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Hyderabadi Stuffed Brinjals
Category : Ingredient, Vegetables, Eggplant-brinjal, Brinjal Recipes
Time Taken : 15-30 mins
Rating :
Method
- First, roast onion, zeera, dhaniya seeds, red whole chillies, seasame seeds, peanuts and dessicated coconut individually on a dry frying pan until they turn golden brown.
- Next, grind the above to a very fine paste with little water, 1 tspn of oil and 1 tablespoon of tomato paste.
- Apply the paste directly into the brinjals slits generously.
- Then leave the brinjals aside for about 30 minutes to marinade.
- Heat oil in a non-stick utensil which is wide enough, so the brinjals are not piling on top of each other.
- When the oil is hot, add mustard seeds and wait for the popping noise to stop.
- Next add Zeera seeds and Karepak leaves.
- Carefully introduce brinjals into the utensil and stir slowly till the brinjals' colour differs.
- Now pour the rest of the grinded mixture from above.
- Add some water according to how thick/thin the sauce you want, stir but not too much.
- Leave the cooker between medium to low for about 30 mins.
- When the oil has risen to the top, the Hyderabadi bagare baigans are ready.
Ingredients:
brinjals and slit into four not fully - 6 nos (medium)
red whole chillies - 3 nos
raee (mustard seeds-large) - 1/2 tspn
zeera seeds (cumin) - 1/2 tspn
karepak (curry leaves) - 10 pcs
onion sliced - 1 nos (medium)
dhaniya seeds (coriander) - 1/2 tspn
till (sesame seeds) - 1/4 tspn
peanuts - 1/4 tspn
dessicated coconut - 1 tspn
bojwar masala - 1 tbsp (avail in hyd shops)
cooking oil - 6 tspns
salt to taste
brinjals and slit into four not fully - 6 nos (medium)
red whole chillies - 3 nos
raee (mustard seeds-large) - 1/2 tspn
zeera seeds (cumin) - 1/2 tspn
karepak (curry leaves) - 10 pcs
onion sliced - 1 nos (medium)
dhaniya seeds (coriander) - 1/2 tspn
till (sesame seeds) - 1/4 tspn
peanuts - 1/4 tspn
dessicated coconut - 1 tspn
bojwar masala - 1 tbsp (avail in hyd shops)
cooking oil - 6 tspns
salt to taste
