Kathiyawadi Baingan (Brinjal)

Ingredients

Main

• 500 g Medium-sized firm brinjals (Baingan)

For the Brinjal Stuffing

• 2 tbsp Coriander powder
• 1 tbsp Kashmiri chilli powder
• 1 tsp Kitchen King masala
• 1 tsp Saunf (fennel) powder
• ½ tsp Turmeric powder
• ½ cup Coarse peanut powder
• 2 tbsp Besan (gram flour)
• 1 tsp Salt
• 1 tbsp Desiccated coconut
• 1 tsp Amchur (dry mango) powder
• 1 tbsp Ginger-garlic paste
• 1 tsp Sugar
• 1 tbsp Kasuri methi
• ½ lemon Lemon juice
• 1 tbsp Fresh coriander, chopped
• ¼ tsp MSG

For the Gravy

• ¼ cup Mustard oil
• 1 tsp Jeera (cumin seeds)
• ½ tsp Hing (asafoetida)
• 1 tbsp Garlic, chopped
• 2 Onions, chopped
• 1 Tomato, chopped
• 2 Tomatoes, for puree
• 2 Green chillies, slit
• Stuffed brinjals – prepared as above
• Remaining Kathiyawadi stuffing – from above
• as required Water
• 1 tsp Salt
• 1 tsp Fresh coriander, chopped
• 2 tbsp Fresh malai

Method of Preparation

Chef Ajay Chopra

1. Prepare the Brinjals

   Wash the brinjals thoroughly and pat them dry. Select medium-sized, firm brinjals without blemishes. Make a lengthwise slit in each brinjal without cutting all the way through, creating a cavity for the stuffing while keeping the brinjal intact.

2. Prepare the Stuffing

   In a large mixing bowl, combine coriander powder, Kashmiri chilli powder, Kitchen King masala, saunf powder, turmeric powder, amchur powder and salt. Add coarse peanut powder, besan and desiccated coconut and mix well. Add ginger-garlic paste, sugar, kasuri methi, lemon juice, chopped coriander and MSG. Mix evenly to form the stuffing.

3. Stuff the Brinjals

   Gently fill each brinjal with the prepared stuffing. Press lightly so the cavity holds the masala without breaking the brinjal. Keep aside.

4. Prepare the Gravy

   Heat mustard oil in a wide pan. Add jeera and hing and allow them to splutter. Add chopped garlic and sauté until golden. Add onions and cook until soft and translucent. Add the chopped tomato and cook until mushy. Stir in the tomato puree and cook until the oil separates. Add the slit green chillies and mix well.

5. Cook the Stuffed Brinjals

   Gently place the stuffed brinjals into the masala base. Add the remaining Kathiyawadi stuffing and carefully coat the brinjals with the gravy without disturbing the filling. Add water to adjust the consistency. Cover and cook over low heat for 15–20 minutes, until the brinjals are tender and infused with the gravy.

6. Finish and Serve

   Adjust the seasoning and salt as required. Add fresh coriander and stir gently. Finish with fresh malai for a rich, creamy texture and serve hot.