Wednesday, April 22, 2015


Hello everyone
After posting tempting sweet dish, today I came with a tangy spicy stuffed brinjal recipe to boost your taste buds.
Generally brinjal is not liked by majority of people including my hubby and kids, though I love brinjals in any form. But this dish has unique flavours to attract even brinjal haters also. This is a Konkani dish which I manipulated in my way, hope you all will like it.
Step wise recipe is given below.



8-10 small brinjals
3/4 cup grated raw coconut 
2 green chilies 
1 tsp ginger garlic paste
1 small lime size tamarind ( soaked)
1/4 tsp chilli powder 
1 spring curry leaves 
1/2 tsp mustard seeds
1/4 tsp asafetida ( heeng) powder
1/2 tsp turmeric powder
1/4 cup water
1 tbsp oil
Salt to taste

Spices to dry roast

1 tsp whole coriander seeds
1/4 tsp fenugreek ( methi) seeds
1/4 tsp fennel (saunf) seeds
1/4 tsp nigella ( kalouji) seeds
1/4 tsp carom ( ajwain) seeds


Dry roast all spices mentioned under dry roast column, till aromatic.
Now grind them with coconut, green chilies, ginger garlic paste, tamarind, 1/4 tsp turmeric powder and salt , to make a coarse paste.

Now slit brinjals in four parts so that they are joined at end.

 Stuff all the brinjals with prepared spice paste.

Heat oil in a wok and add heeng followed by mustard seeds and curry leaves. When mustard seeds get spluttered, arrange brinjals in wok in a single layer so that they get cooked evenly. Now add water and sprinkle chili powder and rest of turmeric powder to it.

Cover it and let it cook till all water evaporates and it become nicely golden in color and leave oil. Flip brinjals in between to get it evenly cooked and nicely golden.

Your yummy, tangy and spicy stuffed brinjal is ready to go with rice dal combo or parathas. 

To get more inviting color to your dish you can replace green chilli with red chili in stuffing too, which I avoided.

Hope you all will like this easy yet tempting side dish and pour your valuable comments and suggestions here.

Happy cooking....

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