Recipe
Ingredients
½ kg small eggplants
For stuffing / masala:
1 cup dry fried coconut, 1 tbsp. chili powder, 2 tbsp. goda masala/black maharashtrian masala or cumin + coriander powder, ¼ cup peanut powder (roasted), ½ cup coriander leaves chopped, 1 tbsp. tamarind paste, jaggery, salt to taste.
for tempering:
Pinch of mustard and cumin seeds, pinch of asafetida(hing), pinch of fenugreek(methi) seeds and pinch of turmeric, 5-6 tsp oil
How to make
- To make stuffing easier, remove the stem of eggplants and give 2 slits.
- Put them in water and keep aside.
- Grind all ingredients together listed under stuffing.
- Make a fine paste/masala.
- Stuff all the eggplants with masala.
- Heat oil in a deep frying pan.
- Add mustard and cumin seeds followed by asafetida
- Add fenugreek seeds.
- Add turmeric and stuffed eggplants.
- Cover up for 5 min.
- Now add water just to cover the top of the eggplants.
- Again cover up till eggplants get fully cooked.
- Stir and garnish with coriander leaves.
- Goes very well with bhakri or chapatti, rice.