Spicy Coconut Peanut Stuffed Baby Brinjal Recipe

Dive into the vibrant flavors of Indian cuisine with this Spicy Coconut Peanut Stuffed Baby Brinjal, a dish that harmoniously combines the richness of peanuts with aromatic spices and tender eggplants. Ideal for dinner, this vegetarian recipe showcases the best of traditional cooking techniques while delivering an explosion of taste.

Ingredients

Nutritional Information (per serving)

Preparation Time

Servings

| Servings | 4 |

Cuisine

| Cuisine | Indian |

Course

| Course | Dinner |

Diet

| Diet | Vegetarian |

Instructions

To embark on the delightful journey of creating your Spicy Coconut Peanut Stuffed Baby Brinjal, begin by preparing the eggplants: carefully make two perpendicular slits in each brinjal, ensuring you do not cut all the way through. This step is crucial as it allows the eggplants to hold the delicious stuffing while cooking.

Next, let’s prepare the stuffing: in a dry skillet over medium heat, roast the raw peanuts and grated dry coconut until they turn a light golden brown. Keep a close eye to avoid burning, and once done, allow them to cool. In a food processor or chopper, blend the roasted peanuts and coconut along with cumin seeds, coriander powder, garam masala, salt, and red chili powder until you achieve a smooth, homogeneous mixture. Stir in the homemade tomato puree and finely chopped coriander leaves, ensuring everything is well combined.

Once the stuffing is ready, fill each eggplant generously with the mixture. To help the stuffing set and prevent it from oozing out during cooking, place the stuffed eggplants in the refrigerator for about 10 minutes.

In the meantime, heat a non-stick pan over medium-high heat and add the mustard oil (or vegetable oil). Allow the oil to warm up before adding the mustard seeds. Wait for them to splutter, releasing their delightful aroma. Next, add the thinly sliced garlic and sauté until it turns a light golden color, infusing the oil with flavor.

Gently place the stuffed eggplants into the pan, tossing them lightly to coat them with the tempering. Season with an additional pinch of salt as needed. Allow the eggplants to cook for about 15 to 20 minutes, turning them occasionally, until they begin to soften and become tender. To ensure even cooking, cover the pan with a lid and reduce the heat to a simmer for an additional 5 to 7 minutes.

Once cooked to perfection, your Spicy Coconut Peanut Stuffed Baby Brinjal will be ready to serve. This dish pairs beautifully with whole wheat flatbreads, such as Palak Naan, rotis, or parathas, and can also be enjoyed alongside steamed rice, creating a wholesome and satisfying meal that embodies the essence of Indian home cooking. Enjoy every bite of this delectable dish!