Baingan Green Masala

Ingredients :

• Small baingan [ brinjal ] - 1/4 kg [cut into four from bottom side, not near stem]
• Grated fresh coconut - 1/4 cup
• Onion (small) - 5 to 6 [ peeled and slit like brinjal ]
• Garlic flakes - 3 to 4 [ you can add more, if needed ]
• Ginger - 1 small piece
• Green chilli - 3 to 4
• Cashewnuts - 4 to 5
• Salt - as required
• Tamarind paste - 1/4 tsp
• Jaggery - 1 tsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Coriander leaves - 1/4 bundle [ cleaned and chopped ]
• Oil - enough for frying

For grinding :


Grind coconut, green chillies, ginger, garlic, tamarind paste, cashewnuts and fresh coriander leaves in a mixer to a smooth paste and keep aside.


Method :

Select tender even sized brinjals. Remove stem, cut into four from bottom side but not near stem half way through so that brinjals remain whole. Mix all the masalas into ground masala and stuff the same into brinjals. [ If you are having oven, keep brinjal, onion in that without water for 5 minutes and remove from the oven. This helps less oil for the subji ].

Then keep 3 table spoon of  oil in a deep frying pan and arrange the brinjals, onions in such a way that stem portion faces down and stuffed portion faces upwards. If any masalas are remaining after stuffing inside, put it on top and then add 1/2 glass of water, jaggery and then close with a lid. Cook in low flame till the brinjals becomes soft and moisture is absorbed completely. When the subji gets ready, remove from the gas and garnish with coriander leaves and tomato. Serve with rotis and steamed rice.