Stuffed Brinjal in Spinach Gravy - North Indian Recipe

Stuffed Brinjal in Spinach Gravy - North Indian Recipe

A delicious and healthy recipe with stuffing of sprouted moong beans with roasted tomatoes on the bed of spinach based gravy. A true delight in all senses for a Fit Foodie.

Cooking time
40 min
Serves
3
0

Ingredients

    For Stuffing

     

    • 100g sliced onion
    • 1 tablespoon Saffola Oil
    • 2 cloves garlic, chopped
    • Salt to taste
    • 200g tomatoes
    • 200g sprouts
    • 2 green chilies, chopped
    • 600g brinjal
    • Saffola oil for brushing

     

    For Gravy

     

    • 1 tablespoon Saffola Oil
    • 150g peas
    • 300g baby spinach leaves
    • 2 tablespoon tomato puree
    • 150ml skim milk
    • 1 teaspoon salt
    • 1 teaspoon red chili powder
    • 1 teaspoon jeera powder

How to make Stuffed Brinjal in Spinach Gravy - North Indian

    • Cut brinjal in half lengthwise
    • Using a coring knife, take out flesh from inside each brinjal and leave a border along the skin which is about 1/2 inch
    • Brush brinjal with little bit of oil and keep aside
    • Heat oil in pan sauté onion and garlic for 2-3 minutes till they are fragrant
    • Add quartered tomatoes, chopped flesh of brinjals, sprouts, chopped green chilies and coriander leaves, cook for 4-5 minutes on medium heat keep aside
    • Heat a grill pan or normal non-stick pan, place brinjal over the grill pan and cook from all side , when it is about to be done , spoon out the filling in hollow space and let it cook for a minute or two. Remove from heat and keep it aside

     

    For Green Gravy

     

    • Blanch the spinach leaves by immersing them in hot water and immediately after that in cold water
    • Boil peas for 5-6 minutes. Heat 1 tablespoon oil in a pan, add chopped onions and green chillies, cook for 3-4 minutes and add jeera powder. Add blanched spinach leaves and peas to the pan
    • Cook for 5-6 minutes and let it cool
    • In a blender jar make a puree of the cooked spinach and peas and add skim milk to it
    • Transfer the puree to the pan once again and bring to boil, stir in tomato paste and garam masala powder
    • To serve, first spread the gravy over a platter and place stuffed brinjal one by one

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