Stuffing them with spices and besan really enhances the flavour of brinjal in this dish! This subzi is easy and quick to make, as long as you have a pressure cooker on hand.
Use the small and dark varieties of brinjal as they have a mild sweetness which combines well with the stuffing.
🔷 Preparation Time: 20 mins 🔷 Cooking Time: 20 mins 🔷 Total Time: 40 mins
🔷 Ingredients
• 8 small sized , dark variety brinjals (baingan / eggplant)
• 2 tbsp chopped coriander (dhania) for garnishing
🔷 For The Paste
• 2 tbsp coriander (dhania) seeds
• 2 tbsp cumin seeds (jeera)
• 2 tsp chilli powder
• 2 tsp dried mango powder (amchur)
• 2 tsp sugar
• 2 tbsp Mayur besan
• 1/2 cup chopped coriander (dhania)
• salt to taste
🔷 Method
🔷 For the paste
1. Blend all the ingredients to a smooth paste using a little water if required. Keep aside.
🔷 How to proceed
1. Slit each brinjal into four equal parts lengthwise without separating the pieces from the steam. Keep aside.
2. Stuff them with the prepared paste and put them in a pressure cooker. If any paste is left, spread it over the stuffed brinjals.
3. Pressure cook for 2 whistles.
4. Allow the steam to escape and then open the pressure cooker. Keep aside.
5. Heat a non-stick kadhai and cook the stuffed brinjals in it on a low flame for 5 to 6 minutes or till they are tender.
6. Serve hot garnished with coriander.