Not everyone's favourite vegetable but it is so suprisingly versatile , most people love it in atleat one form. Although my favourite form is still bharta, I can see that this preparation is going to be on a lot of my dinner menus.
Tip 1 - The dish you cook in should be wide enough to accomodate all the brinjals in a single layer so that each gets is fair share on direct heat. If the dish is small and the brinjals are piled on each other , you will not get this taste. Also, I used a non stick cooking pan with a heavy lid to trap the steam and cook the brinjals well.
Tip 2- Do not toss the brinjals about too much as the stuffing will them come out. Let one side cook till brown and crispy then flip all the brinjals over to cook on the other side. Then you need to flip only once more after adding the imli-jaggery paste.
Serve this with parathas and your favourite dal for a delightful vegetarian meal :)
Tip 1 - The dish you cook in should be wide enough to accomodate all the brinjals in a single layer so that each gets is fair share on direct heat. If the dish is small and the brinjals are piled on each other , you will not get this taste. Also, I used a non stick cooking pan with a heavy lid to trap the steam and cook the brinjals well.
Tip 2- Do not toss the brinjals about too much as the stuffing will them come out. Let one side cook till brown and crispy then flip all the brinjals over to cook on the other side. Then you need to flip only once more after adding the imli-jaggery paste.
Serve this with parathas and your favourite dal for a delightful vegetarian meal :)
Ingredients
10-12 small dark brinjals
For the stuffing2 medium onions, finely chopped
1/2 coconut, chopped into small pieces (do not have to be so small as they will be ground later)
2 green elaichis
3 cloves
1 teaspoon jeera
1/2 inch cinnamon stick
1/2 teaspoon chopped garlic
1/2 teaspoon chopped ginger
1 green chilli chopped
1 teaspoon haldi
1 tablespoon dhanya powder
Salt to taste (about 1 1/2 tablespoons)
1 teaspoon red chilli powder
1/2 coconut, chopped into small pieces (do not have to be so small as they will be ground later)
2 green elaichis
3 cloves
1 teaspoon jeera
1/2 inch cinnamon stick
1/2 teaspoon chopped garlic
1/2 teaspoon chopped ginger
1 green chilli chopped
1 teaspoon haldi
1 tablespoon dhanya powder
Salt to taste (about 1 1/2 tablespoons)
1 teaspoon red chilli powder
3 tablespoons oil
Soak together(for atleast 30 minutes before cooking)
1 tablespoon jaggery powder
1/3 cup imli (regular dried imli )
3/4 cup water
1/3 cup imli (regular dried imli )
3/4 cup water
1. Trim the stems of the brinjals and make four slits (two cuts) in each from the top , taking care not to slit them all the way through.
2. Heat one tablespoon oil in a non stick pan (read tips on the pan above). Add the jeera,elachi,clove,cinnamon and fry for a few seconds on a medium flame.
3. Add the ginger,garlic and green chilli and fry for a few seconds more.
4. Add the onions and saute for 5-6 till light brown in colour.
5. Remove all ingreients from the pan. In the same pan add the coconut and fry on medium flame for 2 minutes.
6. Remove and cool
7. Grind all these ingredients with the remaining dry masalas.
9. Stuff each brinjal with this paste.If any paste is left over just spoon it over the brinjal layer once in the pan.
10. Heat the remaining oil. When hot , place each brinjal slowly into the pan and reduce the flame to sim(there should be little oil under each brinjal to make them nice and crisp) Cover the lid . After 7-8 minutes (time depends on the pan and quanity of brinjals), when the sides touching the pan bottom are crisp and brown , flip the brinjals over. Again cover the lid tight and let the other side cook through.
11. When the brinjals are soft to touch (you can check with a knife) and are almost cooked, pour the tamarind-jaggery paste over the brinjals. Cover the lid again
12. After 2-3 minutes again flip the brinjals over and cover the lid. Turn off the gas after 5 minutes. Remove the lid only when you have to serve the dish.
2. Heat one tablespoon oil in a non stick pan (read tips on the pan above). Add the jeera,elachi,clove,cinnamon and fry for a few seconds on a medium flame.
3. Add the ginger,garlic and green chilli and fry for a few seconds more.
4. Add the onions and saute for 5-6 till light brown in colour.
5. Remove all ingreients from the pan. In the same pan add the coconut and fry on medium flame for 2 minutes.
6. Remove and cool
7. Grind all these ingredients with the remaining dry masalas.
9. Stuff each brinjal with this paste.If any paste is left over just spoon it over the brinjal layer once in the pan.
10. Heat the remaining oil. When hot , place each brinjal slowly into the pan and reduce the flame to sim(there should be little oil under each brinjal to make them nice and crisp) Cover the lid . After 7-8 minutes (time depends on the pan and quanity of brinjals), when the sides touching the pan bottom are crisp and brown , flip the brinjals over. Again cover the lid tight and let the other side cook through.
11. When the brinjals are soft to touch (you can check with a knife) and are almost cooked, pour the tamarind-jaggery paste over the brinjals. Cover the lid again
12. After 2-3 minutes again flip the brinjals over and cover the lid. Turn off the gas after 5 minutes. Remove the lid only when you have to serve the dish.
13. Garnish with green chillies/fresh coriander and serve.
No comments:
Post a Comment