(Maharashtrian style Stuffed baby eggplants)
Ingredients:
Baby eggplants: 10-12 Small
Jaggery:1 tsp
Tamarind:1 Pinch
Salt To Taste
Ginger-garlic Paste:1 tsp
Asafoetida:1 Pinch
Turmeric Powder To Taste
Chopped green chilli:2
Red chilli powder:1/2 tsp
Black pepper powder:1 tsp
Chopped coriander:2 tbsp
Mustard oil:4 tbsp
Mustard seeds:1 tsp
For dry roast:
Bay leaves:1,torn into small pieces
Whole red chilli:1
Coriander-cumin Seeds 1/2 Tbsp
Sha jeera:1/4 tsp
White Sesame Seeds :3 tbsp
Peanut,crushed:4 tbsp
Shredded Coconut Dry :1 Cup
Method:
Remove stems and give four slits (not fully) to the eggplants.
Wash them in salt water and keep aside.
Dry roast all the spices mentioned above.
Make a powder of this mixture and mix with tamarind, jaggery, ginger-garlic paste, salt,red chili powder,pepper into it with 1/2 cup of water.
Alternatively, grind all these ingreadients together with the roasted mixture & then mix with 1/2 cup of water.
The mix should not be thin or creamy-it should be thick stuff.
Fill all the eggplants with above masala.
In a kadai heat oil and add mustard seeds.
Add asafoetida & turmeric powder when they starts spluttering.
Add the stuffed eggplants.
Pour in some water just to cover the top of eggplants.
Add salt & turmeric & chopped chili.
You can add the remaining spice paste used for stuffing when the water starts boiling.
Cover and cook over medium heat for about 15 min.
Remove the lid and stir & check the seasoning.
Garnish with coriander leaves.
Serve hot with chapati or rice.
Ingredients:
Baby eggplants: 10-12 Small
Jaggery:1 tsp
Tamarind:1 Pinch
Salt To Taste
Ginger-garlic Paste:1 tsp
Asafoetida:1 Pinch
Turmeric Powder To Taste
Chopped green chilli:2
Red chilli powder:1/2 tsp
Black pepper powder:1 tsp
Chopped coriander:2 tbsp
Mustard oil:4 tbsp
Mustard seeds:1 tsp
For dry roast:
Bay leaves:1,torn into small pieces
Whole red chilli:1
Coriander-cumin Seeds 1/2 Tbsp
Sha jeera:1/4 tsp
White Sesame Seeds :3 tbsp
Peanut,crushed:4 tbsp
Shredded Coconut Dry :1 Cup
Method:
Remove stems and give four slits (not fully) to the eggplants.
Wash them in salt water and keep aside.
Dry roast all the spices mentioned above.
Make a powder of this mixture and mix with tamarind, jaggery, ginger-garlic paste, salt,red chili powder,pepper into it with 1/2 cup of water.
Alternatively, grind all these ingreadients together with the roasted mixture & then mix with 1/2 cup of water.
The mix should not be thin or creamy-it should be thick stuff.
Fill all the eggplants with above masala.
In a kadai heat oil and add mustard seeds.
Add asafoetida & turmeric powder when they starts spluttering.
Add the stuffed eggplants.
Pour in some water just to cover the top of eggplants.
Add salt & turmeric & chopped chili.
You can add the remaining spice paste used for stuffing when the water starts boiling.
Cover and cook over medium heat for about 15 min.
Remove the lid and stir & check the seasoning.
Garnish with coriander leaves.
Serve hot with chapati or rice.
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