Maggie de Castro
STUFFED BABY EGGPLANT:
Ingredients:
750 gm baby eggplant
200 ml refined oil
1 Tbsp sesame oil (til ka tel in Hindi)
2 Tbsp cashew nuts
2 Tbsp poppy seeds
4 Tbsp coconut, grated
4 red chillies, whole
1 Tbsp peanuts, roasted
1 Tbsp curry leaves
2 onions, chopped
1 Tbsp ginger-garlic paste
2 tomatoes, chopped
Salt to taste
1 tsp turmeric powder
2 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
3/4 cup tamarind pulp
2 Tbsp fresh coriander, chopped
Juice of 2 lemons (optional)
Method:
Take the baby eggplant and slit it from the center. Fry it in hot oil and keep it aside. Broil the sesame, cashew nut, poppy seeds, coconut, whole red chilli and make a fine paste. Crush the peanut and keep it aside. In a pan heat some oil, add curry leaves, chopped onion and fry till onion gets golden colour. Add ginger garlic paste and saute for another 2 minutes. Add tomatoes and cook for some more time. Once it leaves oil, add the powder spices and the paste, and cook till it leaves oil. Take out half the masala and add the crushed peanut. Stuff the fried eggplant with this masala and keep aside. Add little water in the remaining masala and simmer it. Add the stuffed brinjal, tamarind pulp, salt, fresh coriander and lemon juice. Cook gently for 5 minutes and serve hot with chappati or rice.
(Foodndtv)
750 gm baby eggplant
200 ml refined oil
1 Tbsp sesame oil (til ka tel in Hindi)
2 Tbsp cashew nuts
2 Tbsp poppy seeds
4 Tbsp coconut, grated
4 red chillies, whole
1 Tbsp peanuts, roasted
1 Tbsp curry leaves
2 onions, chopped
1 Tbsp ginger-garlic paste
2 tomatoes, chopped
Salt to taste
1 tsp turmeric powder
2 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
3/4 cup tamarind pulp
2 Tbsp fresh coriander, chopped
Juice of 2 lemons (optional)
Method:
Take the baby eggplant and slit it from the center. Fry it in hot oil and keep it aside. Broil the sesame, cashew nut, poppy seeds, coconut, whole red chilli and make a fine paste. Crush the peanut and keep it aside. In a pan heat some oil, add curry leaves, chopped onion and fry till onion gets golden colour. Add ginger garlic paste and saute for another 2 minutes. Add tomatoes and cook for some more time. Once it leaves oil, add the powder spices and the paste, and cook till it leaves oil. Take out half the masala and add the crushed peanut. Stuff the fried eggplant with this masala and keep aside. Add little water in the remaining masala and simmer it. Add the stuffed brinjal, tamarind pulp, salt, fresh coriander and lemon juice. Cook gently for 5 minutes and serve hot with chappati or rice.
(Foodndtv)
No comments:
Post a Comment