Tuesday, June 24, 2008

Stuffed Brinjal / Eggplant or Bharlile Vaingan

This is a quick recipe and goes well with rice and roti. I am posting two versions of this recipe. My mother prepares this recipe in the traditional way and stuffs the eggplants with onion and coconut masala. This was one of my favourite dishes. Whenever my mom used to make this, I would tell my mother to save some sabzi and give it to me in my school tiffin with roti. The masala flavor would get absorbed thoroughly by the eggplant and I always felt that it tasted better the next day.
But as my husband does not like the onion and coconut masala combination, I prepare it the way it is made at his home i.e. with the dry masala stuffing without onion and coconut. Both the versions are spicy and tangy and go well with roti and sabzi. I am sending this recipe to
Think Spice-Think Coriander Seeds organized by Priya.

Version A:


Small purple eggplants/brinjals (around 12-15)
1/2 cup chopped onions (preferably red onion)
1/2 cup grated coconut
small lemon size ball of tamarind skin or 1/2 teaspoon tamarind extract
4-5 red chillies
1 tablespoon coriander seeds
1/2 teaspoon mustard seeds
1/8 teaspoon heeng
salt as per taste
1/2 spoon sugar
4 teaspoon oil


Roast red chilli, coriander seeds and coconut. Add 2 teaspoon oil in a pan and fry the onion till brown. Grind the fried onion with the roasted coriander seeds, coconut, red chili and tamarind very finely. Make 2 diagonal cuts on bottom side of the eggplants. Stuff the masala into the cuts in the eggplants. Add the remaining oil in a wide bottomed pan. Add the mustard seeds and let them splutter. Add the heeng and the stuffed eggplants. Cover and cook till the eggplants are soft and cooked on all sides. Serve hot.

Version B


Small purple eggplants/brinjals (around 12-15)
1/2 teaspoon red chili powder
1/2 teaspoon til (sesame seeds)ground
1/2 teaspoon sesame seeds (whole)
3 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 spoon amchur powder
1/2 teaspoon sugar
1/2 teaspoon turmeric powder
1 teaspoon mustard seeds
1/8 teaspoon heeng (
4 teaspoon oil
salt as per taste


Cut the green tops off the eggplants and make 2 diagonal cuts on the top of the eggplants. Mix all the dry powders in a bowl.

Stuff this powder into the eggplants. In a wide bottomed pan add oil and mustard seeds. After the mustard seeds splutter, add heeng and the stuffed eggplants.

Cook covered till the eggplants are soft and tender and cooked well on all sides. Serve hot.

Preparation Time: 50 minutes
Serves: 2-3

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