Stuffed Green Masala Brinjal with Gravy

This Stuffed Green Masala Brinjal with Gravy is a dish made with small tender brinjals stuffed with a vibrant green masala. The masala is a perfect blend of roasted spices, coconut, peanuts, fresh herbs, and a medley of onions, tomatoes, and fenugreek leaves. Slow-cooked to perfection, this dish pairs beautifully with hot chapatis.

Ingredients

For the Green Masala

Step 1: Dry Roast the masala

1 tbsp coriander seeds

1½ tsp cumin seeds

1 tsp peppercorns or 1/2 tsp

½ cup desiccated or fresh coconut

¼ cup peanuts

Dry roast all the above ingredients until aromatic and lightly golden. Set aside to cool.

Step 2:

2 medium-sized onions, sliced

2 medium-sized tomatoes, sliced

6 green chillies or 5 green chillies

⅓ cup dry fenugreek leaves (kasuri methi)

40 grams fresh coriander leaves with tender stems

1 tbsp ginger-garlic paste

Spice powders:

½ tsp garam masala powder

½ tsp turmeric powder

¼ tsp asafoetida (hing)

½ tsp chaat masala

Salt to taste

Clarified butter (ghee) for sautéing

Method for the Masala Paste :

1. Heat some clarified butter in a pan and sauté the sliced onions until translucent.

2. Add the tomatoes and cook until soft and pulpy.

3. Stir in the green chillies, followed by dry fenugreek leaves, coriander leaves, spice powders, and ginger-garlic paste.

4. Sauté well until combined. Allow this mixture to cool completely.

5. Grind the roasted whole spices, peanuts, and coconut first into a fine powder.

6. Then add the sautéed onion-tomato mixture and grind again with just enough water to form a thick, flavourful paste.

7. Adjust salt if needed.

For the Stuffed Brinjals :

1 kg small eggplants (brinjals)

Leftover masala paste

Clarified butter (ghee) as needed

Water as required

Preparation :

1. Wash and make four deep slits in each brinjal, keeping the stem intact to hold the shape.

2. Gently stuff the prepared green masala paste into each brinjal. Set aside.

Cooking the Brinjals :

1. Heat clarified butter in a wide pan.

2. Place the stuffed brinjals carefully and cover with a lid. Cook on a medium flame for about 2 minutes.

3. Flip the brinjals gently, sprinkle a little water, cover again, and cook until almost done.

4. Add the leftover masala paste, coating the brinjals evenly.

5. Pour in just enough water to form a thick gravy.

6. Cook covered for another 5–7 minutes or until the brinjals are tender and the gravy thickens beautifully.

STUFFED GREEN MASALA BRINJAL