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Stuffed Baingan Masala (stuffed brinjal)

November 14, 2011


Baingan (brinjal) – tender green or purple 250 gm

For stuffing: ground paste of the following:
half an onion
half a tomato
one-fourth cup of scraped coconut
1 tsp dhania
3 tsp Madras sambhar/curry powder (or alternately a mix of re chilli powder 3 tsp plus coriander seeds/dhania powder -3 tsp)
1/2 tsp garam masale powder
a small cinnamon stick
1 clove
1/2 tsp saunf
khus-khus a pinch
1 garlic clove peeled
salt to taste

(saute all these stuffing items in a tsp of oil in a thick bottomed karai. Grind to fine paste in a blender on cooling.)

Oil for shallow frying the baingan

Mustard – 1tsp for sauting


Heat 1 tbsp of oil in a thick bottomed karai and saute mustard seeds, wait for spluttering.

In the meantime, wash the 250 gms of baingan thoroughly and cut each into flower shape like shown in the picture. Stuff the ground garam masale paste with care into each baingan.

When the mustard seeds splutter in the heated oil in pan, add the brinjals one by one and shallow fry. A bit of masale might spill over from within the baingan into the pan. Use also the spilled masale while stuffing at this stage. Do not add water but close the lid and cook until soft on low flame, stir-frying frequently.

Remove from stove when the baingan is tender.

This is a very delicious subzi – stuffed baingan masale that goes well with rice, chappathi, naan, dosa anything. Mildly spicy. Good for winter days.


From → Vegetarian

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