The original recipe asks for longish baby eggplants which are very difficult to find here. But this summer, my generous neighbor shared her baby zucchinis with me. I thought of using my MIL's stuffed masala for these beauties.Bharela Zucchini nu shaak
Stuffed Zucchini
Ingredients
5 baby zucchinis, stems removed, make pockets around the length, thus, leaving each zucchini whole
Grind to a smooth paste
1/2 cup fresh cilantro/coriander leaves
2-3 green chilies (more or less per taste)
2 garlic cloves
1 tsp coriander-cumin seed powder
1/2" ginger
1/2 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp Gujarati Garam Masala
1/2 tsp sugar
salt to taste
Tempering
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
Method
1. Stuff green paste in the pockets of each zucchini. Leave remaining green masala aside
2. Heat oil in a saucepan. Add tempering ingredients.
3. As they splutter, switch the gas to low. Place the stuffed zucchinis carefully. Add remaining green masala and 1/4 cup water. Cover and let it cook for about 7 minutes.
4. Flip the zucchinis. Cook for another 7 minutes or so. The vegetable should be cooked but still hold its shape. It shouldn't be mushy.
5. If needed add more water.
Note -
1. The original recipe calls for long baby eggplants.
