|
Hi,
My name is Raji Balakrishnan. I stay in Cincinnati with my Son Anand and daughter-in-law Vidya. I make Stuffed Eggplant, a delicious dish which my family loves to eat. Hope you enjoy it. My email is viduandy@earthlink.net.
|
Stuffed Eggplant
Ingredients
1. Eggplant 8-10 (small).
2. Dhaniya 50 gms.
3. Chana dal 50 gms.
4. Asafoetida little.
5. Full Red chillies 8-10.
6. Oil 1/2 cup.
7. Tamarind liquid 1/4 teaspoon.
8. Salt to taste.
9. Mustard seeds 1 spoon.
Method :
- Fry Dhaniya, Red Chillies, Chana dal and Asafoetida in a pan with little oil.
- Then grind it to dry paste without adding water. And then add salt to taste.
- Slice each Eggplant with 4 cuts in such a way that you have sufficient space to stuff the paste into eggplant. Remember that each Eggplant should be one piece with cuts at the top for the filling.
- Stuff the Eggplant with dry paste properly.
- Put oil in pan and add mustard seeds. Wait till they splutter. Then add the stuffed eggplants and over them add the tamarind liquid.
- Cover it with a lid and fry them at medium heat.
- Attend the pan every 5-7 minutes and add oil if necessary. After 15-20 minutes, eggplants will be cooked.
- Garnish it with Corainder leaves and serve hot with rice.
|
|
