Small purple eggplants are used for this recipe. Two different kinds of Dal's(Urdu Dal and Channa Dal ) are dry roasted and mixed with spices and is stuffed in between the eggplants. Dry roasted ground Dal's gives it a nutty and unique flavor and texture. This dish goes very well with Chapati or any Indian breads or rice.
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| Stuffed Eggplant |
Ingredients
Egg plants small round variety 10
Channa Dal - 2 tablespoons
Urdu Dal - 2 tablespoons
Fry Red Chillies 6 - 8
Whole coriander seeds - 2 tablespoons
Asafoetida powder 1/2 teaspoon
Salt to taste
Tamarind size of a marble
Olive oil 4 tablespoons
Steps
1. Slit the egg plants into 4 without separating the pieces. Keep in then in salted water.
2. Dry roast the Dal's, Chillies and Coriander seeds and powder well. Mix asafoetida powder to it and keep aside.
3. Mix a little salt and water to the ground Dal's and spices and make a paste.
4. Fill the inside of the eggplants with this paste.
5. Heat oil in flat pan and brown all sides of the stuffed egg plant.
6.Pour one cup water and the tamarind pulp made with hot water and mix well and add to the egg plants and simmer till egg plants are cooked
7. Simmer till gravy is thick and coats the egg plants and liquid is evaporated.
Serve hot with any Indian breads or rice.
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