mearl223 On October - 11 - 2009

Peanut-chutney stuffed Baby Brinjals

An Indian dish from the state of Maharashtra featuring baby brinjals/ eggplant stuffed with a spicy peanut sauce & cooked in the same gravy.




PrepTime 10mins – CookTime 10mins – Serves 4




Cooking Instructions:


8 small brinjals (golf-ball size)
2 handfuls peanuts (w/o the skin)
1 cup dessicated coconut
2 green chillies
1/2 tbsp pepper corns
salt to taste
1/2 tsp turmeric pwd
2 chopped large onion
1/4 -1/2 cup curry leaves
cooking oil
2 ripe medium tomatoes -chopped
1/4 tsp cumin pwd
1 tbsp corriander pwd
1 tsp sugar

Cooking Instructions:

1. Prep the baby brinjals/eggplants – Run a knife into the bulb of each brinjal 3/4th way in towards the stem (not fully), the repeat perpendicular to this cut (cross cut). Repeat for all brinjals & place in a bowl of water with a pinch of turmeric powder & 1/2 tsp salt added to it.

2. Lightly roast peanuts, coconut & 1/2 the finely chopped onion and put these along with the chillies, cumin pwd, pepper corns, turmeric pwd, sugar, coriander pwd & 1/2 tsp salt.

3. Coarsely grind the roasted spices (not a very smooth paste), pulsating only, till almost evenly coarse.

4. Taste & add more salt if required.

5. Heat 4 tbsp oil in a non-stick kadai/ sauce pan, fry tomatoes till soft.

6. Add the masala & fry well for 5-6 minutes.

7. Remove half of this mixture & when its down to room temperature, stuff the brinjals with it.

8. In the pan with the remaining masala, add 1/2 cup (or 1-2 cups if you want more gravy) water, stir well & place the brinjals in it (stem above the gravy, bulbs immersed well into the gravy).

9. Cook, covered, for 5 minutes or till brinjals are cooked. Serve with piping hot rotis/ naan.


Tip: You can even grill the stuffed eggplant – It gets crisp on the outside & smooth & spicy inside.. yum!!

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