Rajasthani Stuffed Eggplant

Name: Rajasthani Stuffed Eggplant
Total time: 1500 s
Yield: Serves 3–4 servings
Ingredients: 10.5 oz (300 grams) long, thin eggplants; 1 onion, sliced; 1 onion, finely chopped; 1 tomato, finely chopped; 3 –4 green chilies; 4 –6 garlic cloves; 2 tablespoons whole coriander seeds (about 12 grams); 2 tablespoons fennel seeds (about 12 grams); 3/4 teaspoon fenugreek seeds; 5 –6 dried red chilies; 1 teaspoon nigella seeds (kalonji); 1 teaspoon dried mango powder (amchur); 2 teaspoons turmeric, divided; Salt, to taste; 1 teaspoon red chili powder; 1 teaspoon ground coriander; 1 teaspoon cumin seeds; 2 tablespoons mustard oil; Fresh cilantro

Priti Mehrotra @Priti0707

Rajasthani eggplant curry is a popular dish. The spices used to make it make it even healthier. It’s low in fat and calories. It tastes great with hot parathas or roti.

Priti Mehrotra @Priti0707

Rajasthani eggplant curry is a popular dish. The spices used to make it make it even healthier. It’s low in fat and calories. It tastes great with hot parathas or roti.

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Ingredients

20–25 minutes

Serves 3–4 servings

10.5 oz (300 grams)long, thin eggplants
1onion, sliced
1onion, finely chopped
1tomato, finely chopped
3–4 green chilies
4–6 garlic cloves
2 tablespoonswhole coriander seeds (about 12 grams)
2 tablespoonsfennel seeds (about 12 grams)
3/4 teaspoonfenugreek seeds
5–6 dried red chilies
1 teaspoonnigella seeds (kalonji)
1 teaspoondried mango powder (amchur)
2 teaspoonsturmeric, divided
Salt, to taste
1 teaspoonred chili powder
1 teaspoonground coriander
1 teaspooncumin seeds
2 tablespoonsmustard oil
Fresh cilantro

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Steps

20–25 minutes

1

Remove all the whole spices. Dry roast them one by one.
2

Add the nigella seeds. Grind in a jar. Mix in the remaining ingredients.
3

In the jar, add one chopped onion, green chilies, and garlic, and grind together. Then add the ground dry spices and blend again.
4

Wash the eggplants and make a slit down the middle, keeping the stems attached. Stuff the spice mixture well into the slits.
5

Heat 1 tablespoon oil in a pan. Once slightly hot, add salt—this removes the raw taste from the oil and helps the eggplants cook faster. Coat all the eggplants in the oil and cook, turning them occasionally until roasted.
6

In another pan, heat oil, add cumin seeds, then add the finely chopped onion and sauté until pink. Add the chopped tomato and cook. Add all the dry spices.
7

Add a little water to adjust the gravy. Add the roasted eggplants and fresh cilantro, then serve.