During this pandemic situation, life has become very hard & lifeless. When you have nothing to do except staying at home then people mostly concentrate on the basic necessity like food, medicine etc. Nowadays even television, internet, mobile communication are also very important. You can not even spend time without those services. Do you have any other way to spend time at home? Nope? What if you can grow your own food and cook delicious dishes with those homegrown vegetables? So what will you feel when you harvest fresh brinjal/eggplant/baingan from your garden and prepare best & super easy stuffed brinjal masala curry for having those with chapathi or rice?
Yes, stuffed brinjal masala curry!!!
It is super delicious and you can have it with chapathi as well as rice too. Mostly people prefer to make baingan bharta, Bengali style begun pora, simple brinjal fries, brinjal fritters (beguni), special baingan curry with brinjals. Some people may use it to prepare mixed vegetables.
I personally also prefer Bengali style methi begun (brinjal & fenugreek leaves stir fry) & tel begun (spicy eggplant curry).
But this stuffed brinjal masala curry is really special and within a very short time you can prepare this at home. But it gave me more happiness because I harvested brinjals from my rooftop vegetable garden and used those fresh vegetables to make it. Till last year, I never believed that brinjal can be grown so easily in pots. I used to grow vegetables organically. But during this lockdown period I am using a very small amount of chemical fertilizer because I had no other option to buy organic fertilizer from the market. Secondly, my compost made with kitchen wastage is not enough during this lockdown period. But I know I will switch to 100% organic method soon.
Stuffed brinjal masala curry recipe
- 6-7 small size brinjal/eggplant/baingan
- 2 medium size onion
- ⅔ inch ginger/adrak
- 5 garlic cloves
- 1 teaspoons cumin powder
- 1.5 teaspoons red chilli powder
- 1.5 teaspoons turmeric powder
- Salt to taste
- 1.5 tablespoons mustard oil
- Clean & wash brinjals and cut those halfway from the tip and cut again same way but maintaining 90 degree angle from the first cut
- Take onion, ginger & garlic in a grinder and make a paste out of it
- Now heat mustard oil in a cooking pot (kadai) and saute each brinjal for 2-3 minutes
- Now take those half fried brinjals and keep it aside
- Add that paste prepared with onion, ginger & garlic
- Cook it over a medium flame for next 2 minutes, stir continuously
- Then add cumin powder, red chilli powder, turmeric powder & salt, mix all
- Cook all spices till it releases oil, then take half of those cooked spices in a bowl
- Now pour 1 cup water into the kadai and mix with residual spices and cook over medium flame
- Put cooked spices into the semi cooked brinjal and put it into the curry and cook
- Once gravy is almost dried up then switch off fire and serve it with chapathi or rice
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