This authentic and mouthwatering Stuffed baby brinjals/ bharwa baingan (no onion, tomato gravy) takes 20 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Stuffed baby brinjals/ bharwa baingan (no onion, tomato gravy) is a good option for you.

Manjary Ankul Baria @cook_9111191

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Ingredients

3 servings

250 gmsBaby brinjals (Baingan)
2 tspRed chilli powder (lal mirchi)
1/2 tsp Turmeric powder (haldi)
3 tspCoriander powder (dhania powder)
2 tspGaram masala (goda masala powder)
to tasteSalt (namak)
Asafoetida pinch (hing)
1/4 cupCoriander leaves (dhania patti)
6-7Garlic (lehsun)
1 inchGinger (adrak)
2-3Green chilli (hari mirchi)
Peanut (moongphali)
Sesame seeds (til)
1/4 cupDessicated coconut (nariyal)
Oil (Tel)
Water (pani)
For garnishing:
Coriander leaves (dhania patti)
Onion rings (pyaz)

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Steps

1

Wash the brinjals and make 2 slits to form a cross without breaking them. Soak in water till needed
2

Take small jar add red chilli powder, turmeric, coriander powder, garam masala, salt, ginger, garlic, green chilli, coriander leaves. Make a powder by grinding it
3

Take the brinjals and start stuffing the prepared masala to it and keep it aside.
4

Heat a heavy bottom kadhai, add oil, hing and add the stuffed brinjals and let it cook on low flame. If needed sprinkle some water. Keep stirring in between for even cooking.
5

Dessicated coconut, sesame seeds, peanuts, add them in a grinder and grind it to a powder.
6

Once the brinjals are almost cooked, add peanut ground powder. If you have any masala remaining, you can add that also with this masala and let it cook on low flame. Mix gently.
7

Now you can sprinkle some garam masala and coriander leaves to finish it and switch off the flame. Can transfer it to a serving plate.
8

Garnish with onion rings and coriander leaves.
9

Note: you can dry roast peanuts, til and coconut. If you don’t have dessicated coconut you can use dry coconut pieces.