Spices and Recipes

Ingredients:

• Eggplant - Small size - 10 (Preferred round shaped)
• Onions - 1 cut into big pieces
• Sesame seeds - 1/2 cup
• Ground nuts - 1/2 cup
• Cashew nuts - 5
• Musturd seeds - 1 tsp
• Green chillies - 6
• Red chilli powder - 2 tsp
• Cinnamon stick - 1 inch size
• Cloves - 6
• Vegetable oil - 3 tbsp
• Tamarind - lemon size soaked in a half glass of water
• Ginger garlic paste - 3 tsp
• Salt - 2 tsp
• Cilantro - to garnish

Preparation:

1. Wash the eggplants thoroughly with hot water and wipe them dry with clean cloth or paper towel.
2. Take 1 tbsp oil in a kadai (wok) and fry cashew nuts, cinnamon, cloves, ground nuts, sesame seeds until they change their color. Transfer these into mixie jar and keep aside.
3. Take 1 tbsp oil and fry onions and chillies till transparent. Add this mixture to the mixie jar.
4. Add to the above made mixture chilli powder, salt, ginger garlic paste and grind this to a thick paste.
5. Take a small kitchen knife, make plus shaped slit on eggplants. Take care not to cut until the end.

Method:

1. Stuff the eggplants with the paste.
2. Take a pressure cooker, heat oil, add musturd seeds and the left mixture to this hot oil and fry for a while.
3. Add little water to this mixture and let it it boil for a while.
4. Add the stuffed eggplants to this mixture.
5. Add tamarind water, close the lid and cook till 1 whistle sound.
6. Open the cooker upon cooling. Transfer into a serving bowl.

You can reheat in the cooker without closing the lid by stirring lightly (you do not want the mixture come out of the eggplants) for a minute.

Garnish with Cilantro. Serve hot.

Don't forget to leave feedback. If you have any recipes you would like to share, please email us your name, email (want to publish or no?) and the recipe at info at spicesandrecipes.com.