Long, slim, purple-black skinned eggplants stuffed with a delicious, tangy spice mix. Serve this easy-to-cook dish with hot missi roti and Lehsuni Dal (garlic-flavored yellow lentils).
- 4 baby eggplants washed, stalk trimmed and slit lengthwise
- 1 tsp very finely chopped garlic
- 1 tsp finely chopped ginger
- 1 small onion finely chopped
- 2 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp dry mango powder
- ½ mustard seeds
- 6-8 curry leaves
- Salt to taste
- 3-4 tbsp cooking oil
- Chopped fresh coriander to garnish
- Heat the oil in a skillet on a medium flame. Add mustard seeds and curry leaves, Cook till spluttering stops.
- Now add chopped onion, ginger and garlic, fry for a minute.
- Mix in coriander, cumin, turmeric, red chili powders, dry mango powder and salt.
- Add 2 tbsp of water. Fry till oil separates. Remove the skillet from fire.
- Fill the slits in the eggplants with this spice paste. Keep aside.
- Heat the oil in another heavy bottom pan on a medium heat.
- Add the eggplants and gently stir.
- Cover the pan and cook on slow heat till the eggplants are done. Stir occasionally but do it gently so as to avoid knocking the filling out of the eggplants.
- Garnish with chopped fresh cilantro and serve hot with paratha.
Do you know?
Some sources, particularly in the natural health community, state that eggplant, can cause or significantly worsen arthritis and should be avoided by those sensitive to them.