Stuffed Masala Brinjal recipe shown here has that Gujarati influence though there is little difference between this and other Baigan stuffed recipies that you’ll see. You can use this as a standalone main-course dish, as a snack or as a side-dish to any Roti or Naan dishes. We make this to brighten up weekend dinners or for that oh-so-special occasions.
This is a crowd favorite and a hit with party menus. Brinjal has regularly been used a substitute to all those meat-based dishes which were once thought could be made with meat only.
So some wonderful soul came up with this brilliant idea to stuff Brinjals with masala that even hardcore non-vegetarians swear by.
We recommend using the small, dark purple varieties – this is easy to consume and it is hit with kids too. Go ahead try this step-by-step by recipe and let us know how it turned out for you.
Stuffed Masala Brinjal Curry Gujarati Style
- 8 Nos. small brinjals
- 1 No. potato medium
- 1/4 tablespoon coconut
- 1/2 inch piece ginger
- 2 nos. green chillies
- 1 teaspoon gram flour
- 1 1/2 teaspoon dhania jeera powder coriander and cumin powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 Handful Coriander leaves
- 1 tablespoon Sesame seeds Also called as Til
- 25 grams Lime Juice from one lemon
- salt to taste
How to make:
- Wash and wipe the brinjals and cut into four hull way through.
- Peel and mince the potato.
- Grind the coconut finely.
- Grind together ginger, chilies and coriander leaves and mix with all the above ingredients except for brinjals.
- Then stuff the mixture nicely into each brinjal.
- Heat 4 tablespoons of oil and fry the brinjals gently for 5 minutes.
- Cover tightly and cook, without adding water till the brinjals are done.