Bring on the brinjal

Sanyogita Gajendra

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Brinjal is an integral part of my vegetable basket. This is one versatile vegetable one can play with applying a little imagination and innovations. A challenge to cook something delicious out of oh-so-familiar brinjal in a jiffy led me to this exotic and delicious dish which is nutty, crispy and spicy too.

Nutty, crispy & spicy brinjals

Ingredients

• Brinjal (small) 10 nos.
• Mungfali 1cup
• Onion 2 chopped
• Garlic & ginger 4 table spoon (chopped)
• Oil 2 table spoon
• Salt 1 tea spoon
• Haldi ½ tea spoon
• Methi dana ½  tea spoon
• Saunf 3 tea spoon
• Kalauji ½ tea spoon
• Heeng a pinch
• Dhaniya sabut 2 tea spoon
• Red Chilli 1 tea spoon
• Amchur 1 tea spoon

Method

• Wash the brinjal properly and keep it aside till it is dry. Cut open the body of each brinjal from one end to other for stuffing the masala mix into that.  
• Take the masala— methi dana, kalaunji, dhaniya and saunf put them in pre-heated dry pan and roast for 5 minutes. Afterwards, keep them aside for cooling. Now, fine grind them. 
• Take a deep bowl pour the grinded masala into it and add salt, haldi, amchur, chopped garlic, ginger, chopped onion, red chilli and mix well.
• Take the pre-heated pan and roast the mungfali in it for 5 minutes, then grind it. Add the above masala to it and mix well.
• Stuff the brinjal with above mixture and keep the remaining mixture aside. Put the stuffed brinjal in the bowl and cook it in the microwave for 5 minutes. 
• Take another pan, put oil and heat it. Then put heeng, haldi and remaining mixture and stir it for 4 to 5 minutes. Add the stuffed brinjal and cover the pan with its lid and cook for 2 to 5 minutes. Fry the brinjal on medium heat till it is brown on both the sides.  
• Your nutty, crispy and spicy brinjals are ready to be served with any bread - preferably with parantha or roti of your choice. 

(Gajendra is a Zirakpur-based culinary expert)