Stuffed brinjal curry
Small brinjals stuffed with a peanut, coconut and fenugreek masala
Small long brinjals slit and packed with a spiced filling of coconut, peanuts, gram flour, fenugreek and coriander, then cooked slowly in tomato with a topping of coarsely ground peas. For a stuffed potato and brinjal curry, fill small potatoes too and cook them the same way; for a stuffed banana curry, fill ripe bananas and cook them in a saucepan, without pressure or baking. Serve hot with chapaties or naan.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For the curry
For the filling
For the tempering
To garnish
Method
0/7 doneStep 1: Mix 3 tbsp fresh coconut, 2 tbsp peanuts, 2 tbsp coriander-cumin powder, 1 tbsp gram flour (besan), ⅔ oz fresh fenugreek leaves, ¼ oz fresh coriander, 1 tbsp lemon juice, 1 tsp red chilli powder, ¼ tsp ground turmeric, 1 tbsp chilli paste, 2 tsp ginger paste, 3 tbsp oil, 1 tbsp jaggery and 2 tsp salt for the filling.
Step 2: Cut the tops off 1 ⅛ lb small long brinjals (aubergines) and make one long vertical slit in each, keeping them joined at the base. Stuff them generously with the filling.
Step 3: Heat ½ cup oil in a pressure cooker and add 1 tsp mustard seeds, 1 tsp cumin seeds and 1 pinch asafoetida (hing). Let them crackle.
1 minStep 4: Add 7 oz tomatoes and ½ cup water and boil for 5 minutes.
5 minStep 5: Arrange the brinjals in the cooker, add any leftover filling and top with 2 ⅝ oz shelled peas.
Step 6: Close the cooker and cook on a very low heat for 10–15 minutes, or until 3 whistles. You can also cook it in a large saucepan covered with a steel plate filled with water, or bake it in the oven at 400°F for 45 minutes.
15 minStep 7: Garnish with 2 tbsp fresh coriander and 2 tbsp fresh coconut and serve hot with chapaties or naan.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 7 g
- Carbs
- 20 g
- Fat
- 29 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does stuffed brinjal curry take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.