Spicy Jawla Stuffed Brinjal Recipe
Description
Embark on a culinary journey with this exquisite Spicy Jawla Stuffed Brinjal, a South Indian delicacy that beautifully marries the flavors of freshly grated coconut, aromatic spices, and the delightful Jawla fish, resulting in a dish that is rich, flavorful, and utterly satisfying. Perfect for a lunch that promises to impress, this recipe is a celebration of traditional South Indian cuisine that pairs wonderfully with wheat chapatis, rice bhakris, or steamed rice.
Nutritional Information
| Nutrient | Per Serving (Approx) |
|---|---|
| Calories | 320 |
| Protein | 16g |
| Carbohydrates | 30g |
| Dietary Fiber | 7g |
| Total Fat | 18g |
| Saturated Fat | 5g |
| Cholesterol | 50mg |
| Sodium | 250mg |
Ingredients
| Ingredient | Quantity |
|---|---|
| Jawla fish (sieved and cleaned) | 250 grams |
| Onion (finely chopped) | 1 |
| Fresh coconut (grated) | 250 grams |
| Tamarind water | As required |
| Red chilli powder | 1/2 teaspoon |
| Coconut oil | 1/2 teaspoon |
| Ginger (paste) | 1/2 tablespoon |
| Garlic (paste) | 1/2 tablespoon |
| Salt | As per taste |
| Brinjals (Baingan/Eggplant) | 5 |
| Fresh coconut (grated) | 500 grams |
| Dry red chillies | 4 |
| Coriander (Dhania) seeds | 2 teaspoons |
| Methi seeds (Fenugreek) | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Lemon juice | As required |
| Onion (finely chopped) | 1 |
| Sunflower oil | 2 tablespoons |
| Water | As required |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 35 minutes |
Instructions
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Prepare the Jawla Fish: Begin the Spicy Jawla Stuffed Brinjal Recipe by heating the coconut oil in a pan over medium flame. Once hot, add the Jawla fish and sauté until they become crisp and aromatic. Set aside to cool slightly.
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Prepare the Filling: In another pan, heat the sunflower oil and add the finely chopped onion. Sauté until the onions become translucent. Next, add the red chilli powder, tamarind water, ginger paste, garlic paste, and salt to taste. Cook for a few minutes until the spices release their fragrant aroma.
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Prepare the Brinjals: While the filling is cooking, prepare the brinjals by making a slit down the middle of each, ensuring not to cut all the way through. Submerge them in water to help the slit open up slightly and create space for the filling.
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Make the Spice Mix: In a blender, combine the grated coconut, dry red chillies, coriander seeds, methi seeds, turmeric powder, and lemon juice. Blend into a smooth paste. Add the sautéed Jawla fish mixture to this spice blend, and mix thoroughly using a spoon or spatula.
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Stuff the Brinjals: Take the brinjals out of the water and gently stuff each with the prepared Jawla mixture, ensuring they are filled generously.
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Cook the Stuffed Brinjals: In a large pan, heat some additional sunflower oil over medium heat. Once hot, place the stuffed brinjals in the pan. Add a splash of water to the pan to create some steam and cover to cook until the brinjals are tender and fully cooked, which should take about 10-15 minutes.
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Final Touches: Once cooked, remove the lid, garnish with fresh coriander leaves and additional grated coconut if desired, and let them simmer for a couple more minutes.
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Serve: Serve your Spicy Jawla Stuffed Brinjals hot, accompanied by wheat chapatis, rice bhakris, or a side of steamed rice, allowing the flavors to truly shine.
Enjoy Your Meal!
Indulge in the harmonious flavors of this Spicy Jawla Stuffed Brinjal, where the freshness of coconut and the savory taste of Jawla fish come together in a delightful dish that is sure to be a highlight at your lunch table. This recipe captures the essence of South Indian cuisine, bringing warmth and satisfaction to every bite.
