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Thursday, February 4, 2010

Stuffed Eggplant

Lots of Indian spices flavor these stuffed eggplants. Make this dish part of a multicourse Indian feast along with curried vegetables, basmati rice ,yogurt ,salad and some Indian breads(chapati,paratha,naan or any other) as a side dish.


Small purple brinjals - 8

Ginger paste - 1/2 tsp.

Red chilli powder - ½ tsp or to taste

garam masala  - 1 tbsp

Coriender powder -1tbsp

Turmeric powder- 1 tsp

Fennel seed powder- 1 1/2 tbsp

Dry mango powder-- 1 tbsp

cumin powder - 1 tbsp

Black satl - 1/2 tsp

garlic - paste or chopped finely - ½ tsp

Salt - 1 tsp or to taste.

For seasoning:

 oil - 2 tbsp of your choice.

cumin seeds - ½ tsp

Asafoetida - 1/2 tsp
1-slit the brinjals in four without separating them .
2-Mix well the spices for stuffing with 2-3 drops of oil. Keep aside for 10 minutes.
3-Fill the stuffing into the slit brinjals and press together.

 4-Keep aside the leftover stuffing if any.You can use it while cooking.

5-Heat Oil in a deep pan. Add  cumin seeds and  Asafoetida,let it splutter.

6-Place the stuffed brinjals carefully with open side up.

 7-Add the leftover stuffing over the brinjals.

8-Cover and cook on low heat for 10-12  minutes.

9-Move the brinjals carefully with a spoon on their sides. Sprinkle a little water if necessary for cooking.

10-Cover and Cook  till just done. The brinjals should not lose their shape or become very soft.

NOTE--1-You may store this in fridge for 2 days and reheat and serve.
             2-You can use tamarind pulp in place of  dry mango powder.


Meena said...


Found your blog while blog-hopping!

Like all the pics...very striking!!!
I will watch for this recipe...I love trying new eggplant hope you post it soon!

Alisa said...

This is delicious.If you won't mind, I'd love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and you're all set. Thanks!