While making stuffed brinjal, all the spices go out, if you follow these tricks then the vegetable will never get spoiled…

Lifestyle Desk – As wonderful as the taste of stuffed brinjal is, it is considered equally challenging to make it. Many times the spices stuffed in brinjal come out while cooking, which not only affects the taste but also spoils the beauty of the dish. This is the reason why many women shy away from making stuffed brinjal. However, by adopting some easy kitchen tips, you can avoid this problem and prepare perfect stuffed brinjal. So let us know those important tips.

Why does the masala go out?

The biggest problem while making stuffed brinjal is the spices coming out of the brinjal. The main reasons for this are cutting the brinjal too much, spices being too loose or cooking it on high flame. Many people complain that even after tying the brinjal with a thread, the spices spread in the oil. In such a situation, it is very important to adopt the right technology.

Choose the right brinjal

To make Bharva Brinjal, always choose small and fresh brinjals. Take brinjals which have a shiny surface and less seeds. Small brinjals are packed well with spices and there is less chance of them breaking during cooking.

Correct way to cut brinjal

Place the brinjal with the stalk on top and make four incisions at the bottom. Keep in mind that the incision does not reach completely down. The base of the brinjal should remain attached so that the masala remains safe inside. If the brinjal is cut completely then the spices can easily come out while cooking.

Take care while preparing masala

The taste of stuffed brinjal depends on its spices. Usually the masala is prepared by mixing roasted gram flour, coriander powder, fennel, red chilli, turmeric, dry mango powder and salt. Be sure to add one or two spoons of oil to the spices. Due to this, the masala gets bound and remains stuck well inside the brinjal. If the masala seems too dry, you can add a little curd or peanut powder to it. This will not only make the masala tasty but will also prevent it from coming out.

How to stuff brinjal with masala?

Fill the masala thoroughly in all four parts of the brinjal with light hands. Do not make the mistake of filling more masala than required. Excess masala may leak out while cooking. If you wish, after filling the brinjal, keep it aside for 10 minutes, so that the masala can set properly.

correct cooking method

Heat some oil in a pan and carefully place the stuffed brinjals in it. Keep the flame very low in the beginning. Avoid stirring the brinjal again and again. Keep turning gently every few minutes so that they get cooked evenly from all sides. By cooking on low flame for 20 to 25 minutes, the brinjals become soft from inside and the spices also remain in place. If necessary, cover the pan and cook.

This easy trick will help

If you feel that the brinjals can open, then after filling them with masala, you can lock them slightly with the help of a toothpick. This reduces the possibility of the masala coming out and there is no need to tie the thread.