Dre@m

Passport & Plate - Kalonji baingan

Ingredients
12 small eggplants/
brinjal/baigan of
equal size
3 tbsp oil
1/4 tsp cummin
seeds/jeera
1/4 tsp mustard
seeds/sarso
1/4 tsp nigella
seeds/kalonji
1/4 tsp fennel
seeds/saunf
1/8 tsp fenugreek/
methi
For stuffing
4 red chilli
1 tbsp coriander/
dhania seeds
1 tsp mustard
seeds/sarso
1/2 tsp cummin
seeds/jeera
1/2 tsp nigella
seeds/kalonji
1 tsp fennal/saunf
1/2 tsp ajwain/
caraway seeds
1/2 tsp fenugreek
seeds/methi seeds
1/2 tsp tumeric
powder
1 tsp amchur
powder
1/2 tsp chilli
powder
salt to taste

 

How to prepare this recipe
1: Dry roast red chilli, coriander,
mustard, cummin,
kalonji,methi,ajwain,saunf till the
nice aroma will come ,then cool it
and make fine powder .
2: Add turmeric powder,amchur
powder,chilli powder and salt and
mix properly .Then add little water
to this mixture so it binds mildly.
3: Wash the eggplants ,cut the stem
little bit and then cut through the
eggplant with a pluse sign upto
the stem as shown in the pic.Stuff
the eggplants with the prepared
stuffing carefully
4: Heat oil in the frying pan and add
cummin,mustard,kalonji,saunf,and
methi seeds and fry till cummin
splutters ,once it splutters arrange
the stuffed eggplants in the pan
and cover the pan with a lid and
cook in the low flame .Roll the
eggplant occasionally to ensure it
cooks on all sides.
5: Once it soft and cooked on all
sides add the remaining leftover
masala with some salt and stir
softly , cover and cook for another
min and swith off the flame
Enjoy you stuffed eggplants with
hot steamed rice or rotis

 

The story behind this recipe
This is my mother's recipe. She use to cook this and and as a school going child i really loved it a lot.