(Serves - 4)
Ingredients:
12-15 baby eggplants
Water to soak
3-4 tbsp oil
For the masala powder
2 tbsp peanuts
1 tbsp coriander (dhaniya) seeds
1 tsp cumin (jeera) seeds
1 tsp fennel (saunf) seeds
1/4 tsp fenugreek (methi) seeds
1 tsp red chilli (mirch) powder
1/2 tsp turmeric (haldi) powder
1 tsp dry mango (amchur) powder
Salt to taste
For the gravy
1/2 tsp cumin seeds
Pinch of asafoetida (hing)
1 bay leaf (tej patta)
2 onions - finely chopped
Ginger-garlic paste
Puree of 2 tomatoes
Red chilli powder
Turmeric powder
Coriander powder
Salt to taste
Method:
Make an X shaped cut on the eggplants and soak in water.
Roast peanuts, coriander, cumin, fennel & methi seeds on low flame for 5 mins or until aromatic. Cool and then grind with the remaining ingredients for the masala powder.
Fill the ground masala powder in the eggplants.
Heat 3 tbsp oil in a pan and add all the eggplants. Cover and cook them for 10-12 minutes. Turn in between to cook evenly. Remove to a plate once done.
In the same pan, take 1 tbsp oil. Add cumin, asafoetida, bay leaf, onions. Saute until golden brown. Add ginger-garlic paste, tomato puree, masalas, and little water. Cover and cook for 10 minutes.
Add the fried eggplants, adjust salt to taste. Again cover and cook for 10 minutes.
Enjoy with hot rotis or paranthas.