ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Stuffed Eggplant (Brinjal) recipe- How to stuff Tips

Updated on April 21, 2016
Venkatachari M profile image

Venkat is experienced in cooking since his mother's demise in 1966 and cooks Indian cuisines better. He uses healthy smart ways in doing so.

stuffed brinjal ready for serve
stuffed brinjal ready for serve | Source
Brinjals stuffed
Brinjals stuffed | Source

Do you like stuffed vegetable dishes?

3 stars from 1 rating of Stuffed Brinjal recipe

Why Stuffed Brinjal / stuffed eggplant recipe?

Because all of us love some stuff. We like getting stuffed with latest trends, ideas, updates and even stuffing our stomach with delicious, rare, and new foodstuffs. Similarly, we are going to stuff our brinjal here to make it become a wonderful, awesome dish.

Most of us while eating food, may be wondering about the tastes and appearances and many of us may even like to be able to self-prepare such recipes. Stuffed Brinjal is one such dish that attracts your attention immediately. Its design and appearance catches your sight and creates some sensation in your stomach to taste it without waiting further.

Eating out is something great. But self-preparing and sharing the joy with others is something greater. I am using the word greater because it is not simply greater but something more satisfying (but may not be the best as it involves your time and energy).

So I wanted to share my experience and joy in cooking this stuffed recipe.


Too many varieties of stuffing material for brinjal recipe

Different kinds of stuffed brinjal dishes are now popular stuffing different people of different regions according to their tastes and choices.

Some popular stuff used for stuffing:-

  • Besan or chickpea powder
  • coconut powder or paste
  • red chilli, pulses, and spice powder
  • Ginger, green chilli paste

Another classification of stuffed brinjal recipe relates to either cooking in tamarind juice or dry frying in oil.

In this hub, I am dealing with the stuffing of red chilli included spicy powder cooked in light tamarind juice which is a more popular variety of stuffed brinjal recipe found in Andhra Pradesh of India.


Stuffed eggplant recipes

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: serves five with one serve of two brinjals each

Ingredients for Stuffed Brinjal recipe

400 grams
small round brinjals
confirm do not have worms
15 grams
tamarind
for extracting juice
50 grams
split chickpeas or pulses
for making powder
8 numbers
dry red chillies
to fry for powder
10 grams
coriander seeds
to fry for powder
small quantity
mustard seeds, cumins
to fry for powder
small bunch
curry leaves (optional)
for powder
tiny quantity
asafoetida (optional)
for flavor
one spoonful
salt
 
half spoon
turmeric powder
for good colour
These ingredients are enough to serve 5 people each with a serve of two cooked brinjals.

Ingredients for Stuffed Brinjal eggplant recipes

small round brinjals. I cooked only seven.
small round brinjals. I cooked only seven. | Source
pulses, red chillies, other frying ingredients. coriander seeds missed in picture.
pulses, red chillies, other frying ingredients. coriander seeds missed in picture. | Source
curry leaves
curry leaves | Source

Step by step instructions for Stuffed Brinjal eggplant recipes

  • The First thing to do is to soak the tamarind in 100 ml water.
  • Now, you may cut the brinjals into the water in a large bowl. Cut the brinjal into four parts vertically from bottom end to a little bit below top end so that the whole brinjal keeps held together intact as shown in the images.
  • Now, come to frying the ingredients for preparing the powder to be stuffed into brinjals.
  • Light stove and place the frying pan on it with a tablespoon of oil. Heat it.
  • Add the pulses into it and fry for some time, till they are slightly reddish.
  • Now, add the other ingredients of chillies, coriander seeds, and fry for some time.
  • Then add remaining items of mustard seeds, cumin, asafoetida. Fry again and before removing from flame add curry leaves. Turn a bit and put off the flame.
  • Leave the fried items to cool for some minutes.
  • In the meantime, prepare the tamarind juice. Remove the waste from it. You can filter juice with a filtering tool like the tea filter.
  • You can now grind the fried ingredients in a mixie to make powder. Do not make too much fine. A little bit roughness of powder is good for health and also for presenting a nice appearance of the recipe.
  • Fill the powder into the brinjals as shown in the image and as per detailed procedure that is shown in the video below.
  • Now, light the stove and place the frying pan or cooking pan on flame adding two tablespoonfuls of oil for wow preparation.
  • When oil is heated, place the filled brinjals one by one into it spreading them all along the width of the pan. You can gently turn them with a spatula in the oil for a minute.
  • Then add the tamarind juice. Make the juice dilute so that total quantity of juice can be up to 250 ml.
  • Now, cook the brinjals for about 10 minutes. If you can gently turn them once or twice within that 10 minute period and replace the lid each time, it will become a beautiful well-cooked recipe as shown in the image.

Step by step images for Stuffed eggplant recipes

cutting from bottom to top
cutting from bottom to top | Source
Do not cut till top end. Stop a little below the top green head.
Do not cut till top end. Stop a little below the top green head. | Source
All brinjals are cut
All brinjals are cut | Source
fried ingredients transferred to jar for grinding
fried ingredients transferred to jar for grinding | Source
Brinjals filled with powder. Filling is shown in the video.
Brinjals filled with powder. Filling is shown in the video. | Source

Stuffed Brinjal recipe facts

  • Stuffed brinjal may not be healthy for persons with irritation, itching skin, and blood pressure symptoms. They are not recommended to eat this dish regularly. But eating once in a month may not be a problem for anybody.
  • This recipe requires much oil for preparation. Once for frying the stuffing ingredients, and again for cooking the stuffed brinjals.
  • Tamarind is not so unhealthy as most of the people may be thinking. It is good for Vitamin C and digestion. But daily usage is not so good.

Stuffed Brinjal recipe preparation

About the Video for stuffed brinjal recipe

This video and images are taken for preparation of seven brinjals (approx. 300 grams) only. So do not get confused with quantities. The actual ingredient quantities for the preparation of 400-gram brinjal is given in the ingredient table of my hub.

Actually, we are only 3 people and so, I thought of preparing 6 brinjals only. My son wanted one extra for him. So I prepared seven.

Brinjal Curry choices

Which type of Brinjal Curry do you like?

See results

Additional Tips for stuffed brinjal recipe preparation

  • You may reduce or increase the quantities of tamarind or other spices according to your choices.
  • If you do not find tamarind or do not like it, you can substitute it with lemon juice or other sour powder or pastes. In that case, you may require cooking the stuffed brinjals in more oil as there will be no liquid for cooking. You can add lemon or other substitutes only when it is fully got cooked and you are about to remove it from the flame.
  • So, I think tamarind juice cooking is healthier as it consumes less oil and also easy to cook.
  • Take care to watch that the recipe does not get burnt due to less liquid or high heat. Due to this factor and for better cooking, I advise mixing or turning the brinjals twice during cooking so that you can have an idea of the flame required and further duration of time it may take to get cooked without burning.

Comments

    0 of 8192 characters used
    Post Comment

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      I hope it is same. I do not exactly understand Rasavangi. But, I think it must be one which contains 'ras' or liquid. Here the liquid is of tamarind pulp and karam masala in a thick liquid form. Kathrikka is cut and the karam is stuffed into it and cooked in this tamarind soup or liquid pulp whatever you call it. Most of us Andhra people prepare it very often at least once in a week. It is so good to taste.

    • C.V.Rajan profile image

      Disillusioned 2 years ago from Kerala, India

      I have read several of your recipes in the past. Your instructions are thorough. Is this same as Kathrikkai (Brinjal) Rasavangi?

      By the way, thanks for the fan mail!

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Glad to know you like brinjal vegetable. There are so many types of brinjals all over the world and as many varieties of recipes prepared with it.

      Thanks for your visit and comment.

    • Susan Recipes profile image

      Susan 2 years ago from India

      Brinjal is one of my favourite vegetable and thanks for sharing this yummy hub.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      I think long slender ones may be difficult to stuff. You may choose some fat brinjals, if not round small. Otherwise, you may prepare them as it is by cutting into pieces and adding the stuff in cooking directly instead of stuffing into brinjal. It will also give you the same delicious taste. Sometimes, I prepare like that to avoid straining.

      Anyway, thanks for your visit and comment.

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      i have never tried round small brinjal, mostly the long slender ones, it is the same?

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Thanks for visiting and commenting. I don't know what you might be calling these veggies at your hometown. But you may get an idea from the images I placed. We, all Indians love this stuff and make it in different types as per our habits and tastes and enjoy very much with our friends and relatives.

    • teaches12345 profile image

      Dianna Mendez 2 years ago

      I have not heard of brinjals before but I am always willing to try something new. Your recipe idea sounds wonderful.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Come on Bill, no need for sorrys. I knew you are busy with your stuff and it is natural.

      The world is full of different cultures, different lifestyles and tastes. One can not know all of them. That is why I share some of mine here to let the people know.

    • billybuc profile image

      Bill Holland 2 years ago from Olympia, WA

      I missed this one when it came out. Sorry about that. There is a big world out there with taste treats most of us never experience. Thanks for sharing one of them with us.

    • Venkatachari M profile image
      Author

      Venkatachari M 2 years ago from Hyderabad, India

      Thanks for your visit and comment. I bet you will like it when you taste. But for this you may have to prepare it or visit some continental hotel where they serve Indian and South Indian dishes. If you happen to come across, let me know how you felt.

    • AliciaC profile image

      Linda Crampton 2 years ago from British Columbia, Canada

      This dish sounds very tasty. I've never eaten stuffed brinjals before, but I love the look of your recipe!

    Click to Rate This Article