Eggplants are delicate in flavour, and absorb other flavours very well. In this recipe, we have used onions and potatoes to stuff the eggplants, and added a number of complementary spices that enhance their taste. The filling mixture of these eggplants is rich in vitamin C and iron. Serve this vegetable with hot phulkas.
125 gms (approx. 6 nos) small eggplants (baingan / brinjal)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 medium onion, finely chopped
1 small potato, grated
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp besan (Bengal gram flour)
1 tsp tamarind (imli) pulp
1 tsp grated jaggery (gur)
1/4 cup chopped coriander (dhania)
1/2 tbsp roasted chana dal (daria)
1 tsp oil
salt to taste
For the garnish
1 tbsp chopped coriander (dhania)
Heat the oil in a non-stick pan and add the cumin seeds and asafoetida.
When the seeds crackle, add the onion and sauté for 4 to 5 minutes till it turns golden brown in colour.
Add the potato, turmeric powder, chilli powder and gram flour and sauté for 2 to 3 minutes.
Add the tamarind pulp, jaggery, coriander, chana dal, salt and ½ cup of water and simmer till the mixture nearly dries up.
Remove the stems of the brinjals and make criss-cross slits on the brinjals, taking care not to separate the segments. Stuff the slits with the prepared masala mixture. About half the mixture will remain.
Combine the stuffed brinjals, the remaining masala mixture, salt and ¾ cup of water and pressure cook for 2 whistles.
Serve hot, garnished with the coriander.
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