Saturday, July 13, 2013

Stuffed Brinjal (Aubergine) In coriander gravy



    Stuffed Brinjal in Coriander Gravy
  1. Brinjal (aubergine) -  5/6 small
  2. Coriander -  1 bunch
  3. Tomatoes -  2/3 medium size – grated
  4. Garlic cloves -  5/6 mashed
  5. Chilli powder - 1 heaped teaspoon (depends on how spicy you need it)
  6. Salt to taste
  7. Coriander powder -  1 teaspoon
  8. Turmeric powder - 1/2 teaspoon
  9. Oil - 2 tablespoons


    • Cut coriander leaves coarsely. Add chilli powder, turmeric powder, coriander powder, garlic paste,  tomatoes and salt to the cut coriander leaves and mix it properly. Keep the masala aside.
    • Cut Brinjals in half (leave the 2 pieces sticking together at one end for stuffing).
    • Stuff the Brinjals with above masala.
    • Take 2 tablespoons of oil in pressure cooker or pan (with lid) and heat the oil. 
    • Place the Brinjal in the cooker and also put the remaining masala in the cooker. Put 1 cup of water and close the lid and let it cook. 
    • Check to see if the brinjals are tender and remove from heat.
    • Serve with chapatti or paratha with curd!!

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