Rajasthani Stuffed Eggplant

Name: Rajasthani Stuffed Eggplant
Total time: 5400 s
Yield: Serves 2 servings
Ingredients: 3 medium eggplants; 2 tomatoes, finely chopped; 2 tablespoons red chili powder; 2 green chilies, chopped; 2 tablespoons garlic, chopped; 1 medium onion, chopped; 1 teaspoon nigella seeds (kalonji); 2 tablespoons chickpea flour (besan); 1/2 teaspoon dried fenugreek leaves (kasuri methi); 1 tablespoon turmeric powder; 1 tablespoon coriander powder; 3 tablespoons mustard oil; Salt, to taste

Ruchi Agarwal @ruchiagarwal

MAHOBA

This is a classic gravy-based curry recipe that can be served with any kind of roti or rice. It features a rich, flavorful gravy.

Ruchi Agarwal @ruchiagarwal

MAHOBA

This is a classic gravy-based curry recipe that can be served with any kind of roti or rice. It features a rich, flavorful gravy.

Saved

Ingredients

1 hour 30 minutes

Serves 2 servings

3medium eggplants
2tomatoes, finely chopped
2 tablespoonsred chili powder
2green chilies, chopped
2 tablespoonsgarlic, chopped
1medium onion, chopped
1 teaspoonnigella seeds (kalonji)
2 tablespoonschickpea flour (besan)
1/2 teaspoondried fenugreek leaves (kasuri methi)
1 tablespoonturmeric powder
1 tablespooncoriander powder
3 tablespoonsmustard oil
Salt, to taste

Saved

Steps

1 hour 30 minutes

1

First, mix together the chickpea flour, dried fenugreek leaves, salt, turmeric powder, and mustard oil until well combined.
2

Make slits in the eggplants and stuff them with the spice mixture.
3

Heat mustard oil in a skillet. Add nigella seeds, then add the chopped onion. Next, add the chopped garlic and green chilies. Once the onion turns light brown, add turmeric powder, red chili powder, and coriander powder. Add the tomatoes and cook until they soften. Add a little water, then place the stuffed eggplants in the skillet. Cook until the eggplants are soft.
4

Garnish with cilantro and serve.