Tuesday, 2 May 2017


Prep Time  : 10 mins
Cooking Time  : 20 mins
Serve  : 2

Eggplant /baingan  -   4 long size
Crushed peanuts  -  1/2 bowl
Ginger garlic paste  -  1 tsp
Fennel powder  -  1/2 tsp
Dry mango powder/amchur powder  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Coriander powder  - 1 tsp
Asafoetida  -  1/4 tsp
Salt  -  to taste
Oil  -  4 tbsp

Wash and clean the eggplant.
Stalk trimmed and partially slit into quarter.
Heat one tbsp oil in a pan
Add crushed peanuts and all the spices and saute for one mins and keep aside.
Now stuffing is ready.
Heat one tbsp oil in a pan.
Add eggplant and saute for one mins in a low flame.
Stuff  the filling in the eggplant.
Heat oil in the same pan.
Add stuffed eggplant and leftover spices and cover it and cook in a low flame.
When color of eggplant becomes lightly brown then turn over another side.
Serve hot with rice or chapatis.