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Recipe of Stuffed Brinjal Dry Vegetable - Microwave Version

Umesh is a freelance writer contributing his creative writings on varied subjects in various knowledge and educational sites in internet.

Introduction

Brinjal (also known as Aubergine or Eggplant) is one of the most common vegetables used in many recipes and cuisines especially in India. It is generally found as purple colour oblong fruit in various sizes. The smaller sizes are generally in the range 2 to 4 inches while bigger ones vary from 5 to 8 inches. It can be used in various ways in cooking and goes well in curries, baked items, snack items etc.

As per scientific classification, Brinjal is a plant species in the nightshade family (Solanaceae) and by botanical angles it is classified and considered as a berry.

Brinjals provide high fiber but low calories and also provide a range of nutrients like manganese, copper, vitamin B-6, and thiamine. It is also a good source of antioxidants.

Basics of Microwave cooking

Generally, people prepare vegetables in the conventional saute and cook mode using a pan over the gas stove or hot plate but it is equally possible to cook the vegetables in a microwave oven. Only thing is that if we want to prepare the dish using a microwave then we have to use a microwave compatible bowl like a thick glass bowl for cooking purposes in a microwave oven.

Another thing about microwave is that a large number of people utilise it only for the purpose of heating the food though it is capable of cooking a variety of dishes if one knows how to handle it. Let us go through some basics about the microwave before making a particular dish or this dish in it.

Microwave has generally 4 or 5 cooking temperature ranges from very high to very low. So, most of them will have positions like very high, high, medium, low, and very low. Some microwave come with menu and are driven by the program inside and depending on the menu selection, the oven will choose the cooking temperature range automatically. In such cases one has to choose 'Dry vegetable' or 'Vegetable' menu selection for preparing this dish.

Anyway, in a non menu type microwave, I would recommend to use second position or 'high heat' for preparing this dish. It is always better not to use 'very high' heat position to avoid chances of getting the food burnt or charred due to wrong water proportions added to the dish before cooking in this position. So, using 'high' position in place of 'very high' is a precautionary measure which many housewives or cooks will love to prefer.

Making curries is easier in microwave than that of dry vegetables. The amount of water is the crucial factor in microwave cooking and in curries the water is more than sufficient while in dry vegetables we put minimum water in the dish before putting it in the microwave and then the chances of it getting burnt or charred increase.

The basic rule for using the microwave is that never forget to add the required quantity of water in the dish before putting it inside the microwave for cooking. If there is any doubt then one should stop the microwave in between at suitable intervals and check the dish and add little water or even sprinkle a little water if so needed after assessing the dryness of the dish.

Another important point in microwave cooking is that unlike traditional cooking it does not require oil for cooking and the food is cooked by the microwave impact on the food and water present in the dish. So, those people who do not want to consume oils due to health or personal reasons can very well avoid it.

Ingredients

The following ingredients will be sufficient, when the dish is ready, for 3-4 people when taken during main meal courses alongwith other food items.

  • Brinjal - 8 to 10 numbers (small sized).
  • Onion - 2 numbers.
  • Garlic - 8 to 10 cloves.
  • Capsicum - Half a piece.
  • Tomato - half to 1 number.
  • Cumin seeds - 1/2 tsp.
  • Fennel seeds - 1/2 tsp.
  • Clove - 2 numbers.
  • Black pepper powder - 1 tsp.
  • Coriander powder - 1 tsp.
  • Turmeric powder - 1/2 tsp.
  • Dry mango powder - 2 tsp.
  • Oil - 1 tbsp (optional).
  • Red chilli powder - 1/2 tsp (optional).
  • Green coriander leaves - 1 cup.
  • Salt - As per taste.

Dry mango powder

Preparation

We have to take small to medium sized Brinjals for this dish as it would not be possible to stuff the very small ones and also the bigger ones which are not suitable for stuffing. In this preparation, I have taken Brinjals of sizes in the range 2 to 3 inches.

Wash the Brinjals, Tomato, and capsicum and drain them over a sieve. Peel the onions and garlic cloves and keep aside. Break the cloves in smaller parts.

Coarsely chop the onions, garlic, tomato, capsicum, and green coriander leaves and mix and put in a plate. Now sprinkle all the spices (cumin seeds, fennel seeds, clove pieces, black pepper powder, coriander powder, turmeric powder, dry mango powder, oil (optional), red chilli powder (optional), green coriander leaves, and salt) over it. Mix them well and keep aside. This is the stuffing ready for the dish.

Some people add little curd (yoghurt) to this stuffing to make it a bit wet and it actually helps during filling.

Stuffing

Stuffing

Method

We have to prepare the Brinjals for getting stuffed by the fillings. We slit each of the Brinjal by partly slitting them in four parts taking care not to competely cut them and let them remain jointed at the handle or stem. Divide the filling material in 8-10 equal parts so that one of the parts goes to one Brinjal.

Please note that Brinjals are not to be hollowed for filling purposes but only two deep cuts on its head will make a lose cage in between which is able to hold the coarse fillings.

Now, hold the Brinjal in your palm and keep the slit parts upside and force fillings in the space between the parts. Do not allow the filling to go out of that partial trap made by the four parts. Try to put the one complete part of the filling in each Brinjal and keep all the filled Brinjals in a microwave compatible bowl for 13 to 16 minutes in 'high' heat position and check in the last 5-6 minutes whether some water is required. Whenever you have a doubt about adding water just sprinkle some little water and that would avoid the dish getting too much dry.

Keep the microwave door closed for a minute and then take out the completed dish.

Before putting in the microwave

Before putting in the microwave

Completed dish

Completed dish

Serving

During the main meals this is to be served one piece to each person and those who like it can always have more. Some people may not like the taste of Brinjal due to personal liking, for them sprinkling a little lemon juice over them makes their taste different but generally acceptable. Many people like this dish with yoghurt especially when red chilli powder is used in it during cooking.

Calorific value

Based on the usual calories the various food items provide to us, one serving of this dish provides calories approximately in the range of 25 to 30 calories when oil is used as mentioned in the list of ingredients. If oil is not used then it would be only 15 to 20 calories per serving.

Conclusion

Stuffed Brinjal dry vegetable is an interesting variation cooking for the people who like Brinjal in their food. Due to use of the Indian spices it gives an oriental flavour.

I would recommend the oil less version of this dish to the health concious people.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2021 Umesh Chandra Bhatt

Comments

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on June 15, 2021:

Priya, thanks for visiting. Blessings.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on June 15, 2021:

Vellur, thanks for your interest in this recipe.

Priya from Pune on June 15, 2021:

Amazing recipe. My mom also makes this. Looks really tasty

Nithya Venkat from Dubai on June 15, 2021:

I will try this recipe. A delicious twist to the Brinjal.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on June 14, 2021:

Manpreet, thanks a lot for your visit.

Dr Manpreet kaur from Jammu on June 14, 2021:

Nice

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