Stuffed Brinjal (Eggplant) Palya Recipe


Mysore Style CookingThe smaller brinjals are ideal for this recipe, as they look nice when served. Keep the stem while cooking and discard before eating. Brinjals on their own have a bitter taste but the spices eliminate this taste. This is a delicious dish served with rotis or chapattis.

  • Yield: 4 Servings


  • 1 capsicum, chopped into 1 cm (½ in) pieces
  • 17 oz (500 g) small brinjals (eggplants)
  • 8 fl oz (250 g) water
  • 2 tomatoes, chopped into 1 cm (½ in) pieces
  • 1 tbsp coconut, grated
  • 1 tsp fresh coriander, finely chopped
Ingredients for stuffing
  • 2 Tbs peanuts
  • 2 Tbs white sesame seeds
  • 1 tsp cumin seeds
  • ¼ tsp fenugreek seeds
  • ¼ tsp red chilli powder
  • ¼ tsp coriander powder
  • ¼ tsp turmeric powder
  • salt to taste
  • 3 Tbs oil
  • 1 tsp black mustard seeds
  • 10 curry leaves
  • 1 pinch asafetida
How to Make It
    To make the stuffing
  1. Roast the peanuts without oil. Set aside. Roast the sesame seeds, cumin and fenugreek seeds, without oil, until they turn golden brown. Set aside and allow to cool.
  2. Grind the above ingredients and combine with the red chilli powder, coriander powder, turmeric powder and salt to taste. Set aside.
  3. Slice the brinjals lengthwise four times without cutting through to the middle. Fill with the stuffing and set aside.
  4. Prepare the tempering by heating the oil over a low heat in a heavy-bottomed pot. Add the black mustard seeds, and when they start to splutter add the curry leaves and asafetida.
  5. Add the capsicum and fry for 2-3 minutes. Add the stuffed brinjals and fry for 5 minutes turning them gently. Add the water and cover with the lid. Cook for 10 minutes or until brinjals become soft.
  6. Add the tomatoes and coconut and mix well. Stir delicately so that the brinjals do not break. Fry for a few more minutes.
  7. When ready, transfer to a serving bowl and garnish with coriander leaves. Salt to taste.

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