Stuffed Brinjal

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

Baingan Masalewala

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 (

Asia
India
Dinner
Vegetarian

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