Skip to main content

Stuffed Baby Eggplant and Potatoes

I used about 12 really tiny, tender and fresh baby eggplants (no point making this dish if you can't find good ones). I also used the same number of baby red potatoes (again, important to use fresh ones). The skin was so thin, I didn't bother peeling (actually, I was feeling lazy, so just gave them a good scrub). Wash the veggies and remove the eggplant stems. make one deep slit on each one. You could make two (on either side, cris-cross), but these veggies were so small that one seemed enough.

There are different variations of the stuffing. I made two different ones in two days. Here's the one with peanuts:
For the stuffing: Combine about 2 cups fresh coconut + roast and grind about 1 1/2 cups peeled peanuts + 1/2 cup sesame seeds + 1 cup freshly chopped cilantro + 1 tbsp freshly ground ginger + 1/2 tbsp freshly ground green chilli paste + 3-4 tbsp dhania jeera powder (I used 1 tbsp home made dhania jeera and 2-3 tbs of dhania powder) +  1 tbsp turmeric powder +  1 tbsp red chilli powder (as per taste) + 1 tbsp amchur powder + 1/2 tbsp garam masala powder + 1 tbsp sugar (usually we use a lot more sugar, but this version has less) + 3/4 tsp hing (yeah..I lot of hing) + salt to taste. Mix everything properly and stuff the veggies with it.

In a shallow pan, mix about 2-3 tbsp oil + 1 cup water + 1 pinch of baking soda and swirl together and heat. Arrange the veggies snugly in the pan, and sprinkle the remaining stuffing over the top. Sprinkle some more water over the top and cover with a tight lid. Cook on medium heat till the veggies are tender (check with a knife). Sprinkle more water during cooking if required. Garnish with fresh cilantro and serve warm.

Another thing to stuff is smallish onions (which I can't easily find here), and maybe add some green peas towards the end.

The second variation of the stuffing:
Coconut + cilantro + green chilli-ginger paste + dhania jeera powder + turmeric + hing + sugar (good amount) + salt.
I also added frozen Ratalu (purple yam) + frozen lilva (pigeon peas) while cooking the vegetable. Could also add peas.

Comments

Post a Comment

Popular posts from this blog

Jalebi and Fafda

 Fafda:  200 gm Besan (I took about 12/3 cups) - sieve (do not skip) + 1/2 tsp each of salt, papad khar, ajwain + 1 tbsp oil. In one version, I mixed hing and papad khar in water, and added that to the dough. Make a semi-soft dough with water, and knead for about 4-5 minutes. Set aside for 10-15 mins. Heat oil in a kadhai, dip the whole dough in hot oil and knead. Repeat that process a few times, and then make small, oblong shape balls. On a wooden chopping board, push the fafda with the palm of your hand, and remove it with a very thin knife in the opposite direction. Then fry on low-medium heat. Sprinkle with blak salt and black pepper powder.  https://www.youtube.com/watch?v=OODx6IrHoYo&t=202s Jalebi:  In a small pot, add 1 cup of sugar and 1/2 cup water and heat until sugar dissolves. Add saffron, and let it come to boil twice. Turn off the heat, and add some cardamom powder. Set aside. In a shallow pan, heat oil for about an inch or so, and add a tbsp of ghee. In a small bowl,
Post a Comment
Read more

Badam Puri

 Reminder of childhood diwalis... Soak a pinch of saffron in about 2-3 tbsp of milk for half an hour or so. Preheat oven to 350. Mix 2 cups almond flour (ideally freshly ground, but realistically, regular store bought), 1 cup sugar, a tbsp of milk powder (optional), 1 tsp of ground cardamom powder, and the soaked saffron + milk mixture. Start kneading a dough, and add milk a small tsp at a time (this dough needs very little milk, so be careful).  Knead a relatively hard dough (although, I'm not sure if this was the best texture. Next time I might try slightly softer). Divide in two, and roll into 1/2 in ch thick disk between two parchment paper sheets. Cut with a small cookie cutter, and bake for 8-10 minutes, rotating in between until light golden spots appear. I think I might have slightly under baked them, but next time..
Post a Comment
Read more

Take Your Indian Cooking to the Next Level

To my non-Indian friends, who enjoy cooking Indian food..It's a rather long post, but it's meant for those who dream of exotic food all day long and constantly obsess over their ingredients.... Most of you have heard of Turmeric and Garam Masala and Ghee...But here are some ingredients that I think can help step up your game. If you want to move beyond naan, and greasy curries, and understand the beauty and simplicity of simple, home made Indian food, you need to get to know these ingredients. Some of these are short-cuts, but hey, every good cook has some dark secrets. Some of these ingredients sound really scary, but be brave, and just venture into your nearest Indian grocery store to find them, and you will be rewarded with new flavor awakenings. 1. Chaat Masala: It's a mixture of spices, usually sold in small cardboard boxes. I usually buy "MDH" brand, but most brands are good. "Chaat" means  "to lick". This spice is literally lip sma
2 comments
Read more