STUFFED MASALA BRINJAL | MEAT MASALA BHARWA BAIGAN

Meat masala bharwa baingan is instant hack to a tasty finger licking and instant stuffed baingan masala when you have no time to make stuffing from scratch. simply added meat masala (which is purely vegetarian and a wonderful blend of spices) to baingan to get tangy, spicy and so yummy recipe.

If you are not comfortable using meat masala go for sambhar masala, pav bhaji masala, shahi biryani masala or kitchen king masala instead and everything else remains the same.

INGREDIENTS –

• 250 gm brinjal (baingan)
• 5 tbsp meat masala
• 1 tsp salt to taste
• 1 large onion chopped
• 1 large tomato chopped
• 1 tsp ginger garlic paste(optional)
• Coriander leaves 25 grams
• Garlic 10 cloves
• Green chilli 2 piece
• 3 tbsp mustard oil
• 1 tsp jeera/ cumin seed
• 1/2 tsp Hing / asafoetida

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DIRECTIONS TO MAKE MASALA BHARWA BAINGAN –

1. To prepare Wash the brinjal thoroughly and then make a half cut from one side, to make two opposite slits so that we can fill the stuffing
2. For the stuffing grind the coriander leaves, garlic and chilli together and add Add Salt to the meat masala and mix well.
3. Stuff brinjals with the help of a spatula or tea spoon stuff baingan with stuffing prepared masala.
4. Keep Some masala for later use.
5. Once all have been stuffed, heat oil in a pan or karahi and put the brinjals carefully in the pan to roast.
6. Cover the pan with a lid and cook for 5-7 minutes on a low flame. Turn the brinjals if one side is done. Again, cover the pan and cook for 5-7 minutes. Check if the brinjal have become tender. Take out roasted baingan and keep it aside.
   
7. Now add Oil in the same pan, jeera and onion and cook till onion turns golden brown.
8. Add chopped tomatoes and any remaining meat masala stuffing.
9. Cook it till oil starts to separate from the masala.
10. Now Add roasted baingan and cook for one min. Add 1/2 cup water and cook it for 4-5 mins.
11. Check if the baingan is cooked and put off the flame.

 Garnish the Masala Baingan with the fresh coriander leaves and serve with Naan or Rice.

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