Spicy Coconut Peanut Stuffed Baby Brinjal Recipe
A vegetarian Indian recipe with small brinjal (baingan / eggplant), mustard oil - or vegetable oil, mustard seeds. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Spicy Coconut Peanut Stuffed Baby Brinjal recipe, make 2 way slit in the eggplants (2 vertical slit perpendicular to each other
small brinjal (baingan / eggplant)(10)dry coconut (kopra) - grated(1/4) - 2
Do not make the slit through till the end) and keep aside
- 3
Let us prepare the stuffing for the eggplants now
- 4
For this, dry roast peanuts and dried coconut to a light golden brown
raw peanuts (moongphali)(1/2 cup)dry coconut (kopra) - grated(1/4) - 5
Let it cool down
- 6
Now, using a food processor/chopper, grind these along with cumin seeds, coriander powder, garam masala, salt and red chili powder into a homogeneous mix
mustard seeds(1 teaspoon)salt(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)coriander powder (dhania)(2 teaspoon)garam masala powder(1 teaspoon)salt(1/2 teaspoon)red chilli powder(1/2 teaspoon)sesame seeds (til seeds)(2 teaspoon)sprig coriander (dhania) leaves - finely chopped(3) - 7
Add in the tomato paste and chopped coriander
homemade tomato puree(1 tablespoon)coriander powder (dhania)(2 teaspoon)sprig coriander (dhania) leaves - finely chopped(3) - 8
Combine
- 9
Stuff the eggplants with the stuffing well and keep them in the fridge for 10 minutes so that the stuffing gets a little solid and does not ooze out when stir fried
- 10
Now, take a non stick pan and in it add in the mustard/vegetable oil
mustard oil - or vegetable oil(1 tablespoon)mustard seeds(1 teaspoon) - 11
Heat it up and add in the mustard seeds
mustard oil - or vegetable oil(1 tablespoon)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)sesame seeds (til seeds)(2 teaspoon) - 12
Let the seeds splutter
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)sesame seeds (til seeds)(2 teaspoon) - 13
Now add in the sliced garlic and roast till lightly golden
cloves garlic - thinly sliced(3) - 14
Now, add in the stuffed eggplants and toss around the tempering
- 15
Add in the required amount of salt
salt(1/2 teaspoon)salt(1/2 teaspoon) - 16
Let it cook on medium high for the next 15 to 20 minutes till the eggplants start to cook and get tender
- 17
Now, place a lid on the pan and cook on simmer for another 5 to 7 minutes
- 18
After 5 to 7 minutes, they are done and ready to serve
- 19
Spicy Coconut Peanut Stuffed Baby Brinjal tastes best when served along with flatbreads likeWhole Wheat Palak Naan Recipe, rotis, parathas or steamed rice
small brinjal (baingan / eggplant)(10)dry coconut (kopra) - grated(1/4)
Nutrition Facts
Per serving
Rate this recipe
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Spicy Coconut Peanut Stuffed Baby Brinjal Recipe
A vegetarian Indian recipe with small brinjal (baingan / eggplant), mustard oil - or vegetable oil, mustard seeds. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Directions
19 steps- 1
To begin making the Spicy Coconut Peanut Stuffed Baby Brinjal recipe, make 2 way slit in the eggplants (2 vertical slit perpendicular to each other
small brinjal (baingan / eggplant)(10)dry coconut (kopra) - grated(1/4) - 2
Do not make the slit through till the end) and keep aside
- 3
Let us prepare the stuffing for the eggplants now
- 4
For this, dry roast peanuts and dried coconut to a light golden brown
raw peanuts (moongphali)(1/2 cup)dry coconut (kopra) - grated(1/4) - 5
Let it cool down
- 6
Now, using a food processor/chopper, grind these along with cumin seeds, coriander powder, garam masala, salt and red chili powder into a homogeneous mix
mustard seeds(1 teaspoon)salt(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)coriander powder (dhania)(2 teaspoon)garam masala powder(1 teaspoon)salt(1/2 teaspoon)red chilli powder(1/2 teaspoon)sesame seeds (til seeds)(2 teaspoon)sprig coriander (dhania) leaves - finely chopped(3) - 7
Add in the tomato paste and chopped coriander
homemade tomato puree(1 tablespoon)coriander powder (dhania)(2 teaspoon)sprig coriander (dhania) leaves - finely chopped(3) - 8
Combine
- 9
Stuff the eggplants with the stuffing well and keep them in the fridge for 10 minutes so that the stuffing gets a little solid and does not ooze out when stir fried
- 10
Now, take a non stick pan and in it add in the mustard/vegetable oil
mustard oil - or vegetable oil(1 tablespoon)mustard seeds(1 teaspoon) - 11
Heat it up and add in the mustard seeds
mustard oil - or vegetable oil(1 tablespoon)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)sesame seeds (til seeds)(2 teaspoon) - 12
Let the seeds splutter
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)sesame seeds (til seeds)(2 teaspoon) - 13
Now add in the sliced garlic and roast till lightly golden
cloves garlic - thinly sliced(3) - 14
Now, add in the stuffed eggplants and toss around the tempering
- 15
Add in the required amount of salt
salt(1/2 teaspoon)salt(1/2 teaspoon) - 16
Let it cook on medium high for the next 15 to 20 minutes till the eggplants start to cook and get tender
- 17
Now, place a lid on the pan and cook on simmer for another 5 to 7 minutes
- 18
After 5 to 7 minutes, they are done and ready to serve
- 19
Spicy Coconut Peanut Stuffed Baby Brinjal tastes best when served along with flatbreads likeWhole Wheat Palak Naan Recipe, rotis, parathas or steamed rice
small brinjal (baingan / eggplant)(10)dry coconut (kopra) - grated(1/4)
About this recipe
A vegetarian Indian recipe with small brinjal (baingan / eggplant), mustard oil - or vegetable oil, mustard seeds. Ready in 1h, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
