Baingan Masalewala

Recipe by
Total Time:
15-30 minutes
Serves:3
Rated 3 based on 100 votes
3
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Traditional Paneer Tikka Masala, Best Vendakkai Podi Curry - Okra Stir Fry, Easy Quick n Easy Malai Kofta

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3

Ingredients

  • For stuffing:
  • 3 - Brinjals of the round variety
  • 1/4 tsp - Garam Masala
  • 2 - finely chopped Spring onions
  • Mint for garnishing
  • 2 ozs(60 g ) - diced Carrots
  • 1-1/2 ozs (40 g) - Ghee
  • 3 ozs (85 g) - shelled peas
  • 6 ozs (170 g) - Tomatoes
  • 2 ozs (60 g) - Paneer
  • 1/4 oz (7 g) - finely cut - Ginger
  • 3/4 tsp - salt
  • 1/4 tsp - red pepper
  • For sprinkling over the Brinjal cases:
  • 1/2 tsp - salt
  • 1/4 tsp - red pepper
  • 1/4 tsp - Garam Masala
  • 1/4oz (7 g) - dried bread crumbs

How to Make Baingan Masalewala

  • 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.
  • Finally, 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 sprigs of mint.