If you have only ever tried the everyday version of stuffed brinjal, it's time to attempt this Maharashtrian style stuffed brinjal recipe made with a coconut and peanut stuffing. It comes together fairly easily and delivers a flavour so rich that everyone at the table will want seconds. Here is the complete method, ingredient list included.
Ingredients For The Brinjals And Stuffing Masala
Start with 6 brinjals, along with water as needed and salt. For the stuffing masala you will need 25 grams of dry coconut, 1 inch of ginger, garlic, 1 teaspoon of white sesame seeds, 55 grams of peanuts, a handful of coriander leaves, 2 tablespoons of kanda lehsun masala, 2 teaspoons of tamarind pulp, a pinch of jaggery, turmeric powder and salt to taste.
Ingredients For The Gravy
For the gravy, keep 3 teaspoons of oil, half a teaspoon of cumin seeds, half a teaspoon of mustard seeds, half a teaspoon of asafoetida, 10 to 12 curry leaves, 1 large onion and hot water as needed.
How To Prepare The Stuffing Masala
Trim the stem of each brinjal slightly and then make a cross cut into it. Mix water and salt in a bowl and drop the brinjals in so they don't discolour. In a pan, add grated dry coconut, ginger, garlic and white sesame seeds, and roast until the coconut turns light golden. In the same pan, roast the peanuts on medium heat until golden as well. Transfer both to the same bowl, let the mixture cool, then grind it coarsely in a mixer jar. Into this ground mixture, add the kanda lehsun masala, tamarind pulp, jaggery, turmeric powder and salt. Mix everything thoroughly and taste it, adjusting the salt if needed. Your stuffing masala is now ready.
How To Stuff The Brinjals
Take the brinjals out of the water and pat them dry with a clean cloth. Gently open up the cross cut on each one and press the stuffing masala firmly into every brinjal, pushing it in well so it holds together. Repeat this with all six brinjals. Keep whatever masala is left over aside, since it will go into the gravy later.
Cooking The Gravy And The Brinjals
Heat oil in a kadhai. Once hot, add mustard seeds, cumin seeds, asafoetida and curry leaves and let them splutter. Add the chopped onion and cook it on high heat, stirring continuously, until it turns soft and golden. Once the onion has browned, add the stuffed brinjals to the kadhai and cook them for 3-4 minutes, turning them gently until they pick up a bit of colour on the outside. Now add the remaining stuffing masala to the kadhai and mix everything together well. Pour in hot water as needed and stir gently. Let it cook on low heat for 8-10 minutes, until the brinjals turn completely soft and are cooked through.
How To Serve It
Once the masala thickens and the brinjals are fully cooked, scatter coriander leaves over the top and mix lightly. Your Maharashtrian style stuffed brinjal curry is ready to be served. Pair it with hot bhakri or rice, and it is bound to win compliments from everyone at the table.
