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Wednesday, February 17, 2016

Stuffed Baby Eggplants

This is a very simple and  easy to make vegetable side dish.
One of my father's favorite !!.  Tastes very good with tandoori roti and plain yogurt on side

* 10 baby eggplants
* 2 medium yellow onions
* 1/3 cup grated coconut (optional)
* 3-4 green onions
* 1" ginger peeled
* 3-4 cloves of garlic
* 1 -2 green chilies or to taste

* 1  bunch of cilantro divided in two parts
* 1/3 cup of coriander powder
* 1 table spoon of cumin powder
* 1 to 2 teaspoon of cayenne pepper or to taste
* 1/2 teaspoon of ground black pepper
* 1 and half tablespoon of mango powder
* Salt to taste
* 2 Tablespoon of oil to saute onion and dry spices
* 1/4 cup of olive oil or any  cooking veg oil
* 2 teaspoons of cumin seeds
* 1/8 teaspoon of asefoetida

* Wash and slit each eggplant in two halves keeping the crown intact.
* Boil and cook the eggplant in water until tender
* While eggplants are cooking, chop and grind onions, green onion, chili peppers, half of cilantro, garlic and ginger and grated coconut in a food processor .
* Mix all the dry spices.
* Heat 2 table spoon of oil, saute onion paste until light brown.
* Add dry spices in to sauteed onion paste.
* Cook on low heat for 1 min stirring in between.
* Turn the heat off.
* Set aside.
* Drain all the water out of boiled eggplants
* Let them cool until manageable.
* Generously Stuff the sauteed onion and  dry spice mix in each egg plant.
* Heat 1/4 cup of oil in a wok.
* When oil is hot add cumin seeds, when they crackle add asefoetida.
* Place the sfuffed eggplant in the wok carefully.
* Gently toss them in oil.

* Cover with and cook on medium low heat, tossing in between so the eggplants are cooked evenly.
* Garnish with remaining chopped cilantro.
* Serve hot with chapati or Naan.

Recipe and Photographs by Surekha.

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