Stuffing baby eggplants with spices and besan really enhances the flavor of eggplants in this dish! This subzi is easy and quick to make, Use the small and dark varieties of brinjal as they have a mild sweetness that combines well with the stuffing.
Let's get started!!!
You will need
2 TBSP Ghee
1 TBSP Mustard Oil (optional)
8 small-sized, dark variety brinjal (baingan/eggplant) 2 TBSP chopped coriander leaves for garnishing For filling 2 tbsp coriander powder 2 tbsp cumin powder 1 tsp chili powder
1 tsp Curry leaves powder( optional)
3 tsp Garam Masala
3 tsp dried mango powder (amchur)
2 TBSP powdered peanuts
2 TBSP besan (Bengal gram flour)
Salt to taste
Method
Slit each brinjal into four equal parts lengthwise without separating the pieces from the steam.
Put aside. Now in a bowl add all the spices and flour listed under filling.
MIx well. Now fill the dry spice mixture into the slits in the eggplant and keep aside. Make sure to stuff generously.
In a Saut pan, on medium flame add the ghee and the mustard oil. Now gently place all the filled baby eggplants in the pan making sure they all are touching the bottom of the pan.
If you have any spice mixture left, you can sprinkle on top of the eggplants.
Now Saute the baby eggplants evenly, gently turning the eggplants, to evenly cook all the sides. Continue to saute for 5-8 mins, the eggplants will start to change color.
Now add about 1/2 to 1 cup of water and simmer the eggplants for another 5-10 mins, till the eggplants have turned soft and the water has dried.
Now garnish with coriander leaves and offer to the Lord with hot rotis and enjoy His mercy!
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