I was in Dublin on Friday so I took the opportunity to pop in to Moore Street. I got some lovely Brinjals from the Oriental Pantry. I really miss that shop since I moved, it’s one of those little hidden gems on Moore Street (Buckley’s butchers is another but that’s a story for another day). Brinjals are another one of those foods that remind me of home, that bring my thoughts back to my mother’s kitchen table. As usual, when I went to cook them to a recipe I found a while back I couldn’t find the recipe. The result was a combination of what I remember from that aubergine recipe and what my tummy was telling me it wanted to eat. Believe me, my tummy wasn’t disappointed.
Stuffing
Salted peanuts 1 tbsp
Desiccated Coconut 7-8 tbsp
Whole mixed Spices (garam masala) 2 tbsp
Fenugreek seeds(methi) 4-5 Seeds
Whole dry Chillies 3
Turmeric powder 1 tsp
Crispy Fried Onions 4 tbsp
Salted peanuts 1 tbsp
Desiccated Coconut 7-8 tbsp
Whole mixed Spices (garam masala) 2 tbsp
Fenugreek seeds(methi) 4-5 Seeds
Whole dry Chillies 3
Turmeric powder 1 tsp
Crispy Fried Onions 4 tbsp
Serve with hot puri
Peanut and Coconut stuffed Brinjal
Number of servings: 5
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Ingredients
Bringel 5
Ginger garlic paste 1 tbsp
Tomatoes 2 chopped
Tamarind paste
Oil
Salt
Water
Instructions
- Toast all the ingredients below the Stuffing list in a pan. Blend all ingredients into a dry mixture. Add the ginger garlic paste. Add salt.
- Wash Brinjals and make slits along length. Take care that the brinjal is held together at the stem.
- Stuff the masala mixture into the Brinjals but put aside around 2-3 tbsp for the gravy.
- Heat oil in a saucepan. Add the stuffed Brinjals and cook for about 10 minutes. Add the remaining masala and mix gently. Add about 2 cups of water, the tamarind paste and the chopped tomatoes. Simmer until the Brinjals are fully cooked. Taste for seasoning.
- Serve with hot Puri or flat Bread
