Name: Stuffed Brinjal (Baingan Masalewala)
Cuisine: India
Ingredients: ¾ teaspoonful salt; ½ teaspoonful salt; 2 ozs (60 g) panir; 2 ozs (60 g) diced carrots (gajjar); ¼ teaspoonful white pepper; 3 ozs (85 g) shelled peas (matar ka dana); ¼oz (7 g) dried breadcrumbs; Mint or parsley sprigs for garnishing; 1½ ozs (40 g) ghee; ¼oz (7 g) finely-cut ginger (adrak); 6 ozs (170 g) tomatoes; ¼ teaspoonful red pepper; 2 finely-chopped spring onions; 3 brinjals of the round variety (bain-gan); ¼ teaspoonful white pepper or garam masala

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Although it should be possible to cook a stuffed brinjal by frying, baking is made use of in the recipe described below, as this helps to retain the natural flavour better than frying.

Ingredients

Ingredients for the stuffing

3 brinjals of the round variety (bain-gan)
2 finely-chopped spring onions
2 ozs (

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 and white pepper or 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 d