Skip to main content

Stuffed Steamy Eggplant

 Andhraites (People of Andhra Pradesh, South India) love their eggplants/brinjals so much that I have seen all my Telugu friends make something or the other with these lovely violet vegetable. Stuffed, steamed, fried, sauted, chutney, gravy, they will have atleast one of these things done with their eggplants. One such recipe is this one which I got from one of my Telugu friends. I got this recipe about 4 years ago but never tried until recently. Not a good looking dish, I must admit but it tastes absolutely delicious. And it is healthy too as the baby eggplants are steamed all the way. 


Ingredients:
10-12 baby eggplants

For Stuffing:
  • 1/4 cup chana dal (kadala paruppu/bengal gram)
  • 1/4 cup whole coriander seeds 
  • 4-5 dry red chillies
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds 
  • 8-10 curry leaves
  • 1 tsp oil
  1.  Heat oil in a frying pan and roast the above "stuffing" ingredients for 2 minutes until they release their flavour. Remove from heat and allow it to cool for few minutes. Coarsely grind to dry powder. Mix required salt to the powder and keep aside. 
  2. Slit every baby eggplant at the bottom in a criss-cross way and stuff the slits with the spice mix. Reserve the left over spice mix for later use. 
  3. Now steam these stuffed eggplants in a steamer and let it steam for 10-12 minutes until the eggplants are cooked through.
Tempering:
  • 10-12 shallots (finely sliced) or 1 medium onion (finely sliced)
  • 1 tsp mustard seeds
  • 1/2 tsp urad dal (black gram/ uzhunnu paruppu)
  • 1/2 tsp chana dal (bengal gram/kadala paruppu)
  • few sprigs of curry leaves
  • 1 tbsp oil
  1. Heat oil in a kadai (wok) and add the mustard seeds, urad dal & chana dal. Let them splutter. Now add the shallots or sliced onion and saute till translucent. Now place the stuffed eggplants slowly in to the wok and coat the tempering well onto them. Sprinkle the left over spice mix on to the eggplants and mix carefully. Saute well for 4-5 minutes. 
  2. Throw some curry leaves in the end and serve hot with plain white rice and dal or with hot rotis. 

 So healthy and delicious!!

Labels:

Comments

Post a Comment

Popular posts from this blog

3 Ingredients / 3 Minute Microwave PEDAS

It's Celebration time all the way!! Why? Because My FB fan page has just reached 150 "Likes" & am so thrilled. Also, the festivities will start from August in India. First coming up is "Raksha Bandhan", the festival which celebrates the relationship & bond of a Brother & Sister. So I thought of coming up with an easy to make Indian Sweet Dish, "Peda". A "Peda" is a North Indian Milk Sweet mainly consisting of Khoa (thickened whole milk), sugar & other Indian flavourings like saffron & cardamom seeds. Pedas are usually made during festivities or for offerings made in the temple for deities. This recipe is a simple process of the same "time consuming" Pedas where the Milk is kept on the heat for hours to make khoa & then goes to the next process. This is the first time for me as well & I have taken this recipe from "showmethecurry.com" the cookery website of Hetal & Anuja. And I must say
6 comments
Read more

Hundred Thousand Dollar worth Rava Upma (Indian Semolina Polenta)

Now you must be thinking, who doesn't know to make Rava Upma? What is so special about it? Every 5th person residing in India knows to make it and is a common breakfast item in almost all the Indian household. We Indians take this dish for granted. Well up until a week back, even I thought the same about this dish and looked down on Rava Upma. Not anymore. Last week I read a news about an Indian born, New York Chef Floyd Cardoz who won the top prize of £100,000 in an American show called "Top Chef Masters". No prize for guessing, he made RAVA UPMA!! After reading the article, I immediately decided that the recipe of a basic version of Upma must be on my blog. And here I am sharing the if not a "million dollar", then atleast a "hundred thousand dollar worth Upma Recipe". :) Upma is a popular South Indian Breakfast dish, mainly prepared by Semolina. It has a great resemblance with the Italian Polenta. It can be made with many variations by adding vegeta
13 comments
Read more

Paneer Couscous Salad

Last two weeks were so hectic for me that I didn't find time to even open my blog page. Lots of friends coming home, cooking, eating junk, visiting places, our famous festival "Vishu" came up  & finally I ended up getting sick. I am still in bed but was so frustrated doing nothing that I thought let me post one of my healthy salad recipes which I had promised earlier. I saw this salad recipe in one of the BBC cookery shows & was quiet eager to make it. The original recipe suggests the use of Halloumi instead of Paneer. Halloumi is a type of Greek cheese made of mostly Goat's milk. It has the same texture of that as Paneer, hence I used Paneer. Must say, It was quite filling and delicious, perfect for a Summer afternoon. Ingredients: 200 gm couscous 200 ml hot vegetable stock / hot chicken stock 400 g can chickpeas (drained and rinsed) 1 tbsp olive oil 1/2 courgette/zucchini (sliced) 200 gm paneer (Indian Cottage Cheese), cut 1 inch length wise 2 medi
6 comments
Read more