Stuffed brinjal curry
Small brinjals stuffed with a peanut, coconut and fenugreek masala
Small long brinjals slit and packed with a spiced filling of coconut, peanuts, gram flour, fenugreek and coriander, then cooked slowly in tomato with a topping of coarsely ground peas. For a stuffed potato and brinjal curry, fill small potatoes too and cook them the same way; for a stuffed banana curry, fill ripe bananas and cook them in a saucepan, without pressure or baking. Serve hot with chapaties or naan.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For the curry
- 7 oz tomatoesgrated
- 2 ⅝ oz shelled peas½ cup, coarsely ground
- ½ cup water½ cup
For the filling
- 3 tbsp fresh coconutgrated
- 2 tbsp peanutscoarsely ground
- 2 tbsp coriander-cumin powder
- 1 tbsp gram flour (besan)
- ⅔ oz fresh fenugreek leaves½ cup, chopped
- ¼ oz fresh coriander¼ cup, chopped
- 1 tbsp lemon juice
- 1 tsp red chilli powder
- ¼ tsp ground turmeric
- 1 tbsp chilli paste
- 2 tsp ginger paste
- 3 tbsp oil
- 1 tbsp jaggery
- 2 tsp saltor to taste
For the tempering
- ½ cup oil½ cup
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 pinch asafoetida (hing)
To garnish
- 2 tbsp fresh coriander (optional)chopped
- 2 tbsp fresh coconut (optional)grated
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What you'll need
Spices & pantry
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Method
0/7 doneStep 1: Mix 3 tbsp fresh coconut, 2 tbsp peanuts, 2 tbsp coriander-cumin powder, 1 tbsp gram flour (besan), ⅔ oz fresh fenugreek leaves, ¼ oz fresh coriander, 1 tbsp lemon juice, 1 tsp red chilli powder, ¼ tsp ground turmeric, 1 tbsp chilli paste, 2 tsp ginger paste, 3 tbsp oil, 1 tbsp jaggery and 2 tsp salt for the filling.
Step 2: Cut the tops off 1 ⅛ lb small long brinjals (aubergines) and make one long vertical slit in each, keeping them joined at the base. Stuff them generously with the filling.
Step 3: Heat ½ cup oil in a pressure cooker and add 1 tsp mustard seeds, 1 tsp cumin seeds and 1 pinch asafoetida (hing). Let them crackle.
1 minStep 4: Add 7 oz tomatoes and ½ cup water and boil for 5 minutes.
5 minStep 5: Arrange the brinjals in the cooker, add any leftover filling and top with 2 ⅝ oz shelled peas.
Step 6: Close the cooker and cook on a very low heat for 10–15 minutes, or until 3 whistles. You can also cook it in a large saucepan covered with a steel plate filled with water, or bake it in the oven at 400°F for 45 minutes.
15 minStep 7: Garnish with 2 tbsp fresh coriander and 2 tbsp fresh coconut and serve hot with chapaties or naan.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 7 g
- Carbs
- 20 g
- Fat
- 29 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does stuffed brinjal curry take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
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