Eggplant is one of my favorite vegetable. My mother makes really good stuffed eggplant. I learnt this recipe from her.
Ingredients:
250 gm small eggplants
1 tsp of mustard for seasoning
asafoetida for seasoning
curry leaves for seasoning
turmeric for seasoning
freshly grated coconut for garnish
freshly cut coriander leaves for garnish
Masala for stuffing:
1/4 cup of roasted peanut powder
1/2 cup of freshly grated coconut
2-3 red chillies
2 tbsp of coriander seeds (dhane)
1 tbsp of jeera
1 tbsp of tamarind, cleaned and soaked in water
1/4 cup of freshly cut coriander leaves
jaggery as per taste
salt as per taste
Serving:
3-4 persons
Wash the eggplants thoroughly. Discard the stem of the eggplant. Make 2 vertical slits to each eggplant, about 3/4th deep, making about 4 wedges. Don't cut it all the way through. Soak the eggplants in water so that they don't turn brown. Heat oil in a flat pan and dry roast jeera, coriander seeds, red chillies and coconut, one by one. After it cools down, grind in the mixer together with other ingredients mentioned under masala for stuffing. Add water to make a fine paste; the paste should have thick chutney like consistency. Now stuff this paste in the slit eggplants and keep aside.
In the same flat pan, add oil and do a regular mustard seasoning with asafoetida, curry leaves and turmeric. Once the mustard seeds start to pop, add the stuffed eggplants to the pan coating each eggplant with seasoning oil. Make sure that the eggplants are added to the pan in vertical position with open slit facing up. Coat all the eggplants well with oil/seasoning, cover the lid and let it steam for a minute. Next add the remaining stuffing masala to the pan and mix well. Add adequate amount of water and adjust salt as required. Cover with lid and let it simmer for few minutes. Turn the heat off after the eggplants are cooked well and have turned soft. Garnish with freshly grated coconut and cut coriander leaves.
Stuffed Eggplant goes very well with any type of Bhakri, chapati.
Ingredients:
250 gm small eggplants
1 tsp of mustard for seasoning
asafoetida for seasoning
curry leaves for seasoning
turmeric for seasoning
freshly grated coconut for garnish
freshly cut coriander leaves for garnish
Masala for stuffing:
1/4 cup of roasted peanut powder
1/2 cup of freshly grated coconut
2-3 red chillies
2 tbsp of coriander seeds (dhane)
1 tbsp of jeera
1 tbsp of tamarind, cleaned and soaked in water
1/4 cup of freshly cut coriander leaves
jaggery as per taste
salt as per taste
Serving:
3-4 persons
Wash the eggplants thoroughly. Discard the stem of the eggplant. Make 2 vertical slits to each eggplant, about 3/4th deep, making about 4 wedges. Don't cut it all the way through. Soak the eggplants in water so that they don't turn brown. Heat oil in a flat pan and dry roast jeera, coriander seeds, red chillies and coconut, one by one. After it cools down, grind in the mixer together with other ingredients mentioned under masala for stuffing. Add water to make a fine paste; the paste should have thick chutney like consistency. Now stuff this paste in the slit eggplants and keep aside.
In the same flat pan, add oil and do a regular mustard seasoning with asafoetida, curry leaves and turmeric. Once the mustard seeds start to pop, add the stuffed eggplants to the pan coating each eggplant with seasoning oil. Make sure that the eggplants are added to the pan in vertical position with open slit facing up. Coat all the eggplants well with oil/seasoning, cover the lid and let it steam for a minute. Next add the remaining stuffing masala to the pan and mix well. Add adequate amount of water and adjust salt as required. Cover with lid and let it simmer for few minutes. Turn the heat off after the eggplants are cooked well and have turned soft. Garnish with freshly grated coconut and cut coriander leaves.
Stuffed Eggplant goes very well with any type of Bhakri, chapati.
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