Spiced stuffed aubergines
Rich, hearty stuffed aubergine curry
Equipment
- Knife
- Chopping board
- mixing bowl
- frying pan
- cooking spoon
- tongs
Ingredients
- 1 cup Mustard oil its preferred, although other oils can also be used
Veggies
- 1 cup diced onions
- 1 tsp minced/chopped garlic
- 1 tsp grated ginger
- 2 cups pureed tomatoes
- 1/2 cup coriander leaves for garnishing
Seeds
- 1 tsp nigella seeds (kalonji)
- 1 tsp carom seeds ( ajwain)
- 1 tsp cumin seeds (zeera)
- 1/2 tsp fenugreek seeds (methi)
Spices
- 2 tsp salt
- 3 tbsp coriander powder
- 1 tsp red chilli powder
- 1 tsp kashmiri chilli powder
- 1/2 tsp turmeric powder
- 1 cube vegetable/chicken stock you can also use maggi masala instead
Instructions
- Wash and pat dry the aubergines. Best is to leave them for half an hour at least to air dry.
- Mix the dry spices in a bowl. Massage the mixed spices on the inside of each eggplant.
- Pan fry aubergines with 2 tbsp oil ( approximately) on a frying pan. Turn them using the tongs and fry on each side until they acquire a golden brown colour. Also they should become tender by the end of this process. Do not fry on one side for too long. This is to prevent them from burning .You might need to turn them few times so they are fully tender from inside. Keep the flame medium during the process. Set aside once done.
- In the same pan heat the rest of the oil. Sauté diced onions, ginger and garlic. Once golden ( not dark brown) add tomato purée, stock cubes or maggi masala (whatever you are using) along with the leftover spice mix. Cook the masala for few minutes until oil begins to separate. Keep the flame medium and keep stirring occasionally to prevent the masala from burning at the bottom.
- Add the cooked aubergines one by one. Add little water and cover cook on low medium. At this point shake the pan occasionally to prevent from sticking at th3 bottom. Do not mix it. Water is added to provide moisture to the dish and give it a silky consistency. It will dry out during the process and will prevent the dish from drying out completely. It shouldn’t take longer than 10 mins as the aubergines are cooked and the masala is fried. We are just blending it together.Garnish with the fresh chopped green coriander and serve with rice, paratha or roti.
