Masala Eggplant

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8 to 10 small eggplant (slit lengthwise into four without cutting tops)
2 boiled potatoes, peeled and mashed
2 tablespoons gram flour (besan), sieved and lightly roasted
2 grated onions
2 tomatoes chopped fine
1 teaspoon cumin powder
1 teaspoon garam masala powder
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon powdered sugar
1 teaspoon salt or to taste
1/2 teaspoon dried mango powder (amchur powder)
handful coriander leaves, minced

Keep eggplant ready. Mix all ingredients except onions and tomatoes with very little water to make an almost dry filling. Stuff this in the prepared eggplant. Arrange in a shallow dish. Steam in a pressure cooker, without weight for 10 to 12 minutes till tender. Allow to cool. Lightly roast onions, add tomatoes and stir. Add a cup of water and little salt. Add the eggplant, cover and allow to simmer on a low flame till gravy is thick. Sprinkle coriander leaves. Serve with bhakri or jawari roti.

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