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Published October 24th 2019
This recipe is my mother's version of how she liked her baby eggplants. It is spot-on in flavours and soon became a well-deserved family favourite. You probably need to buy a couple of ingredients for this dish but they are totally worth the purchase.
For the stuffing 1 tablespoon coriander seeds half a teaspoon fenugreek seeds 1 cup desiccated coconut 1 teaspoon chilli powder/ paprika/cayenne pepper
half inch tamarind pulp
Dry roast the coriander seeds on low flame till you get a nice aroma. Coriander seeds roast quite quickly and can get burnt so make sure you roast them first and on a low flame. Roast the fenugreek seeds next.
Dry roast the coconut and add the chilli powder to it. Roast till the coconut is slightly brown. Avoid burning the coconut.
- Grind all the above aromatic, well-roasted ingredients (including the tamarind pulp) to a coarse mixture by adding little water.
Once ground add salt as per your taste.
The paste should still be coarse and not sloppy.
Add the chopped onions to this coarsely ground spicy mix for some crunch optional.
4. In your frypan, heat some oil and place the eggplants on their sides.
5. Make sure that they are fried well from all sides. Add any extra oil you think is needed to fry the eggplants.
6. Now add the leftover stuffing and fry till you get a fragrant aroma.
7. Add in some water and close the lid on the pan to allow the eggplants to cook from inside.
8. Cook on lowly flame for 10 mins till your eggplants are thoroughly cooked.
Enjoy it with some steamed rice!
I simply enjoy this way of eating my eggplants. The spices are light and not overpowering and the flavours incredible. The bitterness of the fenugreek blends well with the coconutty texture and mushy softness of the eggplant.
Do try it and let me know if you enjoyed it as much as I do.