This is a popular Indian cuisine in which baby eggplants are stuffed with a prepared spice mixture and then cooked in a tomato based gravy.
This is a super tasty dish which can be had with rice or rotis of your choice.
Star Ingredient :
- 500 gm of baby eggplant
- 5 tbsp of roasted Peanut powder
- 4 tsp of cumin powder
- 4 tsp of coriander powder
- 4 tsp of red chilli powder
- 4 tsp of Maharashtrian Kanda Lasun powder (optional)
- 2 tsp of turmeric powder
- Salt to taste
- 1 cup of onion, garlic and ginger paste
- 2 medium sized tomato paste
- 1 tsp of garam masala
- 1 tsp of red chilli powder
- 1 tsp of turmeric powder
- 4 to 5 tbsp of vegetable oil
- salt to taste
Combine well all the ingredients of the stuffing mixture , you can add 1 teaspoon of oil to make the mixture into a wet mixture.
Slit the brinjals in the centre to make a criss-cross mark that divides each brinjal into 4 parts joined at the stem.
Stuff the brinjals with the prepared stuffing and keep the remaining stuffing aside.
Heat oil in a wok to a medium heat , add in some cumin seeds and bayleaf, when the seeds starts to crackle add in the onion, ginger and garlic paste. Saute on medium heat ,after sometime add in the tomato paste and saute until oil oozes out.
Gently add in the stfuffed brinjals and mix gently with the masala. Add a 2 cups of warm water and cook it for 15 to 20 minutes on a low flame until all the brinjals are cooked and water gets absorbed.
It will be a dry gravy.