Description:
This is traditional Maharastrian dish made with spices, specially “Kala Masala”. It taste deliciously Spicy.
Ingredients (serving 4 people):
- 8 eggplants/brinjals
- 2 tbsp oil
- ยพ cup coarse peanut powder (peanuts should be roasted before grinding)
- ยผ cup shredded dry coconut (roast it just to remove its rawness, do not roast to brown)
- 1-inch ginger
- 8-10 garlic pods (if pods are bigger take relatively less count)
- 2 tsp cumin seeds
- ยผ tsp of asafoetida (hing)
- 1 tsp roasted sesame seeds
- 2 tsp cumin-coriander powder
- 1 tbsp red chili powder (or as per your spice level)
- 1 ยฝ tbsp Kala masala (black masala, in Maharashtra we often use this masala) If you don’t have Kala masala you can use garam masala
- 1 tbsp fresh coriander
- 1 ยฝ tsp salt (or as per your taste)
Procedure:
Wash eggplants thoroughly, take 1 eggplant to slit it into four but do not cut it all the way through. In a similar way cut all eggplants (you can see in the picture), freshly cut eggplant put in saltwater to prevent from getting black from inside.
Take a mixer pot, add in ginger-garlic, coconut, sesame seeds, cumin-coriander powder, red chili powder, Kala masala, fresh coriander, and salt. Grind it well.
Take peanut powder in a bowl, add the grinded mixture to it and combine it well together.
Fill this stuffing into slitted eggplants, if masala remains use it later to thicken the curry.
Take a deep bottom pan over medium heat, pour oil, add 1 tsp cumin seeds, stuffed eggplants and saute it for 2-3 min. Cover the pan and let it cook for 8-10 min over medium-low heat.
Further, add remaining masala,hing and saute well for 2-3 min. Now add 1 ยฝ cup hot water and mix it well(adjust water quantity as you want). Cover it again and let it cook for another 10-15 min over medium-low heat (or till eggplants get cooked).
Turn off the flame and serve it with roti or bhakri (Indian millet bread).
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