Stuffed Eggplant (Baingan) Eggplants , mostly subjected to a lot of aversions and dislikes can be made interesting with a delicious and tangy mix of spices stuffed inside them.
Ingredients : (serves 2)
4 baby eggplants (preferably green) , 1 peeled and roughly chopped potato (optional)
1 medium sized onion finely chopped , 1 tspn full red chilly powder ,
1 tspn Garam Masala , Salt to taste , 2 tspn roasted peanut powder ,
1/2 tspn Ginger garlic paste , 1 large tomato finely chopped ,
2 tbspn oil , a pinch of asafoetida , 1/4th tspn turmeric.
Procedure :
For stuffing : Mix 3/4th chopped onion , 3/4th tspn red chilly powder , 3/4th tson Garam Masala , Salt to taste , roasted peanut powder , ginger garlic paste.
Wash and dry the Baingan well. Chop off the stem . Hold the stem side up. Give one cut all the way through the eggplant leaving about 1/2 cm uncut at the bottom. Turn the eggplant 90 degrees and place the stem side down this time giving a similar cut as before. Stuff the stuffing mixture in the crevices .
For Curry : Heat oil in a pan. Add hing , turmeric , rest of the chopped onion and tomato , potato. Cover and let cook for 5 minutes . Add red chilly powder , Garam Masala , Salt to taste and remainder of the stuffing mixture and stir well. Gently place the stuffed Baingan in the curry and add 1/4th Cup water. Cover the pan and let it cook for 15 minutes. Stuffed Baingan is ready to serve.
For Curry : Heat oil in a pan. Add hing , turmeric , rest of the chopped onion and tomato , potato. Cover and let cook for 5 minutes . Add red chilly powder , Garam Masala , Salt to taste and remainder of the stuffing mixture and stir well. Gently place the stuffed Baingan in the curry and add 1/4th Cup water. Cover the pan and let it cook for 15 minutes. Stuffed Baingan is ready to serve.NOTE : You may use the widely available purple eggplants as well. However the green ones hold their shape well even after cooking. You may also stuf Ivy gourd (Tindora/Tondli) instead of Eggplant.
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