Name: Stuffed brinjal ( bharwan baingan) konkani recipe recipe by Sarika Singh at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: 8-10 small brinjals; 3/4 cup grated raw coconut; 2 green chilies; 1 tsp ginger garlic paste; 1 small lime size tamarind ( soaked); 1/4 tsp chilli powder; 1 spring curry leaves; 1/2 tsp mustard seeds; 1/4 tsp asafetida ( heeng) powder; 1/2 tsp turmeric powder; 1/4 cup water; 1 tbsp oil; Salt to taste; Spices to dry roast:; 1 tsp whole coriander seeds; 1/4 tsp fenugreek ( methi) seeds; 1/4 tsp fennel (saunf) seeds; 1/4 tsp nigella ( kalouji) seeds; 1/4 tsp carom ( ajwain) seeds

ABOUT Stuffed brinjal ( bharwan baingan) konkani recipe RECIPE

Today I came with a tangy spicy stuffed brinjal recipe to boost your taste buds. Generally brinjal is not liked by majority of people including my hubby and kids, though I love brinjals in any form. But this dish has unique flavours to attract even brinjal haters also. This is a Konkani dish which I manipulated in my way, hope you all will like it.

Ingredients Serving: 5

8-10 small brinjals
3/4 cup grated raw coconut
2 green chilies
1 tsp ginger garlic paste
1 small lime size tamarind ( soaked)
1/4 tsp chilli powder
1 spring curry leaves
1/2 tsp mustard seeds
1/4 tsp asafetida ( heeng) powder
1/2 tsp turmeric powder
1/4 cup water
1 tbsp oil
Salt to taste
Spices to dry roast:
1 tsp whole coriander seeds
1/4 tsp fenugreek ( methi) seeds
1/4 tsp fennel (saunf) seeds
1/4 tsp nigella ( kalouji) seeds
1/4 tsp carom ( ajwain) seeds

Instructions

Dry roast all spices mentioned under dry roast column, till aromatic. Now grind them with coconut, green chilies, ginger garlic paste, tamarind, 1/4 tsp turmeric powder and salt , to make a coarse paste.
Now slit brinjals in four parts so that they are joined at end.
Stuff all the brinjals with prepared spice paste
Heat oil in a wok and add heeng followed by mustard seeds and curry leaves. When mustard seeds get spluttered, arrange brinjals in wok in a single layer so that they get cooked evenly. Now add water and sprinkle chili powder and rest of turmeric powder to it.
Cover it and let it cook till all water evaporates and it become nicely golden in color and leave oil. Flip brinjals in between to get it evenly cooked and nicely golden.
Your yummy, tangy and spicy stuffed brinjal is ready to go with rice dal combo or parathas.

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