You can substitute Brinjal with mushroom or Baby potatoes
This is one vegetable which has been my all time favourite and because of me my family likes it too……when I read this recipe brinjal roast , then on my list was buying good brinjals and here in Dubai ,we get more than 8 varieties of them, so buying the variety I wanted was easy task,and rest of the ingredients were at home so my wait of this dish was over …..one thing I loved was the smell of the freshly grinded paste which gave the confidence that this dish will taste good …
After making them ,I never bothered to call anyone to taste as I wanted to enjoy every bite of it and then call Others, I ate one and then ate another one ,had to stop myself as I had to share with my family
- Brinjals – 250 gms ( Make four slits in the brinjal and soak in water )
- Oil – 2 tbsp
Make paste of
- Red chillies – 4 ( add less if you don’t want to be spicy )
- Bengal gram – 2 tbsp
- Coriander seeds – 1 1/2 tbsp
- Cumin seeds – 1 tsp
- Garlic -3 cloves
- Chopped Onions – 1
- Grated coconut – 1/4 cup ( optional )
- Oil -1 tbsp
- Salt to taste
- In a pan heat oil add red chillies, Bengal gram ,roast for a minute in slow flame then add coriander, cumin roast for another minute ,add coconut and roast for another 2 minutes ,Remove from fire.
- In the blender add onions , garlic and salt along with the roasted ingredients and make a paste with it .
- Stuff each brinjal with this paste and in a deep bottom pan add oil and these stuffed brinjals and cook in high flame for 5 minutes then reduce the flame and cook for another 15 minutes in slow flame .
- Keep tossing the brinjals every 5 minutes ( never mix with spoon as the Brinjal might become mushy ) and cook till the brinjal is roasted on all sides ( I had to add 2 tbsp water so that the filling that comes out of the brinjal does not get burnt )
I took 25 minutes to make this roast