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.

Ingredients:

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
 
 
Method-
 
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.