Author’s Notes
Stuffed baby eggplant with an aromatic blend of spices.
INGREDIENTS (Serves 4)
6-7 small Indian eggplants
Spice Mix
1/2 teaspoon fenugreek seeds
1/2 teaspoon onion seeds
1 tablespoon coriander seeds
2 tablespoons fennel seeds
4-5 whole dry chilies
4 -5 cloves of garlic minced
1 tablespoon mango powder
Salt to taste
2-3 tablespoons of mustard oil or vegetable oil
DIRECTIONS
Slit the eggplant from the middle to the stem keeping the stem intact.
Mince the garlic.
Dry toast the spice mix until toasty and fragrant.
Blend it to a powder.
Add the garlic, mango powder, and salt to the spice blend.
Stuff the eggplant with the spice blend.
Take a shallow pan and add oil.
Once hot, add the stuffed eggplant in a single layer.
Sprinkle with any leftover spice mix.
Cover and cook on medium heat.
Flip in between. Cook till soft and evenly cooked through.
Serve hot with roti or rice and dal.