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Thursday, September 23, 2010

SIMPLE STUFFED EGGPLANTS & POTATOES

Popularly called Bharelu Shaak in Gujarati & my top favorite in Sabzis, stuffed eggplants & potatoes in spicy tomato gravy ... Traditionally cooking this Sabzi required a lot of pre-preparation but this recipe is a simple no fuss alternative ..

RECIPE SERVES 3

INGREDIENTS

11 small eggplants (ringan) as shown in the attached picture

If you find small round potatoes (like Dum Aloo potatoes), then you will need 6 of these

If you are using the regular big size potato, then you will need 1 potato - cut in 1/2 & each 1/2 piece in 6 pieces = 12 pieces (Cut & place in a bowl of water)

Puree of 2 tomatoes

1. FOR FILLING IN THE VEGETABLES : Mix 5 tablespoons Dhaanajeeru (dhaniajeera powder), 5 tablespoons Red Chilli powder, 1.5 teaspoons salt, 1/4 teaspoon Garam Masala (optional), 1 tablespoon sesame seeds coarsely ground (optional) & 1 tablespoon roasted peanuts coarsely ground (optional)

2. FOR TADKA (VAGHAAR) 1/3 cup oil, 2 teaspoons jeera, pinch of hing - 3 tablespoons Besan for roasting

After Besan has roasted on 4/10 flame for 3-4 minutes, add 2 tablespoons Garlic paste, 1/2 tablespoon Ginger paste, 1/2 tablespoon Green chilli paste

3. FOR ADDING IN TOMATO GRAVY : 3 cups water, 1 teaspoon salt

METHOD

1. Mix Spice Set 1 as mentioned above. Wash eggplants & dry them with a kitchen towel. Remove the green tip portion. Hold it with the smooth rounded side up. Make 2 slits in the eggplants ( 1 vertical, 1 horizontal) Slit upto center of eggplant. Hold the eggplant with one hand slit side up & with a small spoon, fill in the masala (in horizontal & vertical slits fully). Repeat for all eggplants.

If you are using the Dum Aloo kind of small potatoes, repeat the same steps for potatoes too after peeling the potatoes. Keep eggplants & potatoes in a separate dish after filling.

2. Keep 1/3 cup oil for tadka (vaghaar) in a saute pan with a broad base. After oil heats, add 2 teaspoons jeera, pinch of hing. Add 3 tablespoons Besan for roasting, stir continously to evenly roast Besan.

After Besan has roasted on 4/10 flame for 3-4 minutes, add 2 tablespoons Garlic paste, 1/2 tablespoon Ginger paste, 1/2 tablespoon Green chilli paste

3. Add tomato puree, 3 cups water, 1 teaspoon salt, all the filling masala that is left & mix.

Add stuffed eggplants first mix, reduce flame to 3/10 setting, cover with a lid (use an edged plate that can hold water in it or cover with glass lid of the saute pan)

Let it cook for 10 minutes undisturbed.

4. After 10 minutes, open lid, mix lightly once, add potatoes, mix, cover & cook undisturbed for 10 minutes.

5. Open lid after 10 minutes, mix lightly, cook again for 10 minutes undisturbed.

Check if eggplants & potatoes are cooked by inserting a sharp knife, it should pierce easily.

6. Switch off the gas. Garnish with fresh cut cilantro.

7. Serve with hot chapatis or parathas, yogurt.

Prepare & enjoy !!!

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