Craving a flavour explosion that's both comforting and exciting? Look no further than this recipe for Spicy Stuffed Brinjal, a dish inspired by the vibrant flavors of hotel-style Indian cuisine. Forget bland vegetables; this recipe transforms humble brinjals into a culinary masterpiece, bursting with aromatic spices and a satisfyingly spicy kick. Imagine tender, juicy eggplant filled with a rich, flavorful mixture of herbs, spices, and perhaps even some ground meat for extra heartiness. The perfect balance of textures and tastes awaits you.
This recipe takes you beyond basic stuffed vegetables, offering a sophisticated take on a classic dish. We'll guide you through each step, from selecting the perfect brinjals to achieving that perfect balance of spice and flavour. Prepare to be amazed by how easily you can create this restaurant-quality meal in the comfort of your own kitchen. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions.
Tools Needed
- Sharp knife
- Mixer
- Pan
Ingredients
- Brinjal (with thorns): 250 grams
- Saunf (Fennel seeds): 1 tablespoon
- Whole coriander: 2 tablespoons
- Cumin seeds: 1/2 tablespoon
- Fenugreek seeds: 1 teaspoon
- Roasted moong dal: 1/2 bowl
- Kashmiri red chili powder: 1 tablespoon
- Turmeric powder: 1/2 tablespoon
- Salt: to taste
- Garam masala: 1/2 teaspoon
- Dry mango powder: 1 teaspoon
- Oil: 3 tablespoons + 4-5 tablespoons
- Mustard oil: 4-5 tablespoons
- Onion: 1 large, finely chopped
- Ginger-garlic-green chili paste: null
- Tomato: 2, pureed
- Coriander leaves: chopped
- Asafoetida: a pinch
- Water: 1/2 glass
Step-by-Step Instructions
Step 1. Prepare the Brinjals and Masala
- Wash and clean the brinjals. Cut the upper stalk in half and remove the thorns from the lower part. Cut the brinjals into four parts lengthwise and check for any bad parts.
- Roast saunf, coriander, cumin seeds, and fenugreek seeds in a pan until fragrant. Grind them in a mixer with roasted moong dal, Kashmiri red chili powder, turmeric powder, salt, garam masala, and dry mango powder.
Step 2. Stuff and Fry the Brinjals
- Open the brinjals and fill them with the spice mixture.
- Heat oil in a pan and fry the stuffed brinjals for 5-6 minutes until soft.
Step 3. Prepare and Combine the Gravy
- Heat mustard oil in a pan, add cumin seeds and asafoetida. Add chopped onions and fry until golden brown. Add ginger-garlic-green chili paste and fry for 1-1.5 minutes.
- Add Kashmiri red chili powder, turmeric powder, and coriander powder. Fry for 2 minutes. Add tomato puree and cook for 4-5 minutes until oil separates.
- Add the fried brinjals to the gravy, mix well, add water and salt (carefully, as salt was already added to the spice mix), and simmer for 10 minutes.
Step 4. Serve
- Garnish with chopped coriander and serve hot with roti or rice.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use a sharp knife for easy cutting of brinjals.
- Roast the spices well to enhance their flavor.
- Kashmiri red chili powder gives a nice color and mild heat; adjust the amount according to your spice preference.
- Fry the brinjals on medium flame to prevent burning.
- Add salt carefully in the final step, considering that salt was previously added to the spices.
Nutrition
- N/A
FAQs
1. Can I use different types of eggplant/brinjal?
Yes! While Indian or globe eggplants work best, you can experiment with other varieties. Just be mindful that cooking times may vary slightly depending on the size and type.
2. How can I make this dish less spicy?
Reduce the amount of chili powder or green chilies used in the stuffing. You can also add a dollop of yogurt or raita on the side to cool down the spice.
This Spicy Stuffed Brinjal recipe delivers a restaurant-quality meal with surprisingly simple techniques. Impress your family and friends with this flavorful and satisfying dish, perfect for a weeknight dinner or a special occasion. Enjoy the delicious results of your culinary efforts!