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Ingredients
- This recipe is from the Vidharba region of Maharashtra and is a style of stuffed eggplant that is different from other regions in Maharashtra in that there is no jaggery or coconut in the masala like in Konkan cuisine. The addition of onions garlic and ginger makes it different from the Pune style of stuffed eggplants as well.
- The recipe is vegan and should be served with bhakri, rotis or chapatis. You will need a fine grinder for the dry spices and a wet grinder for the masala.
- 12 BABY EGGPLANTS APPROXIMATELY 225-250 GRAMS
- FOR THE PEANUT MASALA
- 1.5 TEASPOONS WHOLE CUMIN SEEDS
- 1/5 TEASPOON FENUGREEK SEEDS
- 2 TEASPOONS URAD DAL OR SHELLED WHITE BENGAL GRAM
- 3/4 CUP UNSALTED SHELLED ROASTED PEANUTS
- 2 TEASPOONS VEGETABLE OIL
- 9 FRESH GREEN CURRY LEAVES
- 4 INDIAN GREEN CHILLIES CHOPPED OR AS PER TASTE
- 5 CLOVES GARLIC COARSELKY CHOPPED
- 1 INCH PEELED FRESH GINGER ROOT CHOPPED COARSELY
- 1/2 CUP FINELY CHOPPED RED ONION
- 1 TEASPOON TURMERIC
- 1 TEASPOON RED CHILLI POWDER
- 1 TEASPOON TAMARIND CONCENTRATE
- 200 GRAMS BABY POTATOES BOILED AND PEELED
- SALT TO TASTE
- GARNISH
- 1/2 CUP FINELY CHOPPED FRESH CORIANDER LEAVES
- WEDGES OF LIME
Instructions
- WASH EGGPLANTS AND WIPE DRY. KEEP THE STALKS ON. USING A SHARP PARING KNIFE CUT INTO THE EGGPLA NT FROM THE SIDES TO MAKE DEEP SLITS IN THE SHAPE OF A CROSS FROM THE BASE TO THE TOP, MAKING SURE TO LEAVE THE EGGPLANT INTACT AND WHOLE. RESERVE.
- IN A DRY SKILLET ON MEDIUM HEAT TOAST THE FENUGREEK AND CUMIN SEEDS UNTIL GOLDEN AND FRAGRANT. COOL AND GRIND TO A FINE POWDER. RESERVE.
- IN THE SAME SKILLET ADD 2 TEASPOONS VEGETABLE OIL AND SAUTE THE URAD DAL UNTIL GOLDEN. ADD THE GREEN CHILLIES, CURRY LEAVES AND PEANUTS AND TOAST ON A MEDIUM FLAME, STIRRING FROM TIME TO TIME UNTIL FRAGRANT AND GOLDEN.
- COOL AND GRIND TO A SMOOTH PASTE WITH THE FENUGREEK AND CUMIN POWDERS.
- GRIND AGAIN WITH 1 TEASPOON SALT, TAMARIND, GARLIC, GINGER AND ONIONS.
- STUFF THIS PASTE INTO THE EGGPLANTS UNTIL THEY ARE EXTREMELY FULL. SPRINKLE WITH RED CHILLI POWDER AND TURMERIC.
- HEAT 1 TABLESPOON OIL IN A WIDE SAUCEPAN. ADD THE MUSTARD SEEDS AND COOK UNTIL THEY SIZZLE. ADD THE REMAINING ONIONS AND SAUTE UNTIL SOFT. ADD THE EGGPLANTS ONE BY ONE AND ADD ABOUT HALF A LITRE OF WATER. ADD THE REMAINING PASTE IF ANY IS LEFTOVER TO THE LIQUID AND COOK AT FIRST COVERED ON A MEDIUM FLAME FOR ABOUT 10 MINUTES.
- OPEN THE LID TURN THE EGGPLANTS OVER, ADD THE BOILED POTATOES AND COVER AGAIN. COOK ANOTHER 10 MINUTES.
- OPEN THE LID AND COOK OPEN UNTIL GRAVY IS THICK AND EGGPLANTS COOKED COMPLETELY. ADJUST SALT. ADD MORE WATER AS REQUIRED. GARNISH WITH CORIANDER AND A SQUEEZE OF LIME. SERVE WITH BHAKRI (MILLET FLATBREADS) OR CHAPPATIS.
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