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Traditional Heritage
Stuffed Baby Eggplant
Ingredients
- 2 pounds Indian eggplant (round/medium)
- 2 tablespoons roasted sesame seeds
- 2 tablespoons roasted coconut (optional)
- 2 tablespoons roasted peanuts
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- ¼ teaspoon fenugreek
- ¼ teaspoon mustard seeds
- 1 teaspoon fresh grated ginger
- 2 teaspoons garlic paste (or 4 cloves mashed)
- ½ teaspoon tamarind or lemon juice
- ½ cup oil
- 1 large onion
- 1 tablespoon lemon juice or tamarind
- ½ bunch coriander leaves, chopped
Directions
- Roast sesame seeds, peanuts, and coconut. Grind them into a fine powder.
- Mix turmeric, coriander, red chili, and cumin powders.
- Finely mince the onion.
- Heat 4 teaspoons of oil over medium heat.
- Add mustard seeds and fenugreek; let them splutter.
- Add minced onion, garlic paste, and grated ginger.
- Once the onion turns golden brown, add the roasted sesame, peanuts, coconut, turmeric, coriander, chili powder, and cumin powder.
- Cook for 1 minute.
- Add lemon juice or tamarind.
- Cook for another minute and let the mixture cool.
