Brinjals also known as Aubergines and Eggplants are called by different names in different languages like ‘Baingan‘ in Hindi, ‘Vankaya‘ in Telugu, ‘Kathirikai‘ in Tamil, ‘Vazhuthanaga‘ in Malayalam, ‘Badanekai‘ in Kannada, ‘Ringan‘ in Gujarati, ‘Vaangi‘ in Marathi’ and ‘Bengun‘ in Bengali.
There are a lot of health benefits of Brinjals but not many people are fond of this particular vegetable. Personally speaking in my house rarely stuffed brinjal is made. I want to ensure my daughter eats all veggies hence I keep on searching recipes online which are tasty and which will help her develop and liking for this vegetable.
I tried different methods but none seemed to be successful with my husband and my daughter one day finally I saw the recipe of Andhra Style Stuffed Brinjal. The source of this recipe if from google.
Believe me its a no fail recipe and was an instant hit at my place so all the mom's out there who are struggling with their kids who don't eat brinjals and moreover whose husbands don't eat don't hesitate to try this one its a sure shot hit recipe.
Let's have a look at the recipe
PREPARATION TIME: 10mins
COOKING TIME: 20mins
TOTAL TIME: 30mins
INGREDIENTS:
8-10 small to medium sized brinjals
2 onions
1/4th cup coconut
1/4th cup peanuts
2 tsp sesame seeds
1 tsp jeera
pinch of hing
6-8 cloves of garlic chopped
1 tsp ginger paste
1 tsp kashmiri red chilly powder
1 tsp coriander powder
1 tsp garam masala powder
salt to taste
1 and 1/2 tsp oil
METHOD:
1. Dry roast peanuts and keep aside. In same pan dry roast coconut,sesame seeds,jeera and keep aside.
2. In another pan take 1/2 tsp oil and roast onions,garlic and ginger until onions turn golden.
3. In a mixer, jar add all roasted ingredients along with dry masalas including salt. Grind it to a coarse paste.
4. Meanwhile slit brinjals keeping intact till the stem.
5. Once the mixture gets completely cooled stuff in the brinjals.
6. In a pan take 1 tsp oil and keep brinjals and cover and cook until tender when brinjals are almost cooked you can add remaining masala if any and cook for another 5-10minutes occasionally stirring in between with light hands so that brinjals don't break.
7. Sprinkle coriander on top and serve with hot phulkas or rice.
NOTES:
1. You can skip coconut if you wish I have tried both the versions with coconut and without coconut and both tasted equally good.
2. If you like lemon and tamarind in your food while grinding into a coarse paste add lemon or tamarind pulp.
3. Do not stir often and in case if you stir, stir very gently so that your brinjals don't break.
4. If you feel oil is less and your brinjals are sticking to the bottom of the pan you can add more oil or ekse you can cook indirectly by placing pan on a tawa.
There are a lot of health benefits of Brinjals but not many people are fond of this particular vegetable. Personally speaking in my house rarely stuffed brinjal is made. I want to ensure my daughter eats all veggies hence I keep on searching recipes online which are tasty and which will help her develop and liking for this vegetable.
I tried different methods but none seemed to be successful with my husband and my daughter one day finally I saw the recipe of Andhra Style Stuffed Brinjal. The source of this recipe if from google.
Believe me its a no fail recipe and was an instant hit at my place so all the mom's out there who are struggling with their kids who don't eat brinjals and moreover whose husbands don't eat don't hesitate to try this one its a sure shot hit recipe.
Let's have a look at the recipe
PREPARATION TIME: 10mins
COOKING TIME: 20mins
TOTAL TIME: 30mins
INGREDIENTS:
8-10 small to medium sized brinjals
2 onions
1/4th cup coconut
1/4th cup peanuts
2 tsp sesame seeds
1 tsp jeera
pinch of hing
6-8 cloves of garlic chopped
1 tsp ginger paste
1 tsp kashmiri red chilly powder
1 tsp coriander powder
1 tsp garam masala powder
salt to taste
1 and 1/2 tsp oil
METHOD:
1. Dry roast peanuts and keep aside. In same pan dry roast coconut,sesame seeds,jeera and keep aside.
2. In another pan take 1/2 tsp oil and roast onions,garlic and ginger until onions turn golden.
3. In a mixer, jar add all roasted ingredients along with dry masalas including salt. Grind it to a coarse paste.
4. Meanwhile slit brinjals keeping intact till the stem.
5. Once the mixture gets completely cooled stuff in the brinjals.
6. In a pan take 1 tsp oil and keep brinjals and cover and cook until tender when brinjals are almost cooked you can add remaining masala if any and cook for another 5-10minutes occasionally stirring in between with light hands so that brinjals don't break.
7. Sprinkle coriander on top and serve with hot phulkas or rice.
NOTES:
1. You can skip coconut if you wish I have tried both the versions with coconut and without coconut and both tasted equally good.
2. If you like lemon and tamarind in your food while grinding into a coarse paste add lemon or tamarind pulp.
3. Do not stir often and in case if you stir, stir very gently so that your brinjals don't break.
4. If you feel oil is less and your brinjals are sticking to the bottom of the pan you can add more oil or ekse you can cook indirectly by placing pan on a tawa.
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