Thursday, August 5, 2010


This is the typical eastern U.P. style stuffed eggplant or Brinjle. It goes excellent with rice and toor daal.We make the kalonji masala from scratch and that gives the dish extra cleavage.

  • Chinese eggplant 3
  • Salt,red chilli powder 2 tsp.,turmeric powder 1/2 tsp.,amchoor powder 2 tsp.
  • Kalonji masala 3 tsp.(Dry roast 1 cup whole corriander,1/2 cup anise(moti saunf),1/4 cup kalonji or onion seeds,1 tbsp. methi or fenugreek seeds.)On a tawa first put corriander,after 2 minutes add fenugreek seeds,after 1 minute add saunf and a few moments later add kalonji and turn off the heat.When it's cool,grind this and store in a jar.

  • 1/4 cup water
  • 2 tbsp. oil


  • Wash the eggplant and slit it lengthwise.
  • Mix all the powders and add 2 tsp. of oil to wet it a little and then stuff the eggplant.
  • Heat 2 tbsp. oil in a pan and throw the stuffed eggplants in it,sprinkle approx.1 tsp. salt on them and cover them while adding water.
  • After approx.5 minutes,turn them and cover again.
  • Heat should be medium and turn them again after 5 minutes.
  • Let them cook till oil leaves and they are cooked thoroughly.

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