INGREDIENTS
1/2 kg small round eggplant /baingan (about 12peices)
Medium sized potatoes 2-3
2 tbsp Oil for cooking
Asafetida (just a pinch)
FOR FILLING:
- 3tbsb besan/gram flour
- 1-2 tsp red chili powder(as per preference)
- 1/2 tsp turmeric
- 2 tbsp. coriander powder
- 1.5 tbsp. fennel seeds pounded coarsely/grinded
- 1/2tbsp mango powder
- 3 tbsp. cooking oil
- salt to taste
METHOD:
- Wash and wipe the eggplant and slit lengthwise from the base towards the stalk, just short of the stalk, dividing first into the half.
- Then make another slit dividing each into quarters, thus making space to fill the masala.
- Cut the potatoes lengthwise just like wedges.
- Mix together the filling ingredients and stuff the masala firmly into the eggplant.
- Marinate your potatoes with leftover filling
- Take a wide bottom pan so that all the brinjals/eggplant touch the base of the pan.
- Heat the oil in a pan add a pinch of asafetida
- Add the filled eggplants make sure all are touching the pan base.
- Add marinated potato wedges.
- Cook on medium heat for 30 minutes stirring occasionally.
- Serve hot, garnish with cilantro.
