I thought a #meatfree dish for today might go down pretty well. This Indian vegetarian dish of Stuffed Baby Brinjals has become a firm favourite for us. The stuffing is a combination of peas and coconut. Served with paapar, pickles, yoghurt and roti.... you can't get a more hindian supper...... 😊 Find the recipe below.
#Indianfood #MeatfreeMonday #vegetarian
Stuffed Baby Brinjals
Recipe credit: Ramola Parbhoo
Pic credit: @hungryforhalaal
500 g baby brinjals (aubergine / eggplant)
250 g fresh or frozen green peas
30 ml (2 tbsp) dhania (coriander) leaves, chopped
60 ml (4 tbsp) freshly grated coconut or
45 ml (3 tbsp) desiccated coconut
15 ml (1 tbsp) sugar
8 ml (11/2 tsp) dhania-jeero (coriander-cumin)
5 ml (1 tsp) fresh ginger, pounded
3 ml (1/2 tsp) green masala or 1 chopped green chilli
3 ml (1/2 tsp) salt
80 ml (1/3 cup) cooking oil
2 ml (1/4 tsp) ground hing (asafoetida) or 1 clove of garlic finely chopped
Wash the brinjals then pat dry with absorbent paper. Slit each brinjal lengthwise, twice, but only three-quarters of the way down. Season each with a pinch of salt.
Chop the peas coarsely in a food processor or mincer. Place them in a bowl with the dhania leaves, coconut, sugar, dhania jeero, ginger, masala and salt. Mix this stuffing well and push a good quantity into each brinjal, using all the mixture.
To make the vagaar, heat the oil in a saucepan, sprinkle in the hing, then brown for 10 seconds or use the garlic and fry quickly without browning. Gently arrange the brinjals and excess stuffing in the same saucepan and fry for about 3 minutes over a medium heat. Turn the brinjals over and cover the saucepan. Simmer for 20 minutes before serving.
Time: 40 minutes
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