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Hi friends:
I am Trishna Pati from Orlando,
Florida. I am a regular visitor to the bawarchi site. I appreciate the
variety of recipes posted in this site. Hope you would like this very
tasty and unique recipe of 'Steamed Eggplant'. It is one of the
specialty of Bengal. Email me with your comments at brpati@aol.com
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Steamed Eggplant
Ingredients
1 cup fresh desiccated coconut
1 tablespoon cleaned and soaked mustard seeds
4-5 small eggplant or brinjal
1/2 teaspoon turmeric powder
2-3 green chilies
1/2 cup vegetable Oil
Salt to taste
For Garnishing:
Some mustard oil (optional)
Few green chilies
1/4 cup chopped green coriander/Cilantro
Method:
- Cut the eggplant in 1 inch cubes and soak them in salt water for 1/2 and
hour.
- Grind the coconut, mustard, and green chilies together into a fine paste.
When the paste is ready, take the eggplant out of the salt water.
- In a deep aluminum bowl, mix the eggplant, the coconut mustard
paste, the oil, salt, turmeric powder, and 1 cup of water. Cover and
steam in a pressure cooker for 1/2 an hour or until the eggplant is
cooked properly. You can also bake it in the oven at 350 degree for 45
minutes.
This recipe shouldn't be very dry, it should saucy.
You can serve this dish on a banana leaf and garnish it with slit green
chilies, coriander leaves, and sprinkle some mustard oil before serving.
Serve this with rice. Isn't this yummy!
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