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 a 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.