Stuffed Brinjal Recipe | Chapati, Rotti Side dish
Stuffed brinjal (Badanekayi ennegayi) is a unique side dish from North Karnataka region. It tastes delicious with rotti and chapati.
Servings: 4 people
Ingredients
- Peanuts- 1/8 cup
- White sesame seeds- 2 tsp
- Tamarind paste- 1 tsp
- Jaggery powder- 1 tsp
- Salt- 1 tsp
- Turmeric powder- 1/2 tsp
- Sambar powder- 3 tsp
- Coriander leaves- 4 tsp
- Ginger-1/2 tsp
- Fresh grated coconut- 1/2 cup
- Green chillies- 2 nos.
- Cumin seeds- 1/2 tsp
- Onion- 1 no.
- Very small brinjal (eggplants) - 4 to 5 nos .
Seasoning ingredients
- Cooking oil- 6 tsp
- Mustard seeds- 1 tsp
- Garlic cloves- 2 to 3
- Curry leaves- Few
Instructions
Preparation
- Peel off the onion and chop it in to fine cubes. Similarly peel off the garlic cloves and crush it. Keep them ready.
Method
- Dry roast peanuts and sesame seeds separately till the nutty aroma wafts out. You can use small seasoning pan for this purpose.
- Next transfer the roasted ingredients to the mixer and get them coarsely powdered. Also soak the tamarind in half cup of water for about 10 mins.
- Next step is to grind the coconut, coriander leaves, cumin and green chillies together to fine puree including water as needed. Take this puree in a wide bowl along with powdered peanut plus sesame, salt, onion, turmeric powder, tamarind water, jaggery and sambar powder. Combine everything together. Stuffing mixture is ready.
- Wash the brinjals well with enough water and pat dry them using kitchen towel. Using sharp knife slit the brinjals lengthwise keeping it's stem intact as shown below.
- Now carefully fill the stuffing masala in to slit brinjals and keep them ready.
- Next heat a pan adding oil, mustard seeds and crushed garlic. When mustard seeds sizzle, add all the stuffed brinjals and let it cook for 2 to 3 minutes. Pour the remaining stuffing mixture and a cup of water. Cover it with lid and cook in simmer until brinjals are soft. Stir and flip in between for even cooking.
- Very very delicious stuffed brinjal is ready to serve with chapati or jolada rotti.
Notes
- Choose the brinjals such that they are round, small and tender.
- Do not compromise with oil, stuffed brinjal needs little more oil than normal.
- As the stuffing mixture gets ready, you can taste and adjust the spices as per your taste-buds.
- You can skip using onion and garlic if you don't prefer them.