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Baingan Hariyala

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Hariyala baiganIngredients:
 
- 8 to 10 small sized eggplants (Indian brinjals)
- 1/2 cup vegetable oil
- 1/2 tsp mustard seeds
- 1 tsp turmeric
 
For filling
- 1 tbsp finely minced green onions
- 2 tbsp finely minced carrots
- 2 medium garlic cloves minced
- 1/4 cup finely minced cilantro
- 1/2 cup besan / gram flour
- 2 tsps goda (Maharashtrian) masala
- Salt to taste
 
For gravy
- 4 cups cilantro leaves
- 1 cup chopped green onions
- 2 medium garlic cloves minced
- 2 small green chillies (more if spicy desired)
- Salt to taste
 
Method:
 
Mix all the ingredients for the filling. Sprinkle a little bit of water so that the mix becomes sticky. Cut the eggplant stem (green part) and make plus shaped slits along the length of each eggplant. Stuff the filling in the slits. Heat the oil in a flat bottomed non-stick pan, add mustard seeds and turmeric, and place the eggplants in the hot oil. Turn the heat to medium, cover the pan and let the eggplants cook well until they start to become tender. Turn sides mid way so they cook well on the other side too.
 
Mix all the gravy ingredients in a blender. Add a little bit of water to make a thick green paste.
 
When eggplants start to get tender, add the green gravy to the pan and coat the egplants well. Cover and cook on medium low heat until eggplants look cooked and tender. Serve steaming hot with naan, roti or paratha. Also tastes good with steamed rice.