Ingredients:
Eggplants small: 6-7
onions: 1 medium grated
spices: coriander powder 2tsp, turmeric pd 1/2 tsp, salt, Amchur pd 1tsp, fennel pd/saunf 1/2tsp, red chilli pd 1/2 to 1 tsp.
Panch puran masala About 1-2 tsp (grounded coarse) get at Indian stores.
Coriander leaves to garnish.
METHOD:
Eggplants small: 6-7
onions: 1 medium grated
spices: coriander powder 2tsp, turmeric pd 1/2 tsp, salt, Amchur pd 1tsp, fennel pd/saunf 1/2tsp, red chilli pd 1/2 to 1 tsp.
Panch puran masala About 1-2 tsp (grounded coarse) get at Indian stores.
Coriander leaves to garnish.
METHOD:
1. Wash baby eggplants.
2. Slit them either one side OR make 2 cross sectional slits on the broader end going halfway.
3. Mix all spices in the onion nicely
4. Stuff each eggplant with the spice onion mixture nicely.
(Note: You may omit onion & just stuff spices if u wish.)
3. Mix all spices in the onion nicely
4. Stuff each eggplant with the spice onion mixture nicely.
(Note: You may omit onion & just stuff spices if u wish.)
4. Heat 2 tbs oil in a karahi or pan. Add 1tsp cumin seeds,& little Hing/Asafoetida. Add the stuffed eggplants. Stir lightly, Sprinkle little salt & red chilli pd. Stir & after a min. cover it with a lid & let them cook on low to medium heat.
5. Turn over the eggplants to cook & roast them on all sides every 2-3min.
5. Turn over the eggplants to cook & roast them on all sides every 2-3min.
6. Once the skin softens, remove the lid & let them roast to deep brown/black color. When done, garnish with coriander leaves.
Serve hot with rotis or paranthas.
Serve hot with rotis or paranthas.