Masala Stuffed Baby Eggplants

This is purely vegan! 🙂

I typed this recipe long back and it was in my drafts for a long time. I thought of posting this today finally. Its been a week that I posted some recipe properly. I am crazy week somehow . Went to visit my Mom and sis 🙂 New work place! House work.. and so on! 🙂 Busy..but Good busy!

Baby eggplants 🙂 I love them and I mainly love this recipe of mine. I heard about this recipe from one of my friend and tried it. It came so well that i remember this recipe very well without having to look each time. This recipe is purely vegan and vegetarian. It goes well with plain rice, rasam, sambhar or kuzhambu.

Stuffed Brinjal

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves: 4

Ingredients

To Roast & Grind:
Red chilli dry – 4
Channa dal - 1 tbsp
Urad Dal – 2 tbsp
Fennel seeds – 1 tsp
Coriander seeds – 1 tbsp
Jeera – 1 tbsp
Pepper - 2 tsp
Tamarind – pinch
Garlic cloves – 5
Baby eggplant – 10
Mustard seeds - 1 tsp
Urad dal - 1tsp
Jeera - 1 tsp
Curry leaves – 1 spring
Hing – pinch
Turmeric powder – 1 tsp
Green Chilli - 2, slit
Salt- 1 tbsp

Instructions

Dry roast the ingredients under "to saute and grind" and grind to a smooth paste adding little water. Add turmeric powder and salt to it. Mix well and Set aside.
Wash and slit the brinjals on top of it without removing the stalk. cut till half the way.
Stuff the ground masala in the slit brinjal as much as possible.
In a kadai, add little oil, add mustard seeds,urad dal, curry leaves, slit chillies . Now add the stuffed brinjal and saute for a minute. Keep the flame medium. Make sure the brinjal is well covered with oil. simmer the flame and cover the kadai. keep turning for each 3 minutes and when all sides are roasted, switch off. It usually takes 20 minutes.
Sprinkle the left over ground masala if any is left over.
Garnish with coriander leaves.