Description
These baby egg plants are slit and stuffed with a spicy masala and then left to simmer in a rich and spicy curry.
Ingredients
Scale
- 6–8 small Eggplants (Baby baingan)
- 1 Large Onion
- 1 Tsp Ginger Garlic paste
- 1 green chilli finely chopped
- 2 tbsp chickpea flour or besan
- 1 tsp dry mango powder or amchoor
- tsp turmeric/Haldi powder
- 1 tsp corriander/dhania powder
- 2–3 tbsp olive/cooking oil
- 1 tsp cumin seeds or jeera
- Salt to taste
Instructions
- Wash and split the eggplants into four parts, while keeping them together at the stalk. Keep them aside.
- Put all other ingredients except cumin seeds and oil, in a mixer/blender and make a smooth paste.
- Fill the split eggplants with half of the paste.
- Heat olive oil in a pan, add cumin seeds and let’em spatter.
- Let us start roasting our eggplants in the oil and cover till cooked, ensure that you turn the eggplants and cook well from all sides.
- Once both sides are cooked, put the remaining paste and cook for another 10mins on a low flame to prevent from burning.
- Prep Time: 15 mins
- Cook Time: 30 mins