The brinjal stuffed with Goan prawn recheio is easy to make and follows my successful attempt of using this particular stuffing (prawn recheio) with pomfrets (see here) and Bombay ducks (see here). I thought – why not try stuffing a vegetable and immediately decide to use brinjals. The combination goes very well.
Serves: 4 Persons
Prep. Time: 20 Mins.
Cooking Time: 40 to 45 Mins.
- Brinjals (round variety) – 2 medium
- Prawn Recheio (click here) – ½ portion
- Onion (finely chopped) – 1 medium
- Recheado Masala (click here) – 2 tbsp.
- Stock cube – ½ small (optional)
- Palm Vinegar – 1 tsp. (optional)
- Oil – 1 ½ tbsp.
- Salt – 1 tsp. or to taste
Step 1: Wash the brinjals. Leave the stalk on and slit them from the base to near the stalk taking care not to cut through. Place them in 400 ml. water mixed with 1 tsp. salt for 20 to 30 minutes. Later, stuff the brinjals with the prawn recheio and keep aside.
Step 2: Heat the oil in a pan and add the chopped onions and fry till light golden on medium heat. Add the stuffed brinjals and fry them on all side for 4 to 5 minutes.
Step 3: Add the recheado masala and give a quick stir. Add 100 ml. water and the stock cube (optional). Cover and cook on low heat for 30 to 35 minutes stirring occasionaly in between to prevent sticking.
Step 4: Add vinegar (optional) and salt if required. Mix and cook further for another 2 to 3 minutes.