Total preparation time : 30 mins.
Ingredients:
12-14 - Green Baby Eggplant with stems washed and cleaned.
2 Cup or as needed - Water
For Tempering:
2 tbspn oil
1 tspn cumin seeds
12 curry leaves
For Stuffing:
1/2 Cup - Desiccated fresh Coconut
1/2 Cup - Roasted Peanut Powder
2 tbsp - Roasted White Sesame Seeds
1 1/2tsp - Reshampatti Red Chili Powder
2 tbsp - roasted Coriander Seeds Powder
1/2 tsp - Turmeric Powder
1 tsp - roasted Cumin Powder
1 tsp Goda Masala or Garam Masala
1 tbspn Powdered Jaggery
1 tbspn fresh garlic paste
1 tspn ginger paste
1 tbsp - Tamarind Pulp or 1 tspn tamarind concentrate.
To Taste - Salt
For garnishing :
1 cup fresh chopped coriander leaves
Method:
Wash and slit eggplants make a '+' or 'X' sign, make sure to keep the eggplant intact and it doesn't break into pieces. Soak in water with salt. All all the stuffing ingredients except tamarind pulp and mix well to combine. Add tamarind pulp and mix again to get a wet sand like consistency.Stuff the eggplants with prepared masala, do it carefully with a knife and without opening it much such that eggplant doesn't break into pieces. Keep the remaining stuffing masala aside.In a wide heavy bottom pan, heat oil and temper with cumin seeds, asafetida and curry leaves. and arrange the stuffed eggplant, cover and simmer for 2-3 minutes. Add salt and 1 cup water and cook covered for 12-15 minutes on med-low heat stirring at intervals gently. Add the remaining masala and stir gently with a spatula making sure the spices are not sticking at the bottom. Now add the remaining water, mix well and simmer for 2-3 minutes. Check for salt and spice and adjust if required. Cook for 5-7 minutes or until oil floats on top.
Best served hot with Phulkas.
This recipe will leave a lot of oil due to the additional coconut and groundnut added. Recipe not recommended for cholesterol patients.
