Stuffed Brinjal (Eggplant)

Mira Pawar By Mira Pawar, 23rd Nov 2010 | Follow this author | RSS Feed
Posted in Wikinut>Reviews>Food

Just as any other vegetables, brinjal can also be cooked differently. Different regions make brinjal in different ways. This recipe is a favourite in Maharashtra state of India.


Brinjals 8 to 10 small size brinjals
Onion: 1 (medium size chopped)
Coconut: 4 Table spoon full (fresh or desiccated)
Red Chilly powder: 1 ½ Tea spoon
Salt: To taste
Turmeric powder: ½ Tea spoon
Tamarind pulp: 1 Table spoon
Peanuts: 4 Table spoon full (roasted and coarse ground)


Wash the brinjals and slit into four ( do not separate the pieces). Mix chopped onions, coconut, chilly powder, salt, turmeric powder, tamarind pulp, peanuts, sugar and fill into the slit brinjals and keep aside.

Take a wok (Kadai) and add 2 table spoon oil. When the oil is hot add half spoon of mustard seeds and half spoon of asefoteda. Let the mustard seeds crackle and then slowly add the brinjals to it. Add half cut of water very carefully to the wok from the side to allow the steam to develop. Cover the pan and keep on slow fire for 10 minutes. Open the lid and check if the brinjal is cooked or else add another 1/4 cup water. Do not use a spoon or ladle to stir the brinjals. Instead, toss the brinjals holding the wok on both sides (if required).


Brinjal, Brinjal With Stuffing, Eggplant, Stuffed Brinjal

Meet the author

author avatar Mira Pawar
I completed my journalism from ICS, Scranton in the year 1996 and specialise indoing feature stories

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author avatar Denise O
23rd Nov 2010 (#)

Looks and sounds wonderful.
Thank you for sharing.:)

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author avatar Mira Pawar
24th Nov 2010 (#)

U R welcome Denise!

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