Stuffed Brinjal | Bharwan Baingan | Stuffed Eggplant | Konkani Style Bharyl Vayngan

Brinjal is a very tasty vegetable, which enhances the flavor and nutrition value of any dish when added.  Stuffed Brinjal is a delicious Maharashtrian recipe, made by slicing Brinjal lengthwise and filling it with an awesome blend of Indian spices.

Preparation Time: 45 minutes

Servings: 4

Ingredients:

• 8 small Egg plant or Brinjal
• 2 large sliced Onion
• ½ a cup grated coconut 
• 1’’ ginger
• 6 clove of garlic
• 6 cloves
• 4 or 5 green cardamom pods
• 1" piece of cinnamon
• 5-6 Red chillies
• 1 tsp turmeric powder
• 3 tblsp chopped finely coriander Leaves
• 5 table spoon  Oil 
• Salt to taste

Method:

• Wash and split the Brinjal into four parts, while keeping them together at the stalk as shown in picture. Put them aside.

• Heat oil on medium heat in non stick pan.
• When it is hot, add the spices (cardamom, cloves, cinnamon), sauté them first.

• Now add half of the sliced onions and fry until brown.
• Add coconut and red chillies, stir fry until browned, remove and allow to cool.

• In a separate pan, put 1 table spoon of oil, put garlic, ginger and coriander leaves and sauté for 2 minutes.

• Grind all the above mixture, along with turmeric powder, salt to taste, to a paste using mixer.
• Add little water if needed.
• Stuff the Brinjal with this mixture, reserving some.

• Heat the remaining oil in a pan and add remaining onions and fry till brown.
• Keep the stuffed Brinjal on the pan one by one as shown in picture.

• Cook over low heat without burning, add the remaining mixer and little water if necessary, until done.

• Keep an eye. Serve hot with roti and curds.

PS:  Don’t put tamarind as the recipe tastes great with sour curds.