Tumbid badanikayi palya / Stuffed brinjal / Bharava baingan

Good news for weight watchers !! 

Brinjal or Eggplant is a very low calorie & fats but rich in soluble fiber content. This vegetable has healthy nutrition profile.

Brinjals are available afresh all around the season. In the markets, varieties of eggplants varying in size, shape, and color are put for sale. Always buy healthy looking, firm, shiny, bright-colored fruits that feel heavy and solid.

Health Benefits-

Research studies suggested that eggplant is effective to control high blood cholesterol.

The peel or skin (deep blue/purple varieties) of BRINJAL has significant amounts of phenolic flavonoid phyto-chemicals called anthocyanins. 

Scientific studies have shown that these anti-oxidants have potential health effects against cancer, aging, inflammation, and neurological diseases.

This vegetable is also good source of minerals like manganese, copper, iron and potassium. 

Tumbid badanikayi palya / Stuffed brinjal / Bharava baingan.

Ingradients-

6      6-  8  fresh purple small brinjals 

2 - Onions (finely chopped)

1 Tomato (Option)

3 tsp. Oil

1 tsp. - Cumin seeds

 Small piece of Jaggery

Juice of 1 lime sized tamarind

2 Tbsp. - coconut gratings.

Salt to taste

Coriander & Curry leaves

Water

The Masala  filling

You can use ready Kala masala/ garam masala or try my Instant masala.

Instant masala.

Dry roast the below ingredients and grind together with a little water. Add a little oil and the filling is ready.

6 to 8 dried red chilies

1 tsp of Dhaniya/coriander seeds

1 cup peanut powder (Roasted and Ground without peel)

1 cup Til /sesame seeds

1/2 tsp cumin

1 inch Cinnamon stick/ dalchini

1 tbsp Turmeric powder

1 inch ginger

1/4 bunch of coriander leaves

salt to taste

Method-

1. Wash and dry these small brinjals with the stems on. Cut the brinjals in a Plus shape at the round ends all the way to the down but do not chop them apart.

2. Fill up all the brinjals with the Masala filling into the brinjals and keep aside 

3. In a big pan add 3 spoons oil. When it’s hot add mustard n let it splutter .To this add cumin and curry leaves.

4. Now add filled brinjals n rest of onion pieces.

5. Let it cook for few minutes.

6. Add the water and the left over masala and cook until the brinjals softens.

7. Some people prefer semi cooked brinjals.

8. Decorate with coconut gratings & coriander leaves.

Serve this  brinjal carefully with a large sized spoon and enjoy with hot Sajje/ Bajra roti/ Jolada Rotti or Chapatis..