Sunday, April 16, 2017

Posted by Mala at 1:00:00 AM No comments
Purple brinjals / eggplants keep diabetes in control, help the heart, healpful to the brain, helpful in producing iron, facilitates weight loss, helps in digestion, helps you maintain a flawless skin and has amazing anti bacterial properties.
These eggplants are stuffed with a unique stuffing, then tossed in a gravy and this proves to be one of the tastiest side dishes for chapathis/rotis.
Please refer to my Glossary for any unknown terms



Ingredients
Purple brinjals - 6, washed, wiped and slit into four, keeping the stems intact

For stuffing
Pearl onions - 12, very finely chopped
Tomatoes - 2, grated
Coarsely powdered roasted peanuts - 3 tbsps
Chilli powder - 1 1/2 tsps
Dhania powder - 1 tsp
Jeera powder - 1 tsp
Salt to taste

For the gravy & seasoning
Cooking oil - 4 tsps
Turmeric powder - 1/2 tsp
Jeera - 1 tsp
Black sesame seeds - 1 tsp
Onion - 1, finely chopped
Green chilli - 1, slit
Tomatoes - 2, finely chopped
Tamarind paste - 1/2 tsp
Sambar powder - 1/2 tsp
Salt to taste

Recipe Cuisine: South Indian; Category: Lunch/dinner
Prep time: 15 mts; Cooking time: 30 mts

Serves 2-3

Brinjals washedm wiped and slit; all the stuffing ingredients mentioned above piled up together


Stuffing mixed up nicely; brinjals stuffed generously; just 1 tsp of stuffing  remaining.


Arrange them in a microwave steamer, and microwave for 4 minutes, this is just to keep the spices inside the brinjals intact.


After microwaving, brinjals become firm, stuffing stays inside well.


Cooking oil heated up in a pan, turmeric powder, sesame seeds and jeera seasoned, then slit green chilli and onions added, sauteed for 3-4 minutes, then sambar powder added

After the onions become golden, add the chopped tomatoes, tamarind paste and salt to taste, saute well till the tomatoes become mushy, pour water to immerse the tomatoes and onions.


Gently arrange the stuffed and microwaved egg plants,toss gently, then cover with a lid, flames on the lowest. After a little while, turn them over gently, both the pictures on the top show the brinjals half cooked and 3/4 cooked.


Gravy has reduced considerably, brinjals have become well shrunk and cooked.


Serve this wonderful gravy hot-hot with soft phulkas or any kind of rotis.


This post first appeared in www.malpatskitchen.com












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