Peanut chutney stuffed baby brinjals

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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Ingredients

  • 8 - Small brinjals
  • 4- 5 tbsp - Blanched peanuts
  • 1 cup - Desiccated coconut
  • 2 - Green chillies
  • 1/2 tbsp - Pepper corns
  • Salt to taste
  • 1/2 tsp -Turmeric powder
  • 2 - Chopped large onions
  • 1/2 cup - Curry leaves
  • Cooking oil
  • 2 - Ripe medium tomatoes, chopped
  • 1/4 tsp - Cumin powder
  • 1 tbsp - Coriander powder
  • 1 tsp - Sugar

How to Make Peanut chutney stuffed baby brinjals

  • Make a small criss-cross with a knife in all the brinjals near the stem
  • Take a bowl of water, add a pinch of turmeric powder and 1/2 tsp salt to it
  • Soak the brinjals in it
  • Roast the peanuts, the coconut and half of the finely chopped onions
  • Add the chillies, cumin powder, pepper corns, turmeric, sugar, coriander powder and 1/2 tsp salt to it
  • Now, coarsely grind the roasted ingredients
  • Heat 4 tbsp of oil in a sauce pan and fry tomatoes till they soften
  • Add the ground ingredients and fry well for 5-6 minutes
  • Remove half of this mix and stuff the brinjals with it
  • Add 1/2 cup water In the pan with the remaining masala, and put the brinjals in it
  • Cook on slow fire until the brinjals are done
  • Serve with rotis/naan.
  • Recipe courtesy: http://www.lilchefsworld.com/

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