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Peanut and Coconut stuffed Brinjal

Stuffed Brinjel 007
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.
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
Stuffed Brinjel 018

Serve with hot puri


Peanut and Coconut stuffed Brinjal

Number of servings: 5

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Bringel  5

Ginger garlic paste 1 tbsp

Tomatoes  2 chopped

Tamarind paste





  1. 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.
  2. Wash Brinjals and make slits along length. Take care that the brinjal is held together at the stem.
  3. Stuff the masala mixture into the Brinjals but put aside around 2-3 tbsp for the gravy.
  4. 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.
  5. Serve with hot Puri or flat Bread
 Stuffed Brinjel 014
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