Monday, April 18, 2016

Stuffed Brinjal- Mom's Masterpiece Recipe

Happy Birthday Amma..My Best Friend...My Pride!! Today's recipe is dedicated to her, to celebrate her special day. This dish is her speciality, I have made this umpteen number of times but have never been able to replicate the same taste as she makes.Whatever I am today is because of her hardwork and dedication. She gave me a handwritten  book of recipes when I was beginning the new phase of my life. That book still gives me the confidence to cook and also gives me a feeling that she is always present beside me :) Love you lots Amma :)


Brinjal - 6 small ones
Onion - 1 medium chopped
Tomato - 1 medium chopped
Oil - 2 tsp
Cumin Seeds - 1/2 tsp
Kasoori Methi - 1/4 tsp
Coriander leaves - 1 tsp chopped for garnish

For the masala:
Onion - 2 nos
Coconut grated - 3 tsp
Coriander pwd - 1tsp
Cumin powder - 1 tsp
Garam Masala - 1 tsp
Ginger Garlic paste - 1 tsp
Chilli powder - 1 tsp
Turmeric Powder -  1/2 tsp
Pepper powder - 1/4 tsp
Cinnamon - 1" piece
Cloves - 3 
Cardamom -2
Khus Khus - 1 tsp
Sesame Seeds - 1 tsp
Salt - to taste
Coriander leaves - a few stalks

  • Wash brinjal well and slit into 4 without breaking it.
  • Grind all the ingredients under for the masala heading into a smooth paste.
  • Stuff brinjals with this paste. Reserve the remaining masala for the gravy.
  • Take 2 tsp oil, add cumin seeds and once they crackle add the chopped onions.
  • Saute the onions till translucent.
  • Add the chopped tomatoes and saute till they become supple.
  • Then add the reserved masala and fry well till the raw smell disappears.
  • Now place the stuffed brinjals one by one on the masala and add 1/4 cup of water.
  • Give a gentle stir. Cover and cook on simmer till the brinjals are done.
  • Keep turning the brinjals at regular intervals.
  • Check for salt and add 1/4 cup more water if required.
  • Once the brinjals are done, add kasoori methi and mix gently.
  • Garnish with coriander leaves. Serve hot with chappathis, rotis or phulkas.
  • Turn the brinjals gently.
  • Do not mix often else the brinjals will break.
  • The gravy must be semi- thick.


No comments :

Post a Comment