Description
These baby eggplants are slit and stuffed with a spicy masala, then simmered in a rich curry, creating a flavorful Punjabi-inspired dish.
Ingredients
Scale
- 6-8 small eggplants (baby baingan)
- 1 large onion, chopped
- 1 tsp ginger garlic paste
- 1 green chili, finely chopped
- 2 tbsp chickpea flour (besan)
- 1 tsp dry mango powder (amchoor)
- 1/2 tsp turmeric powder (haldi)
- 1 tsp cumin seeds
- 2 tbsp oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Wash and split the eggplants into four parts, keeping them intact at the stalk. Set aside.
- In a blender, combine the onion, ginger garlic paste, green chili, chickpea flour, dry mango powder, turmeric powder, and salt. Blend to form a smooth paste.
- Stuff each eggplant with the prepared masala paste, ensuring it is evenly distributed inside the slits.
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Gently place the stuffed eggplants in the pan. Cover and cook on low heat for 20-25 minutes, turning occasionally, until the eggplants are tender and the masala is cooked through.
- Garnish with fresh cilantro and serve hot with roti or parantha.
Notes
For a milder version, reduce the amount of green chili. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. Serve with roti or parantha for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6
- Sodium: 300
- Fat: 9
- Carbohydrates: 15
- Fiber: 4
- Protein: 3
- Cholesterol: 0