STUFFED EGGPLANT (BHARELA BAINGAN)

INGREDIENTS:

3 tblsp roasted groundnuts powdered coarsely 

salt  to taste
3 medium onions very finely cut
2-3 tblsp oil 
8-10 baby eggplants/brinjals
1 tsp garlic-ginger paste or grated
1 tsp garam masala
1 tsp chilli powder
1 tsp coriander powder 
1 tsp cumin powder
3 tblsp grated fresh coconut 

 

METHODS:

 

Wash and the clean brinjals.

Make 2 slits to form a cross.

Leave the stalks intact if you want 

Drop them immediately into cold salt water.

Mix the onions, coconut, all dry masalas, ginger-garlic paste, well and make a smooth filling.

Stuff some of this mixture into each slit of the brinjals.

Heat up oil in a heavy or non-stick pan, slide in the brinjals slowly.

Cover with remaining mixture.

Mix in 2 cup water.

Simmer (boil slowly at low temperature) on low, covered till done.

Stir once or twice in between.

Stir fry till brinjals are soft to touch.

Serve hot with chappatis.

 

DHOKLA (GRAM FLOUR BREAD)

INGREDIENTS:

350gms Gram flour (Besan)
1cup Curd/Yoghurt (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
1tsp Mustard Seeds
2tsp Oil
Cilantro leaves (chopped)
Shredded coconut for garnishing

METHOD:

• In a bowl add gram flour (besan), Curd and water.
• Mix well and make a smooth batter. The batter should be of thick consistency.
• Add salt and set aside for 4 hours covered with a lid.
• Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
• Keep the steamer or cooker ready on gas.
• Grease a baking dish (it should fit in the steamer or cooker).
• Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
• Add this to the batter and mix well.
• Pour the batter into the greased pan and steam for 10-12 minutes or till done.
• Cool for sometime and cut into big cubes.

• Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
• Garnish the dhokla with cilantro and coconut
• Serve with hari chutney.