May 07 2008

Stuffed Eggplant (Brinjals)

Published by at 9:44 am under Indian,Vegetarian

Stuffed Eggplant

Ingredients: Serves 4
8 small eggplants
1/2 tsp mustard seed
1/2 tsp cumin seed
1/2 cup water
1 Tbsp Canola Oil

For the Sauce:
2 medium onions
3/4 cup crushed tomatoes
6 cashews
2 Tbsp meat masala
1 and 1/2 cup water or chicken stock
2 tsp canola oil
salt to taste

For the filling:
1 small onion finely chopped
1 cup grated coconut
1 Tbsp ginger garlic paste
1/4 cup ground peanuts
2 Tbsp sesame seeds
2 Tbsp chopped coriander
1/2 tsp turmeric
1 tsp ground coriander and cumin
1/4 tsp red chili powder
1/2 tsp garam masala
1/2 tsp aamchoor powder (dried mango powder)
2 tsp oil
salt

Filling: In a saute pan heat the oil and cook the onion until tender. Add the ginger-garlic paste, turmeric, chilli powder and the ground coriander and cumin. Saute for a couple of minutes. Add the grated coconut and roast until the coconut dries out. Then add the ground peanuts and sesame seeds and the aamchoor powder. Toast for another 5 minutes. Add the chopped coriander and the garam masala. Turn off the heat and allow the filling to cool before

Sauce: In a saute pan(with high sides) heat 2 tsp of canola oil. Add the onions finely chopped. Add salt and cook till they are tender. Add the cashews and toast them till they are lightly browned. Add the meat masala and cook for 1 minute till the raw smell of the masala goes away. Add the crushed tomatoes and cook for another 5 minutes. Remove the pan off the heat and allow the mixture to cool for about 15 minutes. When the mixture is cool, blend it in a blender with the water or chicken stock till it forms a nice and thick curry.

Clean and dry the eggplants. In a small bowl mix together 2 teaspoons salt and 1/4 tsp chili powder. Cut the eggplants in quarters, making sure not to cut all the way through. Sprinkle the salt mixture in the insides of the eggplants. Stuff each eggplant with about 2 tablespoons of the filling. Reserve 2 Tbsp filling to garnish.

In a saute pan heat 1 Tbsp canola oil on medium heat. When the oil is heated add the cumin and mustard seeds. When the mustard seeds start sputtering, add the stuffed eggplants. Add the water and cover. Let the eggplants cook covered on medium heat for about 5 minutes. Turn the eggplants with tongs carefully. Add the sauce and cook covered for another 10-12 minutes till the eggplants appear soft. Garnish with the reserved filling.

Related Posts with Thumbnails

No responses yet

Comments RSS

Leave a Reply

*
To prove you're a person (not a spam script), type the security word shown in the picture. Click on the picture to hear an audio file of the word.
Anti-spam image

Subscribe without commenting