Spicy Coconut Peanut Stuffed Baby Brinjal Recipe
Introduction
Spicy Coconut Peanut Stuffed Baby Brinjal, inspired by the rich culinary traditions of India’s Eastern Ghats, is a delicious vegetarian dish that makes for an unforgettable side dish. With tender baby brinjals (eggplants) stuffed with a flavorful, tangy, and aromatic coconut-peanut filling, this dish is a treat for the taste buds. Despite tasting like a rich gravy dish, it remains dry, making it a perfect tiffin-friendly option. The minimal use of oil ensures it is a healthier choice for those watching their weight or managing diabetes.
This dish combines the rustic flavors of Indian spices with the delightful crunch of peanuts and coconut, creating a delicious harmony of tastes that can be enjoyed with various Indian breads or steamed rice.
Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan / Eggplant) | 10 |
| Mustard oil (or vegetable oil) | 1 tablespoon |
| Mustard seeds (Rai / Kadugu) | 1 teaspoon |
| Garlic (thinly sliced) | 3 cloves |
| Salt | ½ teaspoon (for tempering) |
| Raw Peanuts (Moongphali) | ½ cup |
| Homemade tomato puree | 1 tablespoon |
| Dry coconut (kopra), grated | ¼ cup |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coriander powder (Dhania) | 2 teaspoons |
| Garam masala powder | 1 teaspoon |
| Salt (for stuffing) | ½ teaspoon |
| Red chili powder | ½ teaspoon |
| Sesame seeds (Til) | 2 teaspoons |
| Fresh coriander (Dhania) leaves (finely chopped) | 3 sprigs |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Instructions
Step 1: Prepare the Baby Brinjals
To start preparing your Spicy Coconut Peanut Stuffed Baby Brinjal, wash and dry the baby brinjals. Make two slits in each brinjal (vertical slits, perpendicular to each other). Be careful not to cut through completely, leaving the brinjal intact at the base. This will create a pocket to stuff the filling. Set aside for later.
Step 2: Prepare the Stuffing
- Dry Roasting: In a pan, dry roast the raw peanuts and grated dry coconut on medium heat until they turn light golden brown. Keep an eye on them to prevent burning. Once roasted, remove from heat and let them cool.
- Grinding: Once cooled, transfer the peanuts and coconut into a food processor or chopper. Add cumin seeds, coriander powder, garam masala, salt, and red chili powder. Grind into a fine paste.
- Add Tomato Puree: Add the homemade tomato puree to the ground mixture, and stir until the mixture comes together. Then, toss in the chopped coriander leaves and combine everything into a homogeneous stuffing.
Step 3: Stuff the Brinjals
Stuff each slit brinjal generously with the prepared coconut-peanut filling. Gently press the stuffing into the pockets. Once all the brinjals are stuffed, place them in the refrigerator for about 10 minutes. This helps the stuffing set, preventing it from spilling out during cooking.
Step 4: Cooking the Stuffed Brinjals
- Tempering: In a non-stick pan, heat the mustard oil (or vegetable oil) over medium heat. Add mustard seeds and let them splutter.
- Adding Garlic: Add the thinly sliced garlic and sauté it until it turns lightly golden.
- Cooking the Stuffed Brinjals: Carefully place the stuffed brinjals into the pan. Toss them gently in the tempering to coat evenly. Add salt to taste.
- Cooking Process: Let the brinjals cook on medium-high heat for 15 to 20 minutes, turning them occasionally to ensure they cook evenly on all sides. The brinjals should begin to soften and tenderize.
- Simmer: Cover the pan with a lid and reduce the heat to low. Allow the brinjals to cook for an additional 5 to 7 minutes, so the stuffing inside is well-cooked, and the flavors meld together.
Step 5: Serve
Once cooked, remove the brinjals from the pan and place them on a serving dish. Garnish with extra coriander leaves and serve hot.
Serving Suggestions
Spicy Coconut Peanut Stuffed Baby Brinjal pairs wonderfully with whole wheat palak naan, rotis, parathas, or a bowl of steamed rice. It makes for a fulfilling meal, offering a delicious balance of textures and flavors that can elevate any dinner spread.
Nutritional Information (Approximate, per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 120 kcal |
| Protein | 4 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
| Fat | 7 g |
| Sodium | 150 mg |
| Potassium | 220 mg |
| Vitamin A | 5% of DV |
| Vitamin C | 10% of DV |
| Iron | 8% of DV |
Conclusion
This Spicy Coconut Peanut Stuffed Baby Brinjal recipe is a beautiful representation of the diverse flavors of Indian cuisine. Its delicious stuffing, minimal oil usage, and incredible taste make it not only a healthier choice but also a dish that will leave your guests asking for more. Perfect for a dinner party or a casual family meal, it’s versatile, tiffin-friendly, and full of flavor!
