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Friday, August 05, 2005

Masala Eggplant

Lets start with king of vegetables i.e. "Eggplant".
small bringals 15
For the stuffing:
onions 2 medium sized
green chillies 6
ginger 1 inch piece
garlic 5 cloves
tamarind --a large lemon sized ball
oil 1tbsp
salt to taste
corriander powder 1tsp
cumin powder 1/2 tsp
turmeric powder 1/4tsp
Garam masala powder 1/2tsp
For Tampering:
oil 1 tbsp
red chillies whole 5
garlic 8 cloves
mustard seeds 1/4 tsp
cumin seeds 1/4 tsp
curry leaves 8
yogurt 1/2 cup

Method of preparation:

wash and slit brinjals into four, without cutting them through and keeping the stalk intact. Soak in water.
For the stuffing, chop onions, ginger, garlic and greenchillies finely.
soak tamarind in warm water for about half an hour, squeeze and strain the pulp.
In a frying pan, heat oil, add onions and stir-fry till translucent, add ginger, garlic, greenchillies in order.
Add tamarind pulp, salt, coriander poweder, cumin powder and turmeric powder. stir-fry till oil seperates.
Sprinkle garam masala and remove. keep aside to cool.
Grind the masala in a blender to a fine paste. Stuff masala in between the slits of the brinjals and keep aside.
Brush the baking tray with one teaspoon of oil, arrange brinjals and bake them for 15min at 225 degree centigrade.
Once cooked remove them onto a serving platter.
In a frying pan heat one tablespoon of oil, add whole red chillies, garlic cloves, mustard seeds, sesame seeds, curry leaves in that order. Once garlic gets little brown add yogurt and immediately pour over the brinjals.
Garnish with chopped corriander leaves and serve them with rice.


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