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Spicy Jawla Stuffed In Brinjal Recipe
South Indian RecipesLunchNon-Veg

Spicy Jawla Stuffed In Brinjal Recipe

A non-veg South Indian Recipes recipe with jawla fish - sieve well and manually cleaned, onion - finely chopped, fresh coconut - grated. Ready in 35 min, serves 3.

Curated byAditi Iyer🇮🇳

Calories
945kcal
Estimated Cost
₹475-625
Carbs111g
Protein69g
Fats25g
Servings Scaler
3

Instructions

11 steps
  1. 1

    To begin with the Spicy Jawla Stuffed In Brinjal Recipe first, add coconut oil to the pan on a medium flame and stir fry the jawala till they are crisp

    jawla fish - sieve well and manually cleaned(250 grams)fresh coconut - grated(250 grams)coconut oil(1/2 teaspoon)brinjal (baingan / eggplant)(5)fresh coconut - grated(500 grams)
  2. 2

    Wait for the aroma to exude and keep aside

  3. 3

    In an another pan, heat oil and saute onion, red chilli powder, tamarind water, ginger- garlic paste and salt as per your taste in a bowl

    onion - finely chopped(1)tamarind water - as requiredred chilli powder(1/2 teaspoon)ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon)salt - as per taste (most preserved fish have salt so use discretion while using the salt)turmeric powder (haldi)(1/2 teaspoon)onion - finely chopped(1)water - as required
  4. 4

    Simultaneously, get the brinjals ready

    brinjal (baingan / eggplant)(5)
  5. 5

    Slit the brinjals in the middle and put in water so that the split expands naturally and makes room for the filling

    tamarind water - as requiredbrinjal (baingan / eggplant)(5)water - as required
  6. 6

    Grind the masala for the brinjals (coconut, chillies, coriander, methi, turmeric, lemon juice) and keep aside

    fresh coconut - grated(250 grams)red chilli powder(1/2 teaspoon)coconut oil(1/2 teaspoon)brinjal (baingan / eggplant)(5)fresh coconut - grated(500 grams)dry red chillies(4)coriander (dhania) seeds(2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)turmeric powder (haldi)(1/2 teaspoon)lemon juice - as required
  7. 7

    Add the jawala mix to this and mix well using spoon or a spatulaStuff this into the slit brinjals and keep aside

    jawla fish - sieve well and manually cleaned(250 grams)salt - as per taste (most preserved fish have salt so use discretion while using the salt)brinjal (baingan / eggplant)(5)
  8. 8

    In a pan, heat oil and place the stuffed brinjals

    brinjal (baingan / eggplant)(5)
  9. 9

    Add a little water and allow to cook till they are soft

    tamarind water - as requiredwater - as required
  10. 10

    Garnish with coriander leaves and grated coconut

    fresh coconut - grated(250 grams)coconut oil(1/2 teaspoon)fresh coconut - grated(500 grams)coriander (dhania) seeds(2 teaspoon)
  11. 11

    Spicy Jawala stuffed in Brinjal tastes best with wheat chapatis, rice bhakris or steamed rice

    salt - as per taste (most preserved fish have salt so use discretion while using the salt)brinjal (baingan / eggplant)(5)

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