- ¼ kg small brinjals (4 to 5) 1 cup coconut grated 2 medium sized onions sliced 1 teaspoon mustard seeds 1 teaspoon aniseeds 1 teaspoons jeera/ cumin seeds 2 tablespoons coriander leaves ½ teaspoon garam masala 4 garlic cloves 1 tablespoon tamarind pulp 2 tablespoon jaggery ½ teaspoon chilli powder ¼ teaspoon turmeric powder 1 pinch of hing/asafoetida 1 cup of water Salt to taste
A great way to enjoy aubergines or egg plant or brinjals or vangi or baingans. Stuffed with exotic green masala spice paste.
Different varieties of the plant produce fruit of different size, shape, and color, though typically purple. There are even orange varieties.
I have made this dish using the small oval purple aubergines.
- Cut off the stalks of the brinjals/ aubergines and on the same side make vertical slits part of the way such that the brinjal can be opened up for stuffing the spice paste. Make another slit perpendicular to this (i.e. 2 slits criss-cross) so that the brinjal is now having 4 parts. The spice paste will be filled within these cuts.
- Another style is to make 2 parallel cuts (rather than criss-cross). Ensure that you do not cut it completely into separate pieces. The brinjal should remain uncut at the bottom (should be able to open like a flower with 4 petals).
- Heat oil and add mustard seeds, wait till they crackle. Now add jeera/ cumin seeds, badishep/ saunf/ aniseeds and wait till the aroma is released. Now add the sliced onions and fry till brown.
- Add the grated coconut, garlic, coriander leaves, and fry till coconut is brown.
- Add the turmeric powder, dry red chilly powder, garam masala. Switch off the heat/ flame.
- Grind the above roasted masala alongwith salt, jaggery and tamarind to a fine paste.
- Stuff the brinjals/ aubergines/ baingan with the above ground spice paste/ masala. Reserve the rest of the ground masala paste.
- Heat oil in a tava pan, add a pinch of hing/asafoetida, now add the remaining sliced onions & fry till golden brown. Add the ground masala paste and fry till oil separates. This is the gravy so add salt to taste.
- Now add the brinjals (stuffed with green masala), a cup full of water and cook on a slow flame till done.
- Garnish with coriander leaves and grated coconut.
- Finally add few drops of pure desi ghee or clarified butter on the baingan/aubergines/stuffed brinjal green masala just before serving hot.