Saturday, May 8, 2010

Stuffed Japanese Eggplants

I found these beautiful, long baby eggplants at our farmers market. So I tried my MIL's delicious curry.

Stuffed Japanese Eggplants
6 baby eggplants (long variety)
Grind to paste
1/4 cup cilantro/coriander leaves
2-3 cloves of garlic
2-3 green chilies (more or less per desired heat)
1/2" ginger, peeled
1/2 tsp red chili powder
1 tsp sugar
salt to taste
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida
1. Rinse and dry the eggplants. Make 4 - 5 slits width wise keeping the stem in tact.
2. Stuff the ground masala in the slits.
3. Heat oil in a pressure pan. Add the tempering ingredients.
4. As they sizzle, carefully place the stuffed eggplants and remaining masala. Fry eggplants from all the sides for about 9 - 11 minutes on a low flame.
5. Add 1/4 cup water. Pressure cook for 2-3 whistles.
6. When the pressure drops of it own, open the pan. Adjust the gravy adding more water if needed.
Note -
This curry can also be made without pressure pan. However, pressure cooking ensures uniform cooking and expedites the overall cooking process. If not using pressure pan, you can cover the saucepan with a lid and let it cook checking for doneness of eggplants from time to time.


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