July 28, 2005

Stuffed Baingan (Brinjal)

Stuffed Baingan recipe

Eggplants – ½ kg, round and medium-sized ones
Split peas dal – 2 teaspoons
Urad dal – 2 teaspoons
Coriander seeds – 2 teaspoons
Red peppers – 8-10 whole
Salt – 1 teaspoon or as desired.
Oil – one teaspoon

Method: Fry coriander seeds, split peas dal, and red peppers in oil. Grind them into a thick paste. Cut eggplants into two or three cylindrical pieces by making vertical slits at right angles. Do not cut through. Stuff the eggplants with the ground paste. Use one teaspoon or two for each piece. Heat oil in a non-stick fry pan and fry stuffed eggplants keeping the stove at low heat. Cook it covered with a lid for approximately 10 minutes or until the eggplants turn almost black in colour and the skin shrivels. Serve hot. Enjoy!