Stuffed vegetable of small brinjal, There is a traditional and highly tasty Indian recipe, which is very much liked in North India, Maharashtra and Gujarat. In small round brinjals, spices are stuffed and cooked on low flame, which makes both its taste and fragrance awesome. This recipe is so tasty that once you eat, you would like to make it again and again.
Essential Material:
Small Brinjal – 8 to 10 (Round and Fresh)
Mustard oil – 3 tablespoons (or any cooking oil)
Rye (mustard) – 1/2 teaspoon
Asafoetida – 1 pinch
Turmeric Powder – 1/2 teaspoon
Coriander powder – 2 teaspoons
Red chili powder – 1 tsp (as per taste)
Cumin Powder – 1 teaspoon
Fennel powder – 1 tsp
Amchur powder – 1 teaspoon (or lemon juice)
Garam Masala – 1/2 teaspoon
salt to taste
Green Coriander – Finely chopped (for decoration)
Method of preparing stuffed masala:
Prepare a dry masala by mixing turmeric, coriander powder, red chili, cumin powder, fennel powder, mango powder, salt and garam masala in a bowl.
If you want, you can also add 1 teaspoon of roasted gram flour, this will increase the taste and thickness of the spices.
Wash and clean the small brinjal. Leave the top stem slightly so that even after cooking, the brinjal is connected together.
Now rip each brinjal in four parts in the cross shape from the middle, but leave it connected from the bottom. The brinjal is not completely cut off.
Fill the prepared dried spices inside the brinjal. Slowly fill the spice inside with the fingers. The remaining spice will be used later in vegetables.
Vegetable Cooking Recipe:
Heat mustard oil in a heavy bottom pan. When the oil is well heated, add mustard seeds, then add asafetida.
Now keep all the filled brinjals slowly in it so that the spices do not come out.
Cook the brinjal on low heat. Leave the lid and cook for 10-12 minutes. Keep turning slowly in between so that the brinjal is cooked well from all around.
If the brinjal starts sticking, you can sprinkle 1-2 teaspoons of water, but do not add excess water or else the spice will flow.
When the brinjal softens and the oil starts to look different from the spices, then your vegetable is ready.
Method of serving
You can serve this wonderful stuffed brinjal vegetable with roti, paratha, or puri. It can also be eaten like a side dish with lentils and rice. Sprinkle a little green coriander on top, and if you want, add it separately.
Special Tips:
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Do not put too much emphasis while filling the brinjal, otherwise they can break.
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Using mustard oil brings real desi taste.
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Cook on low flame completely tastes the taste of spices in brinjal.
This stuffed vegetable made of small size brinjal is such a combination of taste, fragrance and traditional flavors that everyone will wake up. It is not only easy to make it, but it also increases the glory of your plate. Next time when you want to make something special, definitely try this recipe-you will say yourself, “Taste is such that eat again and again.”
