Stuffed Baby Eggplant with Indian spices and stir fried with tomato gravy !
During fall and summers we often make this stuffed vegetables which easily stays well for 2-3 days ,though we can make many variety of stuffed vegetables but baby eggplants are so popular that we have numerous variation of making them .Every region in India has there own favorite way of making them.
I make it regularly and everyone enjoyes it but its definately on the menu when my sister visits . It's one of her favorites . Baby eggplant is generally available in Asian grocery stores , but if that's not avaibale you can also use japanese thin and long eggplants and slice it in the center. Then cut it into 2 or 3 pieces and then stuff them with the masala and cook just like this one .
Though there are few popular variation of making Stuffed Baby Eggplants, in southern part of India ,tamarind and coconut is used to make eggplant and in Maharashtra and Gujarat they use peanuts,gram flour for stuffing. I usually make this simple and delicious version of Stuffed Baby Eggplants . Traditionally mustard oil is used in the recipe but it does have a strong smell and my kids don't prefer it too much .
I have used fresh coriander with the dry spices but you can also use fresh fenugreek leaves (methi) instead.
I love making stuffed eggplants but it does takes some time to stuff the brinjals and then cooking them in a pan but its worth the wait .
You can make this recipe in the instant pot too , follow the instrucions just as for saute function but then close the lid and pressure cook for 5 min .
This goes really well with rice , naan and parathas . Enjoy !!
2 - The brinjal stalks should be green and fresh, don't remove them .
3 - With a sharp knife make 2 or 4 slits in the brinjals , be careful not to cut all the way through .
4 - In the microwave warm the oil just for 30 seconds .
Stuffing
5 - In a bowl add mango powder,salt,turmeric, coriander powder, chili powder, crushed fennel , salt and asafoetida
6 - Add 2 tbsp warm oil in the spices and mix, now add chopped fresh coriander and mix properly.
7 - Stuff the brinjals with this prepared stuffing spice mix.
8 - Add mustard seeds ,cumin seeds in the oil and when seeds start crackling add pinch of turmeric and the tomato puree, curry leaves , ginger and salt .
9 - Add the stuffed brinjals in the pan
10 - Sprinkle any remainig stuffing masala over the brinjals the garam masala and salt to taste .
11 - Cover the pan with a lid and cook on low heat .
12 - Gently stir and turn the brinjals 2-3 times and cook for about 10-12 minutes , till done ( soft byt still hoding shape ) Serve with roti, poori or daal-rice combo.
Everyone in my house loves Poori. It is our favorite bread of all indian breads.There is something magical about that crispy yet soft poori which makes you fall in love with them instantly .
This is perfect for a middle of the week dinner when I am bored of eating the many vegetables .This curry is cooked in a spicy onion tomato gravy and I am sure you will make this often for your family !!
I can eat spinach any which way- raw in salads or cooked in creamy curries.You can make it make for weeknights and Serve the dish with a side of basmati rice. Also, this dish makes great leftovers. The spinach sauce tastes even better the next day!
Yay finally found a recipe that we all love ,These brownies were not too fudge but are moist, and chocolaty, with crispy edges and crackly tops. It calls for basic pantry ingredients and as for a gluten free recipe just use 1-1 gf baking flour. It’s hardly more difficult than using a mix. Try it today😊
15 Baby Eggplant 
Neha's Vegan Kitchen on Rajasthani Pitor Sabji – Chickpea Flour Tofu Curry – Burmese Tofu Curry: “The traditional recipe does ask for yogurt but I did make this without because I add it in the curry.…” Feb 12, 21:19
on Rajasthani Pitor Sabji – Chickpea Flour Tofu Curry – Burmese Tofu Curry: “I think you forgot to add curd 😉” Feb 4, 05:44
