The simple brinjal turned into an exotic dish with a fragrant green masala stuffing. From Mai’s Recipes!

Stuffed Brinjals

Aubergine, Eggplant, Bathinjan, Baigan

Ingredients

6 to 8 Brinjals, small round variety

2 tbsp.oil

1 large onion

Grind to a paste

1 Onion

4 green chillis

5 to 6 flakes garlic

1 bunch coriander leaves

½ tsp. black pepper

½ to 1 tsp. cumin seeds

¼ tsp. turmeric

1 tbsp. lemon juice

Salt to taste

1 tbsp. sugar or to taste (optional)

Method

Remove the stem and slit each brinjal into four taking care to leave the stem side intact.  Immerse in water till required. Chop the onion.  Heat oil in a pan, add the chopped onion and fry till soft.  Add the ground paste and fry well till oil separates.  Stuff this masala paste, when cool, into each brinjal and arrange the brinjals in a pan in a single layer,  sprinkle some water and cook on medium low flame till water evaporates and brinjals are tender.