Spicy Coconut Peanut Stuffed Baby Brinjal Recipe
The eggplants are stuffed with a spicy, tangy coconut peanut filling making this dish really flavourful and delicious. This dish tastes like a gravy dish but it is dry, making it tiffin friendly. The recipe uses very less oil, making it a healthy choice for weight watchers and diabetic patients.
Spicy Coconut Peanut Stuffed Baby Brinjal takes inspiration from the eastern ghats of India and makes for a delicious side dish. The eggplants are stuffed with a spicy, tangy coconut peanut filling making this dish really flavourful and delicious. This dish tastes like a gravy dish but it is dry, making it tiffin friendly. The recipe uses very less oil, making it a healthy choice for weight watchers and diabetic patients.
If you like this recipe, you can also try other Brinjal recipes such as
- 10 Small Brinjal (Baingan / Eggplant)
- 1 tablespoon Mustard oil , or vegetable oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 3 cloves Garlic , thinly sliced
- 1/2 teaspoon Salt For stuffing
- 1/2 cup Raw Peanuts (Moongphali)
- 1 tablespoon Homemade tomato puree
- 1/4 Dry coconut (kopra) , grated
- 1 teaspoon Cumin seeds (Jeera)
- 2 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Red Chilli powder
- 2 teaspoon Sesame seeds (Til seeds)
- 3 sprig Coriander (Dhania) Leaves , finely chopped
How to make Spicy Coconut Peanut Stuffed Baby Brinjal Recipe
To begin making the Spicy Coconut Peanut Stuffed Baby Brinjal recipe, make 2 way slit in the eggplants (2 vertical slit perpendicular to each other. Do not make the slit through till the end) and keep aside.
Let us prepare the stuffing for the eggplants now. For this, dry roast peanuts and dried coconut to a light golden brown. Let it cool down.
Now, using a food processor/chopper, grind these along with cumin seeds, coriander powder, garam masala, salt and red chili powder into a homogeneous mix. Add in the tomato paste and chopped coriander. Combine.
Stuff the eggplants with the stuffing well and keep them in the fridge for 10 minutes so that the stuffing gets a little solid and does not ooze out when stir fried.
Now, take a non stick pan and in it add in the mustard/vegetable oil.
Heat it up and add in the mustard seeds. Let the seeds splutter.
Now add in the sliced garlic and roast till lightly golden.
Now, add in the stuffed eggplants and toss around the tempering. Add in the required amount of salt.
Let it cook on medium high for the next 15 to 20 minutes till the eggplants start to cook and get tender.
Now, place a lid on the pan and cook on simmer for another 5 to 7 minutes. After 5 to 7 minutes, they are done and ready to serve.