How to Prepare Award-winning Stuffed Baingan/Brinjal/Eggplant Masala (No Onion, tomato)
Hey everyone, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Award-winning Stuffed Baingan/Brinjal/Eggplant Masala (No Onion, tomato). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Stuffed Baingan/Brinjal/Eggplant Masala (No Onion, tomato), 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 Baingan/Brinjal/Eggplant Masala (No Onion, tomato) 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 Baingan/Brinjal/Eggplant Masala (No Onion, tomato) is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook Stuffed Baingan/Brinjal/Eggplant Masala (No Onion, tomato) using 19 ingredients and 9 steps. Here is how you can achieve that.
simple and quick style of making brinjals with peanut, sesame seeds and dessicated coconut. This authentic and mouthwatering Stuffed baby brinjals/ bharwa baingan (no onion, tomato gravy) takes 20 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Stuffed baby brinjals/ bharwa baingan (no onion, tomato gravy) is a good option for you.
Ingredients and spices that need to be Take to make Stuffed Baingan/Brinjal/Eggplant Masala (No Onion, tomato):
- 250 gms Baby brinjals (Baingan)
- 2 tsp Red chilli powder (lal mirchi)
- 1/2 tsp Turmeric powder (haldi)
- 3 tsp Coriander powder (dhania powder)
- 2 tsp Garam masala (goda masala powder)
- to taste Salt (namak)
- Asafoetida pinch (hing)
- 1/4 cup Coriander leaves (dhania patti)
- 6-7 Garlic (lehsun)
- 1 inch Ginger (adrak)
- 2-3 Green chilli (hari mirchi)
- Peanut (moongphali)
- Sesame seeds (til)
- 1/4 cup Dessicated coconut (nariyal)
- Oil (Tel)
- Water (pani)
- For garnishing:
- Coriander leaves (dhania patti)
- Onion rings (pyaz)
Instructions to make to make Stuffed Baingan/Brinjal/Eggplant Masala (No Onion, tomato)
- Wash the brinjals and make 2 slits to form a cross without breaking them. Soak in water till needed
- Take small jar add red chilli powder, turmeric, coriander powder, garam masala, salt, ginger, garlic, green chilli, coriander leaves. Make a powder by grinding it
- Take the brinjals and start stuffing the prepared masala to it and keep it aside.
- Heat a heavy bottom kadhai, add oil, hing and add the stuffed brinjals and let it cook on low flame. If needed sprinkle some water. Keep stirring in between for even cooking.
- Dessicated coconut, sesame seeds, peanuts, add them in a grinder and grind it to a powder.
- Once the brinjals are almost cooked, add peanut ground powder. If you have any masala remaining, you can add that also with this masala and let it cook on low flame. Mix gently.
- Now you can sprinkle some garam masala and coriander leaves to finish it and switch off the flame. Can transfer it to a serving plate.
- Garnish with onion rings and coriander leaves.
- Note: you can dry roast peanuts, til and coconut. If you don’t have dessicated coconut you can use dry coconut pieces.
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