Stuffed Brinjals
Submitted by lashonrena
Punjabi-style stuffed brinjals (eggplant) filled with a spice paste of coriander, turmeric, poppy seeds, green chilies, and fenugreek. Pan-cooked in ghee until meltingly tender and fragrant.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
40 minThis Punjabi bharwan baingan brings small eggplants to life with a fiery, aromatic spice paste tucked into deep crosswise cuts.
Poppy seeds, ground coriander, mango powder, and fresh fenugreek leaves create layers of flavor you simply can’t get from a plain stir-fry.
Slow-cooked in ghee until the brinjals collapse into silky, spice-soaked bites, this vegetarian side dish pairs beautifully with roti or steamed basmati rice.
Kitchen Tips
- Choose small, firm brinjals (Indian eggplant) for the best results. They hold their shape and cook evenly.
- Don’t skip the mango powder (amchur). It adds a tangy brightness that balances the rich ghee.
- Keep the lid on while cooking. The steam helps the eggplant soften without needing extra oil.
- Garnish with fresh cilantro and a squeeze of lemon juice right before serving.
Ingredients
Directions
On each eggplant, make 4 crosswise cuts about halfway through.
Grind remaining ingredients (except ghee or oil) to a fine paste and stuff into cuts.
Heat ghee or oil in a pan large enough to hold eggplants.
Cook eggplants, covered, over low heat until done, stirring occasionally.
Serve hot.
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