Ingredients with Measurements:
- 6 small brinjals (eggplants)
- 1 cup of chopped onions
- 1 cup of chopped tomatoes
- 1 tbsp of ginger-garlic paste
- 1 tsp of cumin seeds
- 1 tsp of coriander powder
- 1 tsp of red chili powder
- 1/2 tsp of turmeric powder
- 1/2 tsp of garam masala powder
- 1/4 cup of chopped coriander leaves
- Salt to taste
- 2 tbsp of oil
Special equipment needed:
- A pressure cooker
Step-by-step instructions:
1. Wash the brinjals and make a cross-shaped slit on the top of each brinjal. Keep aside.
2. In a pressure cooker, heat oil and add cumin seeds. Once they start to splutter, add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for a minute.
4. Add chopped tomatoes, coriander powder, red chili powder, turmeric powder, and salt. Mix well and cook until the tomatoes turn mushy.
5. Turn off the heat and let the mixture cool down.
6. Once the mixture has cooled down, stuff each brinjal with the mixture.
7. In the same pressure cooker, add 1 cup of water and place a stand inside.
8. Place the stuffed brinjals on the stand and close the lid of the pressure cooker.
9. Cook on high heat for 2 whistles and then turn off the heat.
10. Let the pressure release naturally.
11. Once the pressure has released, open the lid of the pressure cooker and sprinkle garam masala powder and chopped coriander leaves on top of the stuffed brinjals.
12. Serve hot with rice or roti.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- High heat for cooking in pressure cooker
Serving size:
- This recipe serves 3-4 people
Nutritional information:
- Calories: 180 kcal
- Fat: 10 g
- Carbohydrates: 20 g
- Protein: 4 g
- Fiber: 7 g
Substitutions for ingredients:
- You can use any other vegetable instead of brinjals, such as bell peppers or zucchini.
- You can use any other oil instead of oil.
Variations:
- You can add boiled and mashed potatoes to the stuffing mixture for a richer taste.
- You can add grated cheese on top of the stuffed brinjals before serving.
Tips and tricks:
- Make sure to wash the brinjals thoroughly before using them.
- You can add more or less spices according to your taste.
- You can also add some chopped green chilies for extra spiciness.
Storage instructions:
- You can store the leftover stuffed brinjals in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- You can reheat the stuffed brinjals in the microwave or on the stovetop.
Presentation ideas:
- You can serve the stuffed brinjals on a bed of rice or with some naan bread.
Garnishes:
- You can garnish the stuffed brinjals with some chopped coriander leaves or grated cheese.
Pairings:
- You can pair the stuffed brinjals with some raita or salad.
Suggested side dishes:
- You can serve the stuffed brinjals with some steamed rice or roti.
Troubleshooting advice:
- If the stuffing mixture is too dry, you can add some water or tomato puree to it.
Food safety advice:
- Make sure to cook the stuffed brinjals properly to avoid any foodborne illnesses.
Food history:
- Stuffed brinjal masala is a popular Indian dish that originated in the northern region of India.
Flavor profiles:
- Stuffed brinjal masala has a spicy and tangy flavor with a hint of sweetness.
Serving suggestions:
- You can serve the stuffed brinjal masala as a main course dish for lunch or dinner.
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Region: Indian