Masala Bhare Baigan (Spicy Stuffed Eggplant)

Ingredients:

8-10 baby eggplants (brinjals/baigan)
1/4 cup oil
1 medium size onion
1 inch piece of ginger
3-4 garlic cloves
1 teaspoon cilantro seeds
1/2 teaspoon cumin seeds
1 teaspoon sesame seeds
1 teaspoon dry coconut powder or fresh grated
1/4 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon amchur (mango powder)
1/2 teaspoon red chilli powder
Salt to taste

Preparation:

Wash eggplants thoroughly. Make slits length wise and don’t remove the stems. Keep aside.

Roasting and Grinding of Masalas for stuffing:

Chop or slice onions, ginger, and garlic. Dry roast on a tawa until all three are lightly brown.
Dry roast cilantro seeds, cumin seeds, sesame seeds.

Grind all roasted ingredients above along with coconut powder by adding 1-2 tablespoons of water to make a paste. Mix garam masala, turmeric powder, amchur powder, red chilli powder, and salt in to the paste. The stuffing is now ready for the eggplants.

 
Stuff the above mixture/paste into the slits and store the left over mixture in the refrigerator.

 

Heat oil in a pan.

Add the stuffed eggplants and sauté for 1-2 minutes on a medium flame.
Cover with the lid for 5 minutes until all eggplants soften.
Cook each side for 2-3 minutes without disturbing. Stir gently.
The oil begins to separate when fully cooked. Turn the flame off.
Garnish with lemon wedges, green chillies, and serve hot.
Great combination with butter nan and paranthas.