Dry Stuffed Baingan Masala

Dry Stuffed Baingan Masala

Dery stuffed baingan is a good option for lunch box. This is a dry version of stuffed baingan. Schools have started so offices. We moms keep on looking something new or some variations in sabzis as everyone gets bored of having the same sabzis. So we are making a few changes in masala baingan and making dry version of it. You can store this dry masala for about a month. The sabzi looks nice and tastes chatpatit and delicious. This is a very easy, simple and real quick recipe. You can try this recipe at home.

We already have seen stuffed baingan masala. This is a good and quick variation to that recipe. If you keep the masala ready then making this sabzi will be super easy and quick for you. We keep on thinking of different options for daily sabzis those are easy, quick and delicious. This is the perfect one for you. Will you like to try this recipe? Let’s start…

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Some Interesting facts about Dry Stuffed Baingan Masala :-

As the name suggests, this is a dry sabzi. So it can be a perfect option for lunch box. This is very easy and simple recipe. The masala that we are making for this recipe can be stored for about a month. Once the masala is ready then making this sabzi will be pretty quick and time saving. This can be a good variation to your regular masala vangi.

Dry Stuffed Baingan Masala

Print Recipe

Serves: 3 People Preparation Time: 10 Minutes Cooking Time: 20Minutes 20Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

• 1/4 cup Peanuts
• 1 tsp Cumin seeds
• 10~12 Garlic cloves
• Curry leaves
• 1 tsp Poppy seeds
• 1/4 cup grated dry Coconut
• 1 tbsp Kanda lasun masala
• 2 tbsp Red chili powder
• Salt to taste
• 1 tsp Gudh (Optional)
• Finely chopped Coriander leaves
• 1 tsp Water
• 5~6 small Brinjal
• 2 tbsp Oil

Instructions

Step 1: Roast peanuts, cumin seeds, garlic, curry leaves together until peanuts gets reddish color.

Step 2: Add poppy seeds, dry coconut and roast until coconut gets light golden color.

Step 3: Turn off the gas and let the mixture cool down a little.

Step 4: Transfer the roasted mixture into a blender jar and kanda lasun masala, red chili powder, salt, gudh.

Step 5: Blend everything together into coarse powder and transfer the masala into a dish.

Step 7: Add coriander leaves and mix well.

Step 8: Add water and mix well.

Step 9: Give slit to the vangi like bharali vangi. Do not cut it across.

Step 10: Fill in the masala into it.

Step 11: Heat up oil in a pan and add vangi in it.

Step 12: Cover and cook on low to medium heat until vangi are cooled well. Cook it without any water.

Step 13: After cooking for about 5 minutes remove the lid and flip the vangi over.

Step 14: Cover and cook again.

Step 15: Repeat the process after every 5 minutes until vangi are cooked well.

Step 16: When vangi are cooked well move them along the edge of the pan and add the left over masala.

Step 17: Roast the masala for just 3-4 minutes and mix it well with vangi. Stuffed baingan is all ready.

Notes

• You can use white sesame seeds in place of poppy seeds.
• You can use kala maslaa or malvani masala or any other masala of your choice in place of kanda lasun masala.
• Adding gudh is optional. You can skip it if you don’t want.
• Roast the masala for just 3-4 minutes and mix it well with vangi. Stuffed baingan is all ready.
• If you want gravy then fry onion in oil and fry left over masala along with onion.
• Add stuffed vangi, water and cook them covered.

Recipe Video

Servings

This is a good lunch or tiffin box option. It is a very easy, simple and quick recipe. It can be a good variation to your regulat bharali vangi. You can serve this with chapati or bhakari. It goes well with rice as side dish.