Seetha's Kitchen: Baingan Masala or Stuffed Brinjal Masala

"Baingan Masala" is a north-indian dish that goes good with Phulkas, Chappathis and Rice too. We do have a south-indian version (will post sometime in the future). The difference between the versions are the spices that are used.

My dad had got these Brinjals few weeks back from the market(known as Sandhai) of my hometown. The Brinjals were very fresh even after weeks. That's the speciality of the vegetables that we get from Sandhai. We can never even compare those with Chennai Brinjals.

I was thinking..what dish can be done with these Brinjals? Then decided why not I try this Stuffed Baingan Masala. Stuffed Baingan Masala is close to Bhagare Baingan (Kathrikkai Kosthu). Kathrikkai Kosthu serves as a side-dish for Chicken/Mutton Biriyani's. One of my friends was requesting for this dish. I will post that along with Mutton/Chicken Biriyani here in my blog.

Ingredients
Brinjal - 7 (big ones)

For the Stuffings
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 1/2 tsp
Corriander Powder - 3 tsp
Cumin Powder - 1/2 tsp
Pepper Powder - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Salt - to taste

For the Masala
Oil - 4 tbsp
Onion paste - 1 cup (1 onion)
Tomato puree - 1 cup (2 tomatoes)
GingerGarlic paste - 1 tsp
Sambhar Powder - 3 tsp (homemade)
Tamarind Paste - 2 tsp (thin paste)
Salt - to taste

Preparation
(1) Take a bowl and mix all the items given in For the Stuffings.
(2) Make slits till 3/4 th of body part of the Brinjals and fill in the dry powders.

(3) Heat oil in a pan and add to the hot oil, add onion paste.
(4) Saute for a min and add tomato puree.
(5) Saute till raw smell is off and then add ginger-garlic paste.
(6) Cover and cook the masala with a lid in a flow flame.
(7) Add Sambhar powder, salt and sprinkle little water.
(8) Cover and cook till it leaves enough oil.
(9) Add Tamarind paste, required water and cook it covered in a medium flame.
(10)When it starts leaving out enough oil, add the stuffed brinjals.