Baby Eggplants- 8
Grated Coconut - about 1 1/2 cup
Dry Red Chillies - 5
Turmeric/Haldi - 1/4 tsp
Tamarind - about 1/2 tsp
Jaggery/Gud/Gul - 1/2 tsp
Urad Dal/Split Black Gram - 1/4 tsp
Fenugreek/Methi Seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Asafoetida/Hing - 1/4 tsp
Salt
Oil
Method:
Grind coconut, dry red chillies, turmeric, tamarind, salt, jaggery to a coarse paste, adding little water. Add jaggery and tamarind to suit your taste. You can use red chilli powder if red chillies are not available. Slit the eggplants forming a '+' sign and stuff them with the ground coconut paste. Save the leftover stuffing.Heat about 1 tsp oil in a pan. Add urad dal, fenugreek seeds, mustard seeds and asafoetida. When mustard seeds pop, add stuffed eggplants and saute for few minutes.
Add the leftover stuffing to the pan. Cover and cook till eggplants turn soft. Add water if required.
Grated Coconut - about 1 1/2 cup
Dry Red Chillies - 5
Turmeric/Haldi - 1/4 tsp
Tamarind - about 1/2 tsp
Jaggery/Gud/Gul - 1/2 tsp
Urad Dal/Split Black Gram - 1/4 tsp
Fenugreek/Methi Seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Asafoetida/Hing - 1/4 tsp
Salt
Oil
Method:
Grind coconut, dry red chillies, turmeric, tamarind, salt, jaggery to a coarse paste, adding little water. Add jaggery and tamarind to suit your taste. You can use red chilli powder if red chillies are not available. Slit the eggplants forming a '+' sign and stuff them with the ground coconut paste. Save the leftover stuffing.Heat about 1 tsp oil in a pan. Add urad dal, fenugreek seeds, mustard seeds and asafoetida. When mustard seeds pop, add stuffed eggplants and saute for few minutes.
Add the leftover stuffing to the pan. Cover and cook till eggplants turn soft. Add water if required.
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