Spicy Coconut Peanut Stuffed Baby Brinjal Recipe

Step 1: To begin making the Spicy Coconut Peanut Stuffed Baby Brinjal recipe, make 2 way slit in the eggplants (2 vertical slit perpendicular to each other

Step 2: Do not make the slit through till the end) and keep aside

Step 3: Let us prepare the stuffing for the eggplants now

Step 4: For this, dry roast peanuts and dried coconut to a light golden brown

Step 5: Let it cool down

Step 6: Now, using a food processor/chopper, grind these along with cumin seeds, coriander powder, garam masala, salt and red chili powder into a homogeneous mix

Step 7: Add in the tomato paste and chopped coriander

Step 8: Combine

Step 9: Stuff the eggplants with the stuffing well and keep them in the fridge for 10 minutes so that the stuffing gets a little solid and does not ooze out when stir fried

Step 10: Now, take a non stick pan and in it add in the mustard/vegetable oil

Step 11: Heat it up and add in the mustard seeds

Step 12: Let the seeds splutter

Step 13: Now add in the sliced garlic and roast till lightly golden

Step 14: Now, add in the stuffed eggplants and toss around the tempering

Step 15: Add in the required amount of salt

Step 16: Let it cook on medium high for the next 15 to 20 minutes till the eggplants start to cook and get tender

Step 17: Now, place a lid on the pan and cook on simmer for another 5 to 7 minutes

Step 18: After 5 to 7 minutes, they are done and ready to serve

Step 19: Spicy Coconut Peanut Stuffed Baby Brinjal tastes best when served along with flatbreads likeWhole Wheat Palak Naan Recipe, rotis, parathas or steamed rice