Stuffed Hyderabadi Baingan/ Eggplant

Self cooking photograph


small eggplants 250g







onions 2, medium







ginger/garlic paste 1tbsp







grated coconut 1tbsp







peanuts 2tbsp







coriander seeds 1tbsp







sesame seeds 1tbsp







cumin seeds 1/2tsp







fenugreek seeds 1/4tsp







curry leaves 2







red chili powder 1tsp







turmeric powder 1/4tsp







salt to taste







sugar 1/2tsp







tamarind paste 2tbsp







oil 2-3tbsp

















Method:


















Slit eggplants lengthways into four held at the stalk.
















Dry roast onions on a frying pan until soft and pale.
















Separately dry roast peanuts, coconut, coriander, cumin, sesame & fenugreek seeds, they change color.










Grind dry roasted seeds, dry roasted onion along with garlic/ ginger paste, salt, turmeric, chili powder, sugar & tamarind paste.










Stuff eggplants with some grinded paste and reserve the rest.















Heat oil in a pan, add curry leaves and stuffed eggplants; saute for 10 to 12 minutes.













Add in the remaining grinded paste and mix.

















Add 2 cups of water, cover and cook on low heat till eggplants are completely cooked.













Increase the heat and keep on stirring on high flame until oil separates the gravy.













Serve hot with chapati, naan or any bread.

















Serves 4.


















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