Friday, 23 September 2011

Stuffed Eggplant Curry



8 small indian eggplants
4 tbs oil 
1 onion sliced
1 tsp cumin seeds and musturd seeds 
cilantro 
ghee for serving 


Masala powder

1 tbs coriander seeds
1 tbs cumin seeds 
1/2 tsp methi seeds 
5 to 6 curry leaves 
4 dry red chillis
2 tbs oil 
salt
Heat 1 tbs oil in a pan add all the masala ingredients , roast on low flame until golden , cool and grind to a fine powder along with salt 
.
Add 1 tbs oil to masala powder ,mix well and keep aside 
Clean eggplants with water , pat dry and place them in a pan in 1 layer , drizzle
2 tbs of oil , cover with lid and cook on low flame for 15 min until soft ( turning in the middle with out burning)
.
Once eggplants are cooked completely , remove from pan and let them cool
.
Take cooled eggplants ,slit inthe middle and stuff 1 tsp of masala powder , stuff the remaining masala in to all the eggplants
.
Heat 2 tbs of oil in a pan add cumin seeds and musturd seeds ,add sliced onions
sprinkle a pinch of salt on onions , place stuffed eggpants and roast on low flame for another 15 min
.
Sprinkle with cilantro

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