Stuffed Eggplant (Baingan)
By Ranjana Lal
Printable
version (Adobe Acrobat Reader required)
Here is a recipe from Sanjeev Kapoor, the great
TV chef.
Ingredients
- 1/2 kg
brinjal (eggplant)
- 1 Tamarind
(lemon sized ball)
- 1/2 cup
coconut (scraped)
- 1/4 Fresh
coriander leaves (chopped, 1 medium bunch)
- 4 tbsps
cooking oil
- 2 medium
sized onions (thinly sliced)
- 1/4 cup
dry coconut (grated)
- 2 tbsps
sesame seeds
- 1/4 cup
peanut
- 1/2 tsp
cumin seeds
- 1 tsp
coriander seeds
- 2 tsps
goda masala
- Salt to
taste
- 1/4 tsp
turmeric powder
- 2 tsps red
chili
- 1/2 tsp
Mustard seeds
- 5-6 Curry
leaves
Method:
Wash and slit brinjals into four, keeping the
stems intact. Keep in water. Soak tamarind in
half a cup of warm water for half an hour.
Remove the pulp, strain and keep aside. Reserve
one tablespoon each of the scraped coconut and
chopped coriander leaves for garnish. Heat one
tablespoon of oil in a pan and add onion. Stir
fry briefly. Add grated dry coconut, sesame
seeds, peanuts, cumin seeds, coriander seeds and
sauté on medium heat for two minutes, stirring
continuously till dry coconut changes to light
golden in colour. Cool and grind to a coarse
paste adding a little water. Combine this paste
with goda masala, salt, turmeric powder, red
chili powder, fresh scraped coconut, chopped
coriander leaves and tamarind pulp. Stuff this
prepared mixture into the brinjals. Heat
remaining oil in a pan, add mustard seeds and
let them crackle. Add curry leaves and gently
place stuffed brinjals. Cook for two to three
minutes. Gently turn brinjals once or twice to
ensure even cooking. Add one cup of water, bring
it to a boil. Reduce heat and cook covered for
eight to ten minutes or till brinjals are cooked
and soft. Most of the stuffing will leave the
brinjals and form the gravy for the dish. Serve
hot, garnished with reserved coriander leaves
and scraped coconut.
Serves 4
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