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Stuffed Brinjal Fry

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Stuffed Brinjal Fry Recipe, Baingan Ringna sukhi sabji, How To Make Stuffed Brinjal Fry Recipe

Any recipe made with eggplant taste good and if a touch of masala on it is an enhancement to it. Stuffed brinjal can be served with rice or roti.

Tips for cooking Brinjal:

  • Using of Aluminum cookware while cooking Eggplant/Brinjal, it can discolor the cookware.
  • When you salt the Eggplant/Brinjal be sure to wipe the salt off after resting it for a while instead of washing because the eggplant will absorb the water.
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About Recipe

Vankaya Sannvankaya vepudu, Kathirikai varuval, Begun Bhaja

How to make STUFFED BRINJAL FRY

(20 ratings)
12 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
STUFFED BRINJAL FRY
Author : Vahchef
Main Ingredient : Brinjal Eggplant
Servings : 4 persons
Published date : March 12, 2019


Ingredients used in STUFFED BRINJAL FRY
• Ground nut - 1/4 cup.
• Dry coconut pieces - 1/4 cup.
• Cumin seeds - 1/2 tea spoon.
• Sesame seeds - 1 tablespoon.
• Tamarind - 3 piece.
• Curry leaves - 2 springs.
• Roasted chana - 1 tablespoon.
• Red chili powder - 1 tablespoon.
• Coriander powder - 1 tea spoon.
• Salt - to taste.
• Coriander leaves(chopped) - 1 tablespoon.
• Brinjal(long) - 250 grams.
• Oil - 3-4 tablespoons.
Method:
  • Take a pan and add ground nut, dry coconut and saute it.
  • Add cumin seeds, sesame seeds, curry leaves, roasted chana, tamarind, and dry roast it for a minute then switch off the flame and transfer it to a blender.
  • Add red chili powder, coriander powder, salt, coriander leaves and blend it coarsely.
  • Then stuff the brinjal with blended mixture and keep aside.
  • Heat oil in a pan and add the stuffed brinjal pieces and place the lid on it and shallow fry it on slow flame.

Now garnish with coriander and serve it.






Cooking with images Vange bhaji, Brinjal Eggplant , Badanekai Gulla palya





Articles


Tips for cooking Brinjal:

  • Using of Aluminum cookware while cooking Eggplant/Brinjal, it can discolor the cookware.
  • When you salt the Eggplant/Brinjal be sure to wipe the salt off after resting it for a while instead of washing because the eggplant will absorb the water.


 

Comments & Reviews

 

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Recent comments

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Mrs.Vahchef Posted on Wed Mar 25 2015

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Rishika Shiny Posted on Thu Jun 11 2015

It was soooooooooooo yummmmmy ?

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Romila Lal Posted on Mon Jul 27 2015

Yummy recipe thanks for this?

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Kola Jayaprakash Posted on Sun Oct 04 2015

yummyyyy dish..?

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Vikrant nikumbh Posted on Tue Oct 06 2015

Home style best then vah chef.. Thanks mam for such wonderful recepie?

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Surendra Kumar M Posted on Sun Dec 06 2015

presentation and preparation made me to try today along with my wife. thank you, it is really yummy yummy.?

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Bushra Ali Posted on Mon Dec 07 2015

She is suppose to be a chef's wife. What about hygiene?? How can you cook with those nails?!! and nail paint on them?! Yikes!!?

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Ratnakar Mittapelli Posted on Wed May 04 2016

Very nice?

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Veena Sagar Posted on Mon May 09 2016

it turned out yummy?

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Pavan kalyan Posted on Mon May 16 2016

Nice twist with the longer brinjal , thanks for the recipe will try it?

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vasukollur Posted on Wed Jun 01 2016

By adding ground nut the masala became hard and when fried it didn't cook well inside. Any tips??

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Arpita Namdeo Posted on Thu Jun 23 2016

Simply awesome!?

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