We all know how much oil is in ಬದನೇಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ – Stuffed Brinjal. So, last time I prepared this I had a nice trick which I used to make it more healthy. I filled all the Brinjal with the masala, put it in a microwave safe bowl. Kept the stuffed brinjal in the Microwave for 4.5 minutes until the brinjals were soft.
Once the Brinjals are soft, follow steps 4-5 with just a spoonful of oil. This can be served with Chapathi or Jolada/Jowar Roti.
I prepared Jowar Roti for this version.
It has been years since I prepared stuffed brinjal. I used to make this quite often while in India and also in Dubai. However, with life being so hectic last couple of months, all the traveling, and most of all, college admissions procedure for my Daughter, there was absolutely no free time at all.
My Daughter Sneha who is a senior in High School right now, has decided to join University of North Carolina, Chapel Hill. She had applied for many colleges, and got selected at 4 of them, and after visiting all of them decided Chapel Hill was the place where she wanted to pursue her undergraduate studies. She will be moving during end of August 2010. We are very happy for her, and at the same time also sad that our one and only daughter is going to fly away from our nest. However, we didn’t want our love to stop her from pursuing her dreams, and so wholeheartedly agreed for her to move to a different city, almost 400 miles from our home.
Anyway, we had these small round brinjals lying in the refrigerator. I usually make Brinjal with capsicum and potatoes so that my daughter also gets to eat. She doesn’t like brinjal at all. However, this time I decided I had to make stuffed brinjal since it is my favorite. How many times do we get to prepare our favorite dish, right?
Sneha liked it a lot, not the brinjal but the masala and asked me if I could prepare this with any other vegetable. I am guessing Capsicum could be used, will try next time and post the same.
Lets get started with the ingredients:
For the Stuffing:
- Peanuts – 1/4 cup
- White Sesame seeds – 4 tsp
- Coriander seeds – 2tsp
- 1/2 inch cinnamon stick
- 1 clove
- 1 tsp jeera
- 5 tsp fresh coconut
- 1 big tsp tamarind pulp
- 1 big tsp tomato paste
- 2 tsp red chilli powder
- 4 tsp Jaggery
- 12 small eggplants
- 5 tsp oil (yes, requires more oil)
- 1 tsp mustard seeds
- pinch of hing
- 1/2 tsp jeera
- Fry all the dry ingredients listed in the masala from 1-6.
- Once it is cooled, grind this with the remaining ingredients from 7- 11. Make sure the masala is like a thick paste.
- Slit the brinjal lengthwise, so that they are still intact and stuff the masala.
- Heat oil in a pan, add mustard seeds, jeera and hing.
- Once they start spluttering all over your stove (Just kidding) add all the stuffed brinjals.
- Also add all the remaining masala. Add salt to taste at this point.
- If it looks very thick, add spoonful of water and cover and cook until the brinjals are soft and tender.
- You can add finely chopped cilantro at this point. I didn’t.
- Serve with Chapathi.
P.S: This recipe as you might have noticed has no onion or garlic. The recipe for Maavinahannu Seekarane ( Mango Rasayana or Dessert if I may say so) is posted here: