| By : Nidhi Agarwal ( Posted on :03 Oct, 2006 ) | Total Views : 337 | Previous | Next |
Ingredients:
8-10 small eggplants, slit lengthwise into four without cutting tops
2 boiled potatoes, peeled and mashed
2 tbsp gram flour (besan), sieved and lightly roasted
2 onions, finely chopped
2 tomatoes, chopped finely
1 tsp cumin powder
1 tsp garam masala powder
1/2 tsp chili powder
1/2 tsp turmeric powder
1 tsp sugar
Salt to taste
1/2 tsp dried mango powder (amchur powder)
1 tbsp coriander leaves, chopped.
Method:
Mix all the ingredients except onions and tomatoes with very little water to make an almost dry filling. Stuff this mixture in the slit eggplants.
Arrange in a shallow dish. Steam in a pressure cooker, without weight for 10 to 12 minutes till tender. Allow to cool.
Heat oil in a pan and lightly roast onions. Then add tomatoes, a cup of water, little salt and stir.
Now add the eggplants, cover and allow to simmer on a low flame until the gravy is thick.
Sprinkle coriander leaves and serve with roti or pulao rice.
Serves: 4-6.
Preparation time: 35-40 minutes.
