Wednesday, 3 March 2010

Masala Stuffed baby aubergines in gravy.



Masala stuffed baby aubergines in gravy – Whole baby aubergines stuffed with a spicy mixture, steamed and cooked in tomato gravy.

For Gravy:

3 medium ripe tomatoes ( chopped and blended smooth
½ teaspoon salt
2 tablespoons sunflower oil
1 tablespoon tomato puree
½ teaspoon turmeric
½ teaspoon chilli powder
½ teaspoon mustard seeds
2 tablespoons sunflower oil
3 tablespoons water

For stuffing:

2 tablespoons peanuts coarsely ground.
1 tablespoon chick pea flour (besan)
1 teaspoon ground cumin powder
1 teaspoon ground coriander powder
1 teaspoon turmeric
1 teaspoon chilli powder
1 teaspoon salt
1 table spoon sunflower oil



Method:

1. Wash the aubergines and dry them.
2. Make a slit a long the length of the aubergine on one side only. Do not remove the stalk
3. Mix all the ingredients listed in the stuffing list above. It should make a crumbly mixture.
4. Lightly fill the cavity of the each aubergine with this stuffing mixture. (If there is any left over keep aside and can be added to gravy later)
5. Place the stuffed aubergines in a steamer and steam for 20 mins until tender (alternatively can be cooked in microwave in a covered dish for about 8-10 mins till tender.
6. While aubergines are steaming, heat 2 tablespoons of oil in a shallow pan, when hot add the mustard seeds.
7. Add the blended tomatoes and tomato puree and sauté.
8. Add turmeric powder, chilli powder and salt. At this stage you can also add any remaining stuffing you may have and 3-4 tablespoons of water to make thick gravy.(adjust as needed)
9. Cook the gravy till spices infuse in to the tomatoes and the gravy starts to leave oil.
10. Remove the aubergines from the steamer and place over the tomato gravy side by side. Do not stir otherwise aubergines will break.
11. Gently spoon over some of the gravy over the aubergines.
12. Cover the pan and heat through the aubergines on low heat about 5-8 mins.
13. Transfer to serving dish and garnish with chopped coriander.

Serve with Khichdi, Kadhi and Rotla (recipes for khichdi and rotla to follow soon.)



You may like :

Bainghan ka bartha

Submitting to:

Anitas Kitchen-Vegetable marathon-aubergines.

23 comments:

  1. Oh Nayna, you won't belive it I've made today same stuff..kadhi and bharela raviya...yours looks so tasty and delicious...bhat and rotli...and my bhabhi made same in India...

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  2. This looks simply awesome. I love anything stuffed. They look insanely good and taste divine. Am sure your version is a winner!

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  3. those baby brinjals look fantastic in that nice tomato gravy!!! looks delicious!!!

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  4. Wow!!! Stuffed aubergines looks so delicious..nice stuffing ...yummy yumm

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  5. Nice gravy and love the aubergines!

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  6. The brinjals look so tempting...love the yummy stuffing...it must have tasted so good with the puris :)

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  7. Great photo and looks yummy but never tasted it though.....

    http://treatntrick.blogspot.com

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  8. aubergines look very spicy and delicious too!!!!

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  9. Wow!!! the masala aubergines looks really tempting... love that platter...wish I cud have that for today's lunch:)

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  10. Slurppp, thats a tempting and droolworthy stuffed eggplants..yummm!

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  11. Very delicious for sure... It looks so.... but unfortunately aubergines are not for me.... My hubby would love to savor the whole of it..... U have prepared them well & presented them well too..... He would love them with rotis , for sure....

    Ash....
    (http://asha-oceanichope.blogspot.com/)

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  12. Love brinjal in any form...........

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  13. such fantastic recipe..so tasty and delicious..

    www.foodlyrics.com

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  14. I love eggplants, this is mouthwatering.

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  15. This looks wonderful..love almost all the stuffed veggies :-)

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  16. Yummy and tasty stuffed brinjals... Love the way you have showcased them... its so inviting and makes me hungry!!!

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  17. yummy egg plants..
    I love this dish..
    Thanks for the entry..

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  18. wow stuffed brinjals look tempting...what a tempting lunch...lovely dishes

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  19. I grow aubergines and often there are lots of little ones if I don't remove them so they would be great for this recipe, thanks.

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