Stuffed eggplant

Name: Stuffed eggplant
Total time: 900 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 8-10 Small Eggplant -; 3 tbsp Oil; 1 tbsp Sesem seeds; 2 tbsp coconut powder; 1 tbsp poppy seeds; 1 tbsp Coriander powder; 1 tbsp Fennel; 1 tsp Cumin seeds; 8-10 curry leaves; 1/2 tsp Turmeric powder -; 1 tbs Red chilli powder; 1/2 tsp Nigella seeds (Kalonji); 1/2 tsp Ginger paste; 1 pinch Asafoetida; 2 green chilli; 1/2 tsp Garam masala; 1 tsp mango powder; 1 tsp salt or to taste

Gupta Mithlesh @CookwithGM

Italy

#goldenapron
Post24

Gupta Mithlesh @CookwithGM

Italy

#goldenapron
Post24

Saved

Ingredients

15 mins

5 servings

8-10Small Eggplant -
3 tbspOil
1 tbspSesem seeds
2 tbspcoconut powder
1 tbsppoppy seeds
1 tbspCoriander powder
1 tbspFennel
1 tspCumin seeds
8-10curry leaves
1/2 tspTurmeric powder -
1 tbsRed chilli powder
1/2 tspNigella seeds (Kalonji)
1/2 tspGinger paste
1 pinchAsafoetida
2green chilli
1/2 tspGaram masala
1 tspmango powder
1 tspsalt or to taste

Saved

Steps

15 mins

1

Take small eggplants, cross cut them.keep aside.
2

Heat a pan and add to oil to it. add cumin seeds, roast Sesame till they turn slightly golden now add poppy seeds and coconut and continue to saute on low heat for a minute.
3

Add 8 to 10 curry leaves and Fennel and blend to coarse power.
4

Take out in a plate.add coriander powder, garam masala dry, mango powder, red chilli powder, turmeric powder and kalonji (Nigella seeds) and mix well. Add green chilli and grated ginger
5

Take cut eggplant and fill the masala press it well. Stuff all likewise.
6

Heat a pan and add oil to it.Add cumin seeds, Nigella seeds and asafoetida. They start to crackle add leftover spices (masala) and slightly roast it. add stuffed eggplants. Mix the eggplant well in the spices.
7

Add water to it.Cover with lid and let it cook about 7 minutes.
8

Keep checking and flip them in for 2 to 3 minutes. Eggplant become soft.keep tossing the eggplant occasionally to avoid from breaking.
9

Poke the brinjals with a knife to check if they have become soft inside and are cooked properly. Then turn off the flame.
10

Now transfer the cooked eggplants to a serving bowl and serve them hot chapati & rice.