Many people do not like eggplant and there is a mystery how to use them to make flavorfull curries. The wonder of indian spices is a vegetable like eggplant can become a exotic dish.
This dish is tradionally known as Kalonji Barvan Baingan. Kalonji/Nigella is a dark and mysterious spice that adds flavorful surprise to this dish that will make eggplants taste superb.
The recipe courtesy goes to vah reh vah . His excitement inspired me to try this wonderfull eggplant curry
- 12 small eggplants/brinjal/baigan of equal size
- 3 tbsp oil
- 1/4 tsp cummin seeds/jeera
- 1/4 tsp mustard seeds/sarso
- 1/4 tsp nigella seeds/kalonji
- 1/4 tsp fennel seeds/saunf
- 1/8 tsp fenugreek/methi
- 4 red chilli
- 1 tbsp coriander/dhania seeds
- 1 tsp mustard seeds/sarso
- 1/2 tsp cummin seeds/jeera
- 1/2 tsp nigella seeds/kalonji
- 1 tsp fennal/saunf
- 1/2 tsp ajwain/caraway seeds
- 1/2 tsp fenugreek seeds/methi seeds
- 1/2 tsp tumeric powder
- 1 tsp amchur powder
- 1/2 tsp chilli powder
- salt to taste
Add turmeric powder,amchur powder,chilli powder and salt and mix properly .Then add little water to this mixture so it binds mildly.
Wash the eggplants ,cut the stem little bit and then cut through the eggplant with a pluse sign upto the stem as shown in the pic.Stuff the eggplants with the prepared stuffing carefully
Heat oil in the frying pan and add cummin,mustard,kalonji,saunf,and methi seeds and fry till cummin splutters ,once it splutters arrange the stuffed eggplants in the pan and cover the pan with a lid and cook in the low flame .Roll the eggplant occasionally to ensure it cooks on all sides.
Once it soft and cooked on all sides add the remaining leftover masala with some salt and stir softly , cover and cook for another min and swith off the flame
Enjoy you stuffed eggplants with hot steamed rice or rotis