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INDIAN
RECIPE OF THE DAY (November 16th 2006):
Stuffed Eggplant
by Mahalakshmi
Ingredients: 4 big size egg plants (1lb) (oriental
purple colour preferably), 1 big onion, 1 tsp. cumin
seeds, 2 tsp. chill powder, 1 tsp. chana flour or gram
flour, 3 tbsp. water, 4 big size garlic pods, pinch
turmeric, ginger to taste, 1 tsp. salt, Seasoning materials:
Part A; 3 tbsp. oil, 1 red pepper, 1 garlic pod, Part
B; 1 tsp. gram flour, 1/2 tsp. cumin seeds,1 tsp. black
gram dhal, 1/2 tsp. mustard seeds, 6 curry leaves
Method: 1. 1. Cut 4 garlic pods into small
pieces. 2. Grind coarsely these pieces with 1 tsp cumin
seeds. 3. Add
to this mixture, chilli powder, turmeric, salt and chana
flour. Keep this mixture aside.Slice onion and ginger
into small pieces. Keep this mixture aside. 4. Cut each
eggplant diametrically into 3 or 4 pieces about 1 1/4"
length. 5. Slice each piece lenghtwise leaving space
at the end as not to break all into pieces and keep
them firm together. 6. Stuff them with the mixture in
steps 1-3. 7. Then at medium heat, seasoning procedure
be followed with a non stick pan per procedure given
( takes 4 mins). 8. Add onion and ginger pieces followed
by stuffed eggplant pieces. stir them and add water.
Cover frying pan. 9. After 20 mins, open the lid stir
the contents without breaking the eggplant pieces. 10.
After another 20 mins curry will be ready this is very
delicious with rice.
BON
APÉTIT.....
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