Hi Buddies,
This is my ammamma’s (grand mom) recipe. This has a very special flavor and love its aroma :).I cook this regularly as it takes not more than 15 minutes and very healthy. Try this quick yet tasty recipe!!!
Preparation Time: 20 minutes
No of Servings: 4
Ingredients:
Egg Plants: 4 (long)
Green Chili: 1 (As per taste)
Salt: as per taste
Coriander: 1 bunch (big)
Ginger: small piece (1 ½ inch)
Water: Little
For Tempering:
Oil: 2 tbsp.
Mustard Seeds: 1 tsp.
asafoetida/Hing: pinch
Method:
- Wash and cut long eggplant into 2 inch pieces.
- Further slit each piece into 4 sections (only till half way) and place them in salt water.
- Make a paste of coriander, ginger, green chili and salt using 1-2 tbsp. of water.
- Stuff the cut pieces with this paste (you can use spoon).
- Heat a pan with 2 tbsp. of oil and add mustard seeds, and hing.
- When they start crackling, add the eggplants and cover it with lid.
- Stir in between and sprinkle little water. Cook it for 10 mins (depends on how tender it is) and turn off the heat.
- Serve it with hot rice and ghee!!!
Notes:
If you like to add garlic, add it to the paste.
