This is the most easiest & a fat free recipe for stuffed brinjal. I ate this for the first time at one of my friend's house. It is fat free because doesn't have any peanuts or coconut or sesame seeds in it. And one most important feature is it will be ready in jiffy. It takes hardly any time to cook these brinjals.
I dedicate these to my hubby dear "S". He never used to eat brinjals One day we ate these at one of my friends's house and now he is in love. He asks me to make it atleast once a week. If for some reason I don't make it he reminds me to make these.
What you need:
6-7 Small round brinjals, available in all Indian grocery stores
5-6 garlic cloves
1 Tbls Coarinder/Dhania Powder
1 tsp Cumin/Jeera Powder
1-2 tsp red chilli powder depending on how hot you want it
2 tsp Amchur Powder
Salt to taste
2 Tbsp Oil
1/2 tsp Rai/Mustard Seeds
Few curry leaves
How to proceed :
In a mortar, take the garlic cloves and crush them with the pastel. Add the coriander & cumin powder, chilli powder, salt, amchur powder and make a rough paste adding 1-2 tsp oil. Make cross slits on the brinjals. Don't take off the stem. The stem has to remain intact. Stuff the brinjals with small amount of the paste. Repeat for all the brinjals.
In a fry pan, hear oil. Add mustard seeds, when they cracle add curry leaves. Throw in the brinjals one by one. Sprinkle some salt on the brinjals, reduce the heat now. Cover the pan.
After some time say 3-5 minutes open the pan & turn the brinjals carefully not to allow the stuffing to fall out. Once the brinjals are cooked switch off the heat. If you like sprinkle some fresh dhania leaves on the brinjals. Serve with chapati or daal-rice.
What you need:
6-7 Small round brinjals, available in all Indian grocery stores
5-6 garlic cloves
1 Tbls Coarinder/Dhania Powder
1 tsp Cumin/Jeera Powder
1-2 tsp red chilli powder depending on how hot you want it
2 tsp Amchur Powder
Salt to taste
2 Tbsp Oil
1/2 tsp Rai/Mustard Seeds
Few curry leaves
How to proceed :
In a mortar, take the garlic cloves and crush them with the pastel. Add the coriander & cumin powder, chilli powder, salt, amchur powder and make a rough paste adding 1-2 tsp oil. Make cross slits on the brinjals. Don't take off the stem. The stem has to remain intact. Stuff the brinjals with small amount of the paste. Repeat for all the brinjals.
In a fry pan, hear oil. Add mustard seeds, when they cracle add curry leaves. Throw in the brinjals one by one. Sprinkle some salt on the brinjals, reduce the heat now. Cover the pan.
After some time say 3-5 minutes open the pan & turn the brinjals carefully not to allow the stuffing to fall out. Once the brinjals are cooked switch off the heat. If you like sprinkle some fresh dhania leaves on the brinjals. Serve with chapati or daal-rice.
I am sending this dish to Sanghi's FIL Season 3.
2 comments:
Hi Suji.. Yummy recipe, thanks for the entry! I'm following! Do check my blogs..!
Thank you, sure, Keep visiting.
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