Eggplant/Baingan Stuffed Subji

INGREDIENTS : 

• ▢8 brinjal/eggplant (small)
• ▢1 tsp salt
• ▢water for soaking

• ▢
•  For Masala Paste :
3 tbsp peanuts
• ▢2 tsp sesame seeds / til
• ▢1 tbsp coriander seeds
• ▢1 tsp cumin/jeera
• ▢¼ tsp methi/fenugreek
• ▢1-inch cinnamon
• ▢2 pods cardamom
• ▢4 clove
• ▢2 tbsp dry coconut
• ▢1-inch ginger
• ▢
• ▢
• ▢1 tsp Kashmiri red chilli powder
• ▢¼ tsp turmeric
• ▢1 tsp salt
• ▢¼ cup water

• ▢
• For Curry :
• 
  
3 tbsp oil
• ▢1 tsp mustard
• ▢1 tsp cumin/jeera
• ▢1 chilli (slit)
• ▢few curry leaves
• ▢
• ▢¼ tsp turmeric
• ▢½ tsp Kashmiri red chilli powder
• ▢½ cup tamarind extract
• ▢2 tbsp coriander (finely chopped)

INSTRUCTIONS :

Choose small eggplants for this recipe, rinse under cold water and pat them dry. 

If you like, remove the stem from eggplants and then carefully make a cross (x) in all the eggplants. Do not cut through

.Next step would be to dry roast chana dal and peanuts – cook until you could smell the aroma and be careful not to burn them or they’ll taste bitter. 

Maintain your heat in the lowest setting.

 Allow it to cool completely and then grind them together to their powdered form. 

Roasted spices are easier to grind than un-roasted ones.

Stuff and cook Bharwan baingan/ stuffed eggplants on a medium-low flame, turning occasionally. Add tomatoes, spices and cook until eggplants are soft and tender. 

Taste and adjust seasonings. Garnish with chopped cilantro we can add dry coconut 🥥 fresh one better add ladle masala tak Laving exchange daily masala salt turmeric red chilly ginger past Chana atta two sp roasted add oil make masala staff in baingan same way potatoes

Slow flame cook 55 min in the pressure cooker without city keep small wait  cook by stem