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.
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.
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