I feel Brinjals are one of the most versatile vegetables around. You can stir fry them, roast them, bake them, fry them or even stuff them for that matter. 🙂
Here is a simple yet magical stuffed eggplant recipe that is surely a crowd pleaser.
You shall need: (Feed 2)
10… Small egg plants – I got really tiny ones.
1.5 tsp … oil
1/2 tbsp… Dry coconut powder / shredded dried coconut
1/2 tbsp… Dry coriander powder
1/2 tbsp… roasted jeera powder
1/2 tsp… Amchoor powder
1 tsp… Garam masala powder
Salt and red chilly powder to taste
1 tsp… Jeera and a pinch of hing
few tbsp of water
- Wash and make two incisions in the egg plants. Don’t cut them all the way through. We want to be able to see four sectors/segments. Let the stems be on.
- Mix all the masalas except jeera.
- Fill this masala in the eggplants and keep ready to be cooked. There will be some masala left over. Keep it aside for use later.
- Put a nonstick pan with a lid on a medium flame.
- Let the oil get hot in it and then add Hing and jeera.
- Carefully lower the stuffed eggplants in the oil.
- Put about a tbsp or two of water. cover the pan with a lid and let it cook on a slow-medium heat.
- stir gently and occasionally
- keep checking for the water content, we don’t want to stew the eggplant but only want enough water to create steam to cook them.
- Using a knife, check the done-ness of the eggplant. They should be done in 10 min or so. We want the skin to go wrinkly but not too squishy.
- Sprinkle the remaining masala on top and stir so that it coats the eggplant well.
- Turn off the gas and cover with the lid for 5 min or so or until you are ready to serve.
- Serve with soft fulkas.
Linking this to: