Recipe Type: Indian Yield: 4
Preparation Time: 15 mins Cooking Time: 45 mins
Ingredients:
10 small sized purple eggplant or badanekayi (baigan)
1/4 cup of peanuts
1/4 cup of almonds (not used in authentic recipe)
2 tsp of sesame seeds
1/4 tsp of fennel seeds
2 tsp of jaggery
1/4 cup of grated coconut
6 garlic cloves
6 Byadagi chilies
11/2 tsp of salt
1/4 cup of chopped coriander leaves
3/4 cup of coconut oil
1 tsp of mustard seeds
8 curry leaves
1/2 tsp of garam masala
1/4 tsp of tamarind paste
1/4 cup of water
Method:
1. Dry roast sesame seeds, almond, Byadagi chilies and peanuts.
2. For Masala: Grind coarsely all these ingredients: dry roasted almond, sesame seeds, Byadagi chilies and peanuts. Along with this grated coconut, fennel seeds, jaggery, garlic cloves, salt, chopped coriander leaves, garam masala, tamarind paste and water.
3. Heat a nonstick pan. Add oil, mustard seeds and curry leaves.
4. Cut the eggplant into 8 slits as shown.
5. Stuff the ground masala inside the opening (slit) of eggplant.
6. Drop the eggplants carefully into hot oil.
7. Allow to cook all sides, by flipping the eggplants every few minutes. Cover the pan with a lid when not flipping. It will take approximately 10 to 15 mins to cook.
8. As it cooks add remaining ground masala.
9. Cook for another 20 mins.
10. Serve it with chapati, rice, dosa and with Idli.
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