I learnt this dish from my MIL and it is our favorite. Now this is a delicacy for us since we only get the giant eggplant in my place and not these small brinjals. So any time we go to the Indian store, which is once in 2 or 3 months we buy these and this is the dish I make with them. The masala used to stuff the brinjals is pretty versatile and can be used to stuff okra or can just be sprinkled on dry curries.
I have seen some people steam the brinjals slightly and then roast them so as to use less oil. But if you close the pan, the steam will help the brinjals to cook and we don’t have to use a lot of oil. Off to the recipe.
Masala for stuffing
2 tsp oil
1/2 tsp mustard seeds
Salt if needed (The masala will have salt. If more salt is needed, sprinkle some over the stuffed brinjals while cooking)
1. Use a tiny spoon and stuff the masala all the way inside and keep stuffing until you fill it up.
2. While turning them while cooking, do it very gently. I use tongs to turn each one individually slowly. Some masala will still fall out but there should be enough to give brinjal the flavor.
Cut the top off and make a plus shaped slit on top. Keep the brinjal intact.
Stuff the brinjal with the masala.
Fill as much as it can hold using a small spoon.
All brinjals stuffed and ready.
Heat oil and splutter mustard seeds.
Add the stuffed brinjals and cover the pan. Keep turning the brinjals in regular intervals say every 5 – 10 minutes so that all sides get cooked evenly.
Turn off the stove when the brinjals are cooked.