Recipe of Any-night-of-the-week Stuffed Brinjal
Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Speedy Stuffed Brinjal. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Stuffed Brinjal, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stuffed Brinjal delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Stuffed Brinjal is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Stuffed Brinjal using 16 ingredients and 5 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Get to make Stuffed Brinjal:
- 250 gram brinjal
- 1/2 cup peanuts
- 2 spoon chana dal
- 2 spoon urad dal
- 1 tsp coriander seeds
- 6 dry red chillies
- 1 spoon Jeera /cumin seeds
- 1 cup dry coconut (copra)
- 2 spoon sesame seeds
- 1 spoon Tamarind paste
- 1 pinch jaggery
- 1 Pinch hing/asafoetida
- 1/2 tsp turmeric powder
- 1 spoon mustard seeds
- to taste Salt
- 2 tsp coriander leaves for garnish
Steps to make to make Stuffed Brinjal
- For masala dry roast groundnuts, chana dal, urad dal, coriander seeds,
- Cumin seeds, red chillies,
- Add dry coconut and blend it in mixer. Coarsly powder then add tamarind paste into powder and mix well.
- Cut brinjal in middle and stuff the filling.heat oil in pan add half spoon mustard seeds, add stuffed brinjals cover the lid and cook on medium flame till the brinjal is half cooked.add remaining masala powder and half glass water.cook the brinjal fully in a low flame. Let it dry.
- Add coriander leaves for garnish. Serve with rice, chapathi.
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