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Stuffed Aubergine

July 25, 2016

  • Prep: 20 mins
  • Cook: 30 mins
  • 20 mins

    30 mins

    50 mins

  • Yields: 4-6 servings

Ingredients

Aubergines

Onions

Ginger

Garlic

Roasted Peanuts

Sesame Seeds

Poppy Seeds

Coriander Seeds

Cumin powder

Turmeric powder

Chilli Powder

Tamarind paste

Jaggery/sugar/Honey

Desiccated dry coconut

Curry leaves

Coriander leaves for garnishing

Oil for cooking.

Directions

2 onions roughly diced 6-8 Aubergine slit lengthwise

weigh and measure all the herbs and spices required Garlic chopped 2 tsp Ginger roughly chopped 1/2 inch Sesame seeds- 2 tsp Coriander seeds- 1/2 tsp Fenugreek seeds- 1 tsp Poppy seeds- 1 tsp Roasted or salted peanuts 3 tsp ( ready roasted peanuts available in most supermarkets will do) Cumin- 1 tsp Turmeric- 1/2 tsp Chilli Powder- 1/2 tsp ( add more to suit your heat levels) Dry coconut- 2 tsp ( optional) but will add extra flavour you can use dedicated coconut too alternatively Jaggery or Sugar or Honey -1/2 tsp Tamarind paste- 1/2 tsp Curry leaves a few Oil-1/2 cup Salt to taste

Dry roast them and keep it aside to cool

Dry roast the cumin and peanuts and cool

Dry roast the sesame seeds and dry coconut till light brown.

Slit the Aubergine cross ways keeping the stem to hold them together

Using a blender grind all the above spices apart from tamarind. Keep half the paste aside and use the rest to stuff the aubergine

Sauté the onions and grind them to make a paste Meanwhile heat oil in the pan and start stuffing the paste into the Aubergine When the pan and oil is ready add the curry leaves and Aubergine evenly- approx 10-12 min till cooked Now add the tamarind water to the paste left aside into the pan and cook over medium heat for another couple of minutes. Add 1 cup of water to the pan and stir it till the aubergine is cooked and oil separates.

Garnish it with fish coriander leaves and serve hot with Naan /Pita or Rice

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