Stuffed brinjals with baby onions

My mother’s recipe, this is one of my favourite recipes. It tastes awesome with chapatis (Indian flatbread made on a pan) and arhar dal (pulses). The potatoes taste specially awesome to me cause they’re crispy and totallyyy masaledarrr (hindi word).
So I should stop ranting and give you the pleasure of trying it out too:


300 grams small round baby brinjals

10 – 15 baby onions

2 medium sized potatoes

2 pinches asafoetida powder

1/2 teaspoon cumin seeds

4 whole green chillies- slit in the middle

4 tablespoons mustard oil

salt to taste


1 heaped teaspoon fenugreek seeds

2 heaped teaspoon cumin seeds

7 heaped teaspoons coriander powder

3 heaped teaspoons turmeric powder

4 heaped teaspoons amchur powder

4 green chillies

10 big cloves garlic – peeled

1 inch piece of ginger (scrape off the skin)

salt to taste

First, prepare the masala.

All the dry ingredients have to be roasted separately on a heavy iron pan. The pan should be hot, but while roasting reduce flame to medium.

Roast fenugreek seeds till they pop and are reddish- brown in colour. Same applies to cumin seeds.

Now reduce the flame to low heat and roast coriander powder only for a few seconds till it changes colour and aroma.

Same applies to turmeric powder.

Now combine the roasted ingredients and grind in a dry grinder to a fine powder.

Now add amchur powder, green chillies, garlic, ginger and salt to taste and grind again.

The masala is now ready. This recipe makes extra masala which you can keep for later use. You can keep it in the refrigerator for 4-5 months. The same recipe can be made using other vegetables like green tomatoes in place of brinjals.

Now to prepare the vegetable,

1. Peel the potatoes and cut them into big chunks ( The bigger the flat surface the crispier they’ll be.)

2. Peel the  onions and make a single slit on the side.

3. Slit the brinjals on one side and stuff 1/4 teaspoon masala in each.

4. Heat mustard oil in a thick wok. Till it begins to smoke. (Preferably iron wok)

5. Coat the wok with oil and lower the flame.

6. Now add asafoetida and green chillies.

7. When the seeds have popped, add the stuffed brinjals, baby onions, potato chunks and salt to taste.

8. Toss lightly and cover. Cook with only occasional stirring.

9. When the brinjals are slightly soft and potatoes are cooked through, sprinkle 4 tablespoons of the masala on the vegetables and mix thoroughly.

10. Uncover and cook further on low flame till the potatoes are red and crisp and brinjals, onions and the extra masala you have added are nicely browned.

Garnish with coriander and serve hot.


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