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Tuesday, July 22, 2014

~ STUFFED EGGPLANT, MIXED VEGETABLE RECIPE ~

STUFFING MASALA

On medium flame, roast 3 cups of besan flour (chickpea flour) for 7-8 mins to get the raw flavors out, making it easy to digest. Keep stirring continuously as the flour tends to burn quite easily.

Transfer the roasted flour in a big bowl, add the following spices

Salt 3.5 teaspoons
Turmeric 1/8 teaspoon
Red chilli powder 1/2 tablespoon
Garlic paste 2 tablespoons
Ginger paste 1 tablespoon
Green chilli paste 1/4 or 1/2 tablespoon depending on how spicy you like it
Coriander powder 2 tablespoons
Garam masala 1/2 teaspoon
Fresh cilantro finely chopped, washed, water drained out completely 1/2 cup
Tamarind or lemon juice 1/2 tablespoon
Jaggery/Dark brown sugar/Sugar 1/2 tablespoon
Kasuri methi 1/2 tablespoon - rub between palms & make it into a fine powder
crush 2 tablespoons each of peanut & sesame seeds into fine powder & add it
Add 2-3 tablespoons oil & mix all the spices & oil very well.

You can stuff baby eggplants, baby potatoes, jalapeno peppers, yams etc. vegetables of your choice.

Slit the vegetables into 4 quarters as shown in the picture .. stuff the spice masala in each.

Heat 2-3 tablespoons oil for tempering in a non stick pan. Once it is hot, add 1 teaspoon cumin seeds, pinch of asafetida. Add all the stuffed vegetables. Add 1 cup of besan flour masala mix, 1-2 cups of water depending on how much curry you wish to make for the vegetable.

Check the taste of the curry .. you might need to add little salt, turmeric, red chilli powder for the additional water that is added.

Reduce flame to medium low, cover & cook for 20-30 mins till all the vegetables are cooked through.

OVEN METHOD:

Preheat oven to 350F. After the tempering, add all the vegetables & the curry in a deep baking dish. Cover the dish with an aluminium foil so that the curry or vegetables don't burn. Make a few slits in the foil for the steam to escape.

Bake for 20-30 mins till all the vegetables are cooked through.

After the vegetables are cooked, sprinkle chopped fresh cilantro on top. Serve hot with rice or any Indian bread.

Prepare & enjoy!!!

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