Stuffed Brinjal - Maharashtrian Style

I had posted Brinjal Sagle, an amchi way of making stuffed brinjal. Today I post yet another version, Maharashtrian style of preparing them. [Posting this recipe which was lying in my drafts since many days now]  The below recipe is adapted from a marathi cookery show, Sugran which gets telecasted on Saam TV.


10 -12 baby brinjals
1 medium sized onion finely chopped

For stuffing
1/2 cup peanut, roasted
2 tbsp sesame seeds, roasted
2 tbsp chopped coriander leaves
1 tbsp tamarind extract
1 tbsp grated jaggery
2 tsp goda masala
1 tsp red chili powder
1/2 tsp turmeric powder
Salt as per taste

For seasoning
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
Few curry leaves
1 medium sized onion sliced vertically

1 tbsp finely chopped coriander leaves for garnish


Wash and dry brinjals. Keep the stem intact and slit each into four looking like a plus sign as seen in below pic. Soak them in bowl of salted water for half an hour. 

Dry roast peanuts, sesame seeds. Roast them one by one over sim flame. Allow it to cool down, and grind to a fine powder. Mix together finely chopped onion, coriander leaves, tamarind extract, jaggery, red chili powder, turmeric powder, goda masala and add this to ground mixture and sprinkle some water over it [optional]. Now stuff the mixture into slit brinjals. Extra mixture keep it aside.

Heat 2 tbsp oil in a deep frying pan. Add mustard seeds and when they splutter add cumin seeds, curry leaves and sliced onions. Saute them for a minute. Now arrange the stuffed brinjals, cover the pan with lid and allow them to cook on low flame. After 8-10 minutes of cooking, add the remaining masala to the pan. Gently turn the brinjals in between to ensure even cooking. Cover and cook over a sim flame, keep adding water as and when required till the brinjals are done fully. Once cooked switch off the flame and garnish it with finely chopped coriander leaves before serving. This dish goes very well with rice, bhakri or chappati.

Happy cooking!


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