Baingan Masalewala
Ingredients
Although it is possible to cook a stuffed brinjal by frying, but baking
is made use of in this recipe, described below, as this helps to retain the natural flavour.
Ingredients For The Stuffing:
3 Brinjals of the round variety
1/4 teaspoonful Garam Masala
2 finely-chopped Spring Onions
Mint for garnishing
2ozs(60 g ) diced Carrots
1-1/2 ozs(40 g)Ghee
3 ozs(85 g) Shelled Peas
6ozs(170 g) Tomatoes
2 ozs(60 g) Paneer
1/4 oz(7 g)finely-cut Ginger
3/4 teaspoonful Salt
1/4 teaspoonful Red Pepper
Ingredients For Sprinkling in the Brinjal Cases:
1/2 teaspoonful Salt
1/4 teaspoonful Red Pepper
1/4 teaspoonful Garam Masala
1/4oz(7 g) Dried Breadcrumbs
Method:
- Do not peel the brinjals, but wipe them and boil for about 10 minutes or
until they are half cooked. Cut them lengthwise into two halves and scoop out the pulp. Season the cases with salt, red pepper and garam masala.
- Heat the ghee and lightly fry the onions. Add shelled peas,diced carrots
and the chopped brinjal pulp and cook until the vegetables are nearly done. Lastly add the salt, red pepper, paneer (Indian cream cheese) and the ginger. Stir for a minute or so.
- Stuff the brinjal cases with the fried pulp. Sprinkle with the dry bread-crumbs, dot with a little melted ghee and grill till golden brown on the top, or fry after dipping into the spiced batter.
- Serve garnished with the sprigs of mint.
