How to Make Besan Coconut Stuffed Brinjal Recipe with Video and step by step photos – This is a super quick and delicious South Indian stuffed brinjal curry with very few ingredients. I’ve already made some stuffed eggplants curries and posted in this blog. Here are few of them: Gutti Vankaya Kobbari Karam, Gutti Vankaya Koora Podi, Gutti Vankaya Senagapindi Koora and Gutti Vankaya Ulli Karam.
If you are looking for more South Indian Curry Recipes then do check Gutti Dondakaya Ulli Karam, Vazha Pindi Thoran, Aloo Allam Pachimirchi Koora, Capsicum Senagapindi Koora, Dondakaya Kobbari Karam and Dosakaya Koora.
Besan Coconut Stuffed Brinjal Recipe
South Indian style stuffed baby eggplants with chickpea flour and dry coconut. An easy curry recipe for rice.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4
Ingredients
- 20 - 22 Baby Brinjals / Eggplants
- 1/4 cup Chickpea Flour / Besan
- 1/4 cup Desiccated Coconut
- 1/2 tsp Cumin Seeds
- 1 tsp Red Chilli Powder (or as needed)
- 4 tbsp Oil
- Salt to taste
Instructions
- To make the stuffing, combine the chickpea flour, coconut, cumin seeds, salt and red chilli powder in a bowl. Add one tablespoon of oil to it and mix until well combined.
- Wash the brinjals and make a plus (+) slit on the bottom of the brinjal . Keep one end intact.
- Now stuff the brinjals with prepared chickpea flour mixture and keep them aside.
- Heat remaining oil in a pan and slowly drop the stuffed brinjals into the oil. Toss to coat them with oil.
- Cover with a lid and cook on a low - medium flame.
- Keep checking in between and tun the brinjals until they are evenly cooked.
- When they are soft, turn off the heat.
- Serve hot with steamed rice and ghee.
How to Make Besan Coconut Stuffed Brinjal Recipe with Step by Step Photos:
- To make the stuffing, combine the chickpea flour, coconut, cumin seeds, salt and red chilli powder in a bowl. Add one tablespoon of oil to it and mix until well combined.
- Wash the brinjals and make a plus (+) slit on the bottom of the brinjal . Keep one end intact.
- Now stuff the brinjals with prepared chickpea flour mixture and keep them aside.
- Heat remaining oil in a pan and slowly drop the stuffed brinjals into the oil. Toss to coat them with oil.
- Cover with a lid and cook on a low – medium flame.
- Keep checking in between and tun the brinjals until they are evenly cooked.
- When they are soft, turn off the heat.
- Serve hot with steamed rice and ghee.
excellent work….mam
Thank you! 🙂
Looks sooo tempting!! 🙂
Thank you so much! 🙂