Stuffed Brinjals Recipe


  • 8 small, round brinjals
  • 2 cups scrapped coconut
  • 1 cup broken cashew nuts
  • 4 large onions, ¼ cup tamarind juice
  • 4 round potatoes
  • 1 TeaSpoon chilli powder
  • ½ TeaSpoon turmeric powder
  • 1 TeaSpoon mixed spices (powdered cloves, cardamom & pepper)
  • 8 peppercorns
  • 6 cloves
  • 1 TableSpoon coriander seeds
  • ½ cup oil
  • salt to taste
  • 1 cup chopped coriander leaves

Preparation Method

Remove stems & slit brinjals crosswise without cutting all the way through. Peel potatoes but leave whole. Slice two onions. Heat two tbsp oil & fry peppercorns, cloves & coriander seeds. When they pop, add sliced onions. Brown. Add scraped coconut & roast till golden. Cool & grind to a fine paste, adding very little water. Add to this paste the chilli powder, turmeric, mixed spice, salt, tamarind juice, coriander leaves & the remaining two onions chopped very finely. Add cashew nuts & mix well. Stuff this mixture into the brinjals. Heat remaining oil in a heavy pan. Add the brinjals, potatoes & remaining coconut paste. Add just enough water to cook the vegetables on a low, even fire.