Brinjal
scientific name is SOLANUM MELONGENA
also known as BEGUN in Bengali
- Contains fiber, potassium, and antioxidants, contributing to healthy blood pressure & cholesterol level, reducing the risk of heart disease.
- High content of fiber & antioxidants improves insulin sensitivity and blood sugar level.
- Contains some special antioxidants (Nasunin), which supports healthy immune system.
- Contains manganese and copper, which helps in bone density and strength.
Ingredients
| Brinjal: 700 gm | Groundnut: 1 cup | Peeled Garlics: ½ cup |
| Green Chillies: 10 – 12 (your choice) | Black Peeper: ¼ tsp | Green Cardamom: 6 |
| Cinnamon: 1 stick (2 inch) | Coriander Powder: 1 Tbsp | Cumin Powder: 1 Tbsp |
| Salt: 1 Tbsp + ½ tsp (according to taste) | Vegetable Oil: 1 cup | Cloves: 3 |
| Dried Red Chillies: 2 | Bay Leaves: 2 | Curry Leaves: 4 stems |
| Panchphoron: ¼ tsp | Black Mustard Seeds: 1 tsp | Hing: ¼ tsp |
| Water Of Grinded Masala: ¼ cup | Minced Onion: 4 (medium size) | Whole Peeled Garlic Cloves: 8 (your choice) |
| Homemade Garam Masala: 1 Tbsp | Kashmiri Mirch Powder: 2 Tbsp | Red Tomatoes: 2 (medium size) |
| Fresh Coriander Leaves: ½ cup (chopped) | Whole Green Chillies: 4 | Turmeric Powder: ½ tsp |
| Organic Juggery Powder: 1 Tbsp | Red Chilli Powder: 1 Tbsp | – |
Procedure
Step 1: Shave off the thorns of the brinjal. Keep the green stem of the brinjal to ½ inch. Cut 2 slits in the form of a plus or cross, keeping one end fixed. Wash the brinjals in running water.
Step 2: Prepare the minced masala by grinding groundnut, peeled garlic cloves, green chillies, black peepers, green cardamom, cinnamon, coriander powder, cumin powder, salt & some vegetable oil in a mixer-grinder.
Step 3: Open each slitted brinjals and insert the minced masala into each slitted brinjals. Keep the leftover minced masala for cooking.
Step 4: Turn on the gas and place the wok on high flame. When the wok is hot enough, turn the flame low and pour vegetable oil. When the oil is hot enough, add the brinjals one-by-one. Flip & fry them in low flame. Cover with lid for 10 minutes. When the colour of the brinjals change & turn semi-soft (not melt), separate them from the wok.
Step 5: In the same oil, add panchphoron, dried red chillies, bay leaves, cloves, mustard seeds & curry leaves. Saute them and, when aroma starts to come out, add hing, chopped onions & whole peeled garlics. Fry the onions & garlics. After 1 minute, add organic juggery powder & salt.
Step 6: When the colour of the onions change to light brown, add chopped tomatoes. Saute & cover with a lid for 2 minutes.
Step 7: After 2 minutes, open the lid and add the leftover minced masala, red chilli powder, Kashmiri Mirch Powder & turmeric powder. Saute the whole thing. Add water of the masala. Sprinkle chopped fresh coriander leavesand mix thoroughly.
Step 8: Add the semi-soft brinjals. Saute & mix thoroughly with the other ingredients. Cover with lid for 5 minutes.
Step 9: After 5 minutes, open the lid and add some slitted green chillies for aroma. Turn off the gas and rest for 5 minutes.
Step 10: Serve the brinjal masala with rice, roti, paratha or puri.
Tips
- Small brinjals (colour: violet & green mixed) with thorns at the head are better for brinjal masala.
- In Step 4, remember that the brinjals should not melt.
- In Step 7, water of the masala is added to avoid heat & burning flavor.
- In Step 8, be careful when mixing the brinjals with the other ingredients so that the brinjals does not break.