Aromatic stuffed brinjal (eggplant) vegan recipe

Though botanically a fruit, eggplant is typically used as a vegetable in cooking. Also known as aubergine and brinjal, it is versatile and lends itself to various delicacies around the world.

Brinjal also a great source of fibre as well as phenolic compounds that act as antioxidants.

Indian brinjal recipes such as baingan ka bartha usually take long to prepare and cook but this one is a quick and easy recipe, suitable for those who are pressed for time.

Precooking Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2-3 people

Aromatic stuffed brinjal recipe

Ingredients

• 6 medium-sized brinjals
• 1 bunch coriander leaves
• Tamarind paste
• 2 green chilies
• 2 red chilies
• 2 spoons coriander seeds
• 2 spoons urad dal
• ½ spoon cumin seeds
• ½ spoon mustard
• ½ cup desiccated coconut powder
• A pinch of turmeric powder
• A pinch of asafoetida
• 3 teaspoons vegetable oil
• Salt to taste

Method

1. Prepare coriander chutney with one bunch of coriander, urad dal, green chilies, desiccated
   coconut powder, and tamarind paste. Grind to a paste and keep it aside for stuffing.
2. Slice the tops of the brinjal. Wash them thoroughly.
3. Cut them in the middle, like a cross, to enable stuffing.
4. Stuff the brinjal with coriander chutney. Place them in a steamer and steam cook for 10 minutes.
5. In a pan, add three spoons of oil, turmeric powder, cumin seeds, and asafoetida.
   When the mustard splutters, carefully place steam-cooked stuffed brinjals, cover with a lid,
   and cook on a low flame.
6. Cook for five minutes, carefully stirring every minute.
7. Pour the remaining chutney into the pan. Cook for a few more minutes.
   Serve with rice or roti.