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Peanuts Masala Stuffed Eggplant/ Bharwan Baigan

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StuffedBrinjal-3

Baby eggplants stuffed with peanuts and medley of spices and cooked till perfection. Vegan and gluten free!

Whenever I see baby eggplants in the store, I grab them. I love them as side rather than for curry like kuzhambu or sambar. I started to make this before few years when my friend said she tried it. I usually make the classic masala stuffed eggplant. I have already posted the recipe before. I wanted to try a different stuffing. Thought of making mint spices first, then went for a peanut coconut stuffing. It was really good. You should try it! 🙂

My mom has never made this, but my dad said my grandma used to make this often. I don’t make it often 😉 however when I make it I enjoy it as delicacy. I feel eggplant is a versatile vegetable and we could make a lot of dishes with it.

It taste great with dal fry, rasam or even with plan rice.

My favorite eggplant recipes: 30 minute spicy eggplant fry, Eggplant mozzarella baked pasta,Honey Garlic Eggplant, Masala stuffed eggplants,

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Peanuts Masala Stuffed Eggplant/ Bharwan Baigan
Author: 
Recipe type: Main
Cuisine: Indian
Cook time: 
Total time: 
Serves: 10 eggplants
 
Ingredients
  • • Baby eggplant – 10
  • • Peanut oil/ sesame oil – 2 tbsp
  • • Curry leaves – 1 spring
  • • Green Chilli - 2, slit
  • • Dry Red chilli – 2, broken
  • • Salt- for taste
  • • Turmeric powder – ½ tsp
  • • Dry mango powder – 1 tsp

    To Roast & Grind:
  • • Red chilli dry – 4
  • • Peanuts – 3 tbsp
  • • Coconut – 3 tbsp grated
  • • Channa dal - 1 tbsp
  • • Urad Dal – 2 tbsp
  • • Fennel seeds – 1 tsp
  • • Coriander seeds – 1 tbsp
  • • Fenugreek seeds – ½ tsp
  • • Jeera – 1 tbsp
  • • Pepper - 2 tsp
  • • Tamarind – pinch
  • • Garlic cloves – 3
Instructions
  1. Dry roast the ingredients under "to saute and grind" and grind to a smooth paste adding little water with turmeric powder, salt and dry mango powder. Mix well and Set aside.

  2. Wash and slit the eggplants on top of it without removing the stalk. Cut till almost the end to stuff keeping the stalk.

  3. Stuff the ground masala in the slit brinjal as much as possible.
  4. In a kadai, add little oil, add curry leaves, broken red chillies and slit chillies. Now place the stuffed brinjal. Keep the flame medium - low. Simmer the flame and cover the kadai. Add 2 tbsp of water for it to get cooked. Try to keep them intact.
  5. Sprinkle the left over ground masala if any is left over and a little bit of salt.

  6. Keep turning for each 5 minutes and when all sides are roasted, switch off. It usually takes 20 minutes.
  7. Garnish with coriander leaves.
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Parangikai paal Kootu/ Yellow Pumpkin milk based curry

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Paalkootu-3One of the authentic south Indian recipes made from pumpkin and milk. It has a mix of sweet and a spicy taste. It’s a great side to roti/Indian breads or some spicy curry (kuzhambu) and rice.

When I first thought of making this recipe, I was sure I want to have it with something spicy.  I was actually skeptical if I would like it, surprisingly I liked it a lot. So, I made this with some vatha kuzhambu. The combo was perfect. You should try this. It is surely one of the recipes from south India that people don’t do much these days.
Paalkootu

These recipes we should keep doing it just not because it is authentic but also healthy. Pumpkin is good for heart health, eye health and immunity. We think that these days we should have salads more and cut down rice. However I believe we should keep eating these healthy recipes and do more exercises. This will help you make your heart and body fit 🙂

Vegan note: You can use the coconut milk instead of milk.

Other favourite south Indian Recipes: Drumstick masala, Spinach garlic curry, Lemon tomato rasam

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Parangikai paal Kootu/ Yellow Pumpkin milk based curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Pumpkin /Parangikai – 450 gms, cubed
  • Milk – 1 cup
  • Rice flour – 2 tsp
  • Sugar – 1.5 tbsp
  • Salt – to taste

    Seasoning:
  • Coconut oil – 2 tsp
  • Mustard seeds – 1 tsp
  • Urad dal – ½ tsp
  • Red chillies – 2
  • Curry leaves – a sprig
  • Asafoetida/ Hing – a pinch

    Grinding:
  • Coconut – 2 tbsp
  • Green chillies – 2
  • Cumin seeds – 1 tbsp
Instructions
  1. Blend the ingredients under grinding.
  2. Peel the skin, discard the seeds and chop pumpkin into small pieces.
  3. Boil ½ cup water and add the cubed pumpkin with some salt.
  4. Add the blended coconut paste, rice flour, salt to taste, sugar, milk and mix well. Let it boil in medium heat for 5 – 7 mins until the consistency becomes saucy. Switch off.
  5. Heat coconut oil in a small pan, add mustard seeds, when it splutters, add urad dal, red chillies, curry leaves and hing. When the dal turns golden brown, remove from heat, add the seasoning to the curry and mix well.
Notes
You can use coconut milk instead of milk if you want it to be vegan.
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Paneer Babycorn Chettinadu Curry

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Paneer and babycorn  cooked in a curry made with flavorful roasted whole spices and coconut.

Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese which is prepared in a similar manner. I used the tin baby corn instead of boiling some. I have seen that paneer a part of most Indian restaurants menu. This goes well with steamed rice, Pulao, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste. I cut my paneer in this manner, but you can always cut in the way you fancy.

I made these for my office last week and took them. I usually take time to edit and post. I will do them once in a while. I have so many recipes and pictures on my camera that needs to be edited and posted. I am just going to post them all that I had before I click any new ones. Like any other human being, when I am held up with work or due to personal reasons, I just put them away and it’s not the right time for all these I think. However, now I feel I will never have the right time. If this makes me happy and going, I will do this. I really want to post all the pictures and recipes in drafts at least rather than just they die in my drafts. After all, it is all my hard work!

I was thinking what to make with paneer, and what will go with paneer well, then thought of potato or babycorn. Luckily I had babycorn tin in my fridge for a long time, so was just happy with the plan. The combo really worked out! The roasted whole spices does give a different taste and flavor. Try the spices according to your taste.

I have a collection of paneer recipes to look and my other favorite paneer recipes: Butter paneer curry, paneer sandwich, and paneer dumplings

Other favorite baby corn recipes: Baby corn makhani

Vegan note: Use tofu instead of paneer and almond milk instead of creamPaneerbabycornChettinadumasala-3

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Paneer Babycorn Chettinadu Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Blend:
  • Cardamom – 2
  • Cloves – 2
  • Cinnamon – 2
  • Fennel seeds – 1 tsp
  • Garlic – 4 pods
  • Ginger – 1 inch piece
  • Red chilli powder – 2 tsp
  • Coriander powder – 2 tsp
  • Cumin seeds – 1 tsp
  • Coriander seeds – 1 tsp
  • Turmeric powder – ½ tsp
  • Freshly grated coconut/ desiccated coconut - 1 tbsp.
  • Dry methi leaves/ Fenugreek leaves – 1 tbsp.
  • Cashews – 5 whole
  • Poppy seeds/ kasa kasa – 1 tbsp.

    For the gravy:
  • Paneer – 300 gms, fancy chop as you like
  • Babycorn – 100 gms, fancy chop as you like
  • Onion – 1 cup, chopped very finely or blends it
  • Tomato – 1 cup, chopped
  • Green chilli – 1, chopped/slit
  • Oil – 1 tbsp. / unsalted butter - 1 tbsp.
  • Cream/almond milk – 1.5 tbsp.
  • Coriander – 1 tbsp., chopped finely (to garnish)
Instructions
  1. Take 1 tbsp. of butter in a pan, place the paneer cubes and fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step)
  2. Take 1 tbsp. of oil in a pan, add the chopped onions/blended onions and green chillies and sauté till they become translucent. Now add the tomatoes, and salt.

  3. Cook for about 6 minutes on a medium flame till everything gets cooked, turns mushy and oozes out little oil. Add the blended paste and sauté in low flame for 5- 8 minutes till it oozes out little oil on top. Allow this to cool.

  4. Add ½ cup of water, allow it to boil and add washed baby corn, paneer, cream/almond milk, sugar, and boil for five minutes and switch off.

  5. Garnish with chopped coriander or grated paneer, grated ginger or cream.

Notes
1. Frying the paneer is an optional step.
2. It’s better to close the vessel with a lid when we add the blended masala as it may spilt up some outside as it boils
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Pepper Paneer Do pyaza

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paneerpyaaz-8Paneer or cottage cheese cooked in a rich, creamy and mildly spiced onion based gravy.

Paneer is an Indian cottage cheese, do is double and pyaza is onion. It is paneer curry with twice the amount of onions. I have seen so many different ways to do this recipe, some add tomatoes to it and some don’t. And some mince onions ,some dice onions, some blanche onions and add to the recipe. I guess there is no specific recipe. I saw sanjeev kapoor recipe and it was done on a dum( slow cooking) but there was no chilli powder or bell pepper added to it. I guess everybody has their own way to do this 🙂 So, I did this recipe adapting from all recipes I knew. And I totally loved it. It was perfect for parathas and  peas pulao.

Onion based recipe sounds crazy as most of our recipes have onions to it. When I started cooking, I knew most of my recipes with just onion and garlic in it. But in this recipe, it is mainly onions. The onions are added in two different ways for different taste and texture. I added one as a fried onion, blended it and other as diced onions. This is semi dry kind of gravy.

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For my non-Indian readers, Paneer is a type of fresh cottage cheese that can be made easily at home.  Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat breads like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. I like making paneer at home. But sometimes i do buy them outside if I am very indolent. But I am sure home-made paneer is more hygienic and it saves a lot of money as well.  Here is the recipe to make homemade paneer.

After a month, I am posting this recipe. I had lot of personal commitments to work as we all have some 🙂 once in a while. I was off this Monday, and I made this with some parathas and ghee rice. It made my day! And I clicked the pictures and posting it now.

Vegan Note: You can replace paneer with firm tofu for this recipe. And also avoid cream, yogurt and use coconut milk instead.

Other favorite Paneer recipes: Methi malai Paneer, Paneer Makhanwala, How to make homemade paneer, Paneer Biryani, Matar Paneer, cashew paneer

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Pepper Paneer Do pyaza
Author: 
Recipe type: Main
Cuisine: Side
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Oil – 1 tbsp
  • • Spices – Cardamom – 1, bay leaf – 1, star anise – 1, clove -1
  • • Cumin/Jeera - ½ tbsp
  • • Onions - 1 (diced in a medium size)
  • • Mint – 2 tbsp, finely chopped
  • • Coriander leaves – 1 tbsp, finely chopped
  • • Chilli powder – ½ tbsp
  • • Crushed pepper – 1 tbsp
  • • Garam masala - 1 tsp
  • • Kasuri methi leaves – 1 tbsp, crushed
  • • salt - 1½ tbsp (or as per your taste/ or add it after the gravy is ready also)
  • • Green Bell pepper – 1, diced ( I used both green & red to make it colorful)
  • • Paneer cubes - 15 cubes
  • • Yogurt – 2 tbsp
  • • cooking cream - 1 cup
  • • Coriander - to garnish


    To grind:
  • • Onions – 1, fried.
  • • Chillies - 3 (chopped roughly)
  • • Ginger – 1 inch
  • • Garlic - 5
Instructions
  1. Blend everything under “to grind”.

  2. Heat a pan in medium flame. Add some oil, cumin, onions, and salt. Sauté them till they are translucent. You can add bell peppers in this step also.

  3. Now add the blended paste and bell peppers and sauté for few seconds. Now add the yogurt, mint leaves, coriander leaves, chilli powder, crushed pepper, garam masala, Kasuri methi leaves. Mix well and sauté for a minute.

  4. Add ½ cup of water and close the lid for 4-5 minutes.

  5. Now add the cream and paneer. Add ½ cup of water again and mix gently. Close it and let it simmer for 5-7 minutes

  6. When you see oil oozing out on the top,switch off and garnish with coriander leaves.

Notes
1. Cooking cream gives a rich flavor, so you should add it. Don’t skip it. You can use milk if you don't have cream
2. My salt amount was perfect. But if you want to add more or less, you can adjust as per taste.
3. I wanted it to be colorful, so used green and red bell peppers. You can use any colors or just one.
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Taste luscious with Paratha,parotta or ghee rice,veg fried rice, Restaurant style vegetable biryani.

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Cluster Beans Coconut Stir Fry/ Kothavarangai Poriyal

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Steamed cluster beans is seasoned with mustard seeds, split black gram and curry leaves and finally garnished with fresh coconut in this classic south Indian stir fry.

Perfect Vegan healthy dry curry recipe using cluster beans! n Tamil Nadu in South India, it is known as “Kothavarangai” and usually used in everyday cooking for “sambhar” or “kootu”. It is mostly handled like green beans and generally cooked to retain the crisp flavor. I usually make kothavrangai kootu, sambhar, usili and this time I made dry curry and tasted perfect! Healthy and tasty! Less oil, vegan and perfect for Saturday afternoon lunch. Today I wanted to post a comfort food from my home. You can make this in few minutes. This stir fry is healthy and goes well with plain rice or any gravy. I always prefer individual veggies stir fry than the combination of few veggies. I am not a great fan of cluster beans, I used to feel it is bitter. But my boyfriend loves this veggie and I used to get this from store for him most times. And that way I started to like this veggies. It is so healthy. I have started to eat lots of veggies only because of my boyfriend I should say 😉

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When I prepare cluster beans, aviyal and this stir-fry is my favorite, I even like to eat this with plain rice or sometimes add plain rice to it and enjoy as beans rice. You can very well combine with carrots, peas and make it as carrot cluster beans stir fry. I do that when I have only few portions of each veggie in the refrigerator. I mix all the veggies like cluster beans, carrot and peas and make a stir fry using everything. Poriyal is a preparation where the chopped or grated vegetables are sautéed in spices and topped with grated coconut sometimes. You can make poriyal/stir fry with almost all veggies like beans,carrot, cabbage, chow chow/chayote, bitter gourd/pavakkai, bottle gourd, beetroot, okra,potato, broccoli, cauliflower, arbi/seppankezhangu , raw banana/ vazhakkai,and so on.

I have been thinking of posting this recipe for a long time, then thought it’s too simple to post. But now I thought it can surely help beginners or bachelors. You can substitute this with any veggie you fancy and make this same stir-fry. You can even use frozen veggies, then you have to just 1 tbsp. of water, add the coconut and switch off. There is no need of boiling and the whole recipe just takes 5 minutes to do. It tastes best with rasam, dal,Onion kuzhambu/curry, spinach curry, pepper kuzhambu/curry or sambhar. You can also have this with roti or just with plain rice.

Other favourite stir fry recipes are here: STIR FRY/ DRY CURRY Recipes.

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Cluster Beans Coconut Stir Fry/ Kothavarangai Poriyal
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • • Mustard seeds – ½ tsp.
  • • • Urad dal/split black gram – 1 tsp
  • • • Asafetida – ¼ tsp
  • • Onion – ½ cup, chopped (1 small)
  • • • Green chilli – 1, chopped
  • • • Curry leaves – 1 spring
  • • •cluster Beans – 2 cups, chopped, around 1 inch
  • • • Turmeric powder – ¼ tsp
  • • • Sambhar powder – ½ tbsp
  • • • Salt – to taste
  • • • Red chillies -2 , broken
  • • • Fresh coconut – 1 tbsp
  • • • Oil - ½ tbsp
  • • • Coconut oil – 1 tsp
Instructions
  1. Heat oil in a pan, add mustard seeds, urad dal, asafoetida, red chilli and let it splutter. Add curry leaves and fry for a min. Now add chopped onions and green chillies and salt and sauté well till onions gets slightly browned.
  2. Now add the chopped cluster beans, sauté for a minute. Add the turmeric powder and sambhar powder. Mix it well. Add water till it is almost covered. Close the lid and let it turn soft and raw smell leaves.
  3. Once all the water gets evaporated, add dry coconut and give a quick stir fry. Finish off by adding 1 tsp of coconut oil and switch off.
Notes
1. You can mix few more veggies like carrot to the same recipe and use it.
2. You can substitute this with any veggie you fancy and make this same stir-fry.
3. You can use 1 tsp of coconut oil to garnish. It gives extra flavor.
4. You can use frozen veggies also, then you have to just 1 tbsp of water, add the coconut and switch off.
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It tastes best with rice and rasam, dal,Onion kuzhambu/curry, spinach curry, pepper kuzhambu/curry or sambhar.

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Cauliflower Potato Peas Masala / Aloo Gobi Matar Masala

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AlooGobiMatar-2Simple stir fry of potatoes, peas and cauliflower flavoured with aromatic Indian spices.

The thought of cooking curry from scratch probably scares many of us, but it’s really easy when you know the flavor combinations of the different spices. This recipe is for those days where you literally want to dump everything on the pot and return to your dent in the couch. This isn’t tricky to make at the best of times. You just need one pan and one spoon to make this and you may as well have cooked the whole meal on your one stovetop. I made this long back and drafted it, but posting it now. I have a lot of recipes in my draft, it is just sometimes I take some break and it slips out from my mind.  

AlooGobiMatar

There are many ways of making aloo gobi and here is my favourite version from my kitchen. This recipe is warm and hearty. This is a dry version and this curry ought not to be too soupy, as you want the potatoes to absorb all the flavors in the dish. The potatoes should be juicy from the cauliflower and onion tomato juices but not mushy. Gobi means cauliflower and aloo means potato. Peas are optional here and I just wanted to add it for more flavors. This will take some time to cook but you don’t have any job in the kitchen, just simmer to the point where there is moisture left in the pan for the consistency that you find is signature to this dish. 

 

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Cauliflower Potato Peas Masala / Aloo Gobi Matar Masala
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potato – 2, about 2 cups, scrubbed, peeled and cut into ½ inch cubes
  • Cauliflower – 1, small, 2 cups, cut into mediym sized florets
  • Peas – ½ cup, boiled or frozen
  • Hing – a pinch
  • Cumin seeds (jeera) – 2 tsp
  • Onion – ½ cup, chopped finely
  • Tomato – ¼ cup, finely chopped
  • Green chilli – 1, chopped finely
  • Ginger garlic paste – 1 tsp
  • Chilli powder – 1 tbsp
  • Garam masala – 1 tsp
  • Coriander powder – 1 tbsp
  • Cumin powder – 1 tbsp
  • Oil – 2 tbsp
  • Salt – as needed
  • Kasuri Methi/ Dried fenugreek leaves – ½ tbsp
  • Lime juice – 2 tsp- for garnishing
  • Corainder leaves – 2 tbsp ,finely chopped for garnish
Instructions
  1. Heat oil in a large heavy bottomed non-stick skillet over medium heat, add hing, cumin seeds, and add the onions, chillies and fry until they are translucent. Then add the ginger garlic paste. Give it a stir till raw smell disappears for a minute.
  2. Add chopped tomatoes and turmeric powder. Saute for a minute till it becomes mushy.
  3. Now add the potatoes, and give a good stir for 2 minute. Now add the cauliflower florets and peas and Mix well.
  4. Now add the chilli powder,garam masala, coriander powder and cumin powder. Add 2 tbsp of water; mix well and make sure each piece is coated with the spice powder and simmer it for 7-10 minutes
  5. Stir in the mixture a few handfuls at a time. Add crushed methi leaves to it and mix well. The potatoes and cauliflower should be little roasted and have the flavors deep in it.
  6. Garnish with coriander leaves and squeeze in some lime.
Notes
1. Be careful when adding water, it might become mushy if you add more water.
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You can serve this delicious Aloo Gobi with any Indian flat breads ( Paratha, Parotta, naan)

Or with plain/ flavored Basmati rice.

Or in a wrap topped with few salad leaves and Greek yogurt or sour cream! 🙂

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Mini Samosas

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Samosa-9Crispy on the outside and filled with spicy little potatoes and peas, these bite size samosas are irresistible.

They are the quintessential Indian tea-time snack .Whenever you think of Indian snacks and the first thing that pops up is Samosa. After coming here, I understood that it has got a big name in the foreign world. Many of my colleagues have told me that they love samosas but never got a chance to make it for them. Tomorrow is my Christmas potluck 🙂 at work. So, I am making these mini samosas for the party. Whenever I make the big samosas at home, I make the dough and do like a 4 or 5. But for potluck, I wanted to make more, so thought of making these mini beauties using the advantage of easy availability of samosa pastry these days. I used the beautiful “little potatoes” from the little potato company to do this 🙂 I could see it’s creamier inside the crispy outside. You can just use the samosa with potato filling. But I am using both potato and peas filling. You can ditch this and use chicken potato filling or potato cheese filling and so on. I am taking it tomorrow  to work 🙂 Will update if it was a hit 😉 among my colleagues.

Whenever there are some parties or dinner gatherings, these are perfect! I was so scared to make them, not because it is hard to make 😉 It is for the reason that the first bath would be finished before the second batch even gets fried. I should accept the fact that they are time consuming, but if the pastry dough is store bought, it’s quick 🙂 Thank you little potato for those beautiful potatoes 🙂 your potatoes tempts me to cook 😀

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The idea of cocktail samosas is great. They are bite sized. And The samosas and hot chai combination is irresistible.  Perfect as appetizers and you can have more 😉 It is easy to prepare samosas at home, but many fear to do it :O even I buy the shop ones many times 😀 But it is greasy mostly, 🙁 so I stop getting it outside. Deep fried food should not be actually greasy. If it is greasy, it means it wasn’t cooked at the right temperature. So, here is the recipe to make these super easy and delicious little potato samosas.

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Mini Samosas
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • Little potatoes - 15 - Used baby boomer and Blushing belle
  • Peas - 15 - Boiled
  • Oil - 2 tsp
  • Jeera - 1 tsp
  • Onion - 1, chopped finely
  • Green chilli - 2, chopped finely
  • Red chilli - 1, broken
  • Hing - a pinch
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1 tsp
  • Fennel seeds - 1 tsp
  • Coriander seeds - 1 tsp
  • Amchur powder/ chaat masala - ½ tsp (optional)
  • Coriander leaves - 2 tbsp, finely chopped
  • Spring roll pastry sheet - 15
  • Maida/ all-purpose flour - 2 tbsp
  • Salt - 1 1 /2 tbsp
  • Oil - to deep fry
Instructions
  1. Pre steps:
  2. Keep pastry sheet at room temperature for 20 mins before preparing the samosa.
  3. Boil the little potatoes for 15 minutes, mash and keep aside.
  4. Boil the peas for 5-7 minutes and keep aside
  5. Crush the fennel seeds and corainder seeds coarsely and keep aside.
  6. Mix maids with water to make it a paste and keep aside.

    Steps:

    Little potato masala:
  7. Heat a pan with oil and temper with jeera, broken red chilli and hing. Now add the chopped onions and green chilli and sauté till golden brown.
  8. Now throw the boiled mashed potatoes, peas, turmeric powder, red chilli powder, crushed fennel and coriander seeds powder and amchur powder with salt and sprinkle a tbsp of water.
  9. Mix well and fry for 2 minutes in medium flame, finally add coriander leaves, mix well and switch off. Keep it aside.

    Samosas:
  10. I used store brought pastry sheet. If you are making your own, check the notes. So spoon a tsp of prepared potato masala in each strip over the top. Fold as show in the picture into triangle samosas. Towards the end, spread little all-purpose paste and end sticking the samosa.
  11. Prepare the prepared samosas covered as well, preferable with wet kitchen cloth.
  12. Heat the oil to high temperature and slide the samosas gently into the hot oil. Reduce the flame to low as soon as you add the samosas. This will make sure that the samosa does not absorb too much of oil. If you directly add samosas in low flam, it will drink up lot of oil.
  13. Turn over in between and fry the samosas till golden on a low flame. Drain samosas on paper towels to remove excess oil.
Notes
If you do not have spring roll pastry sheets, you can do the same with all-purpose flour, Make stiff dough with 1 cup all-purpose flour, a tbsp of oil, salt and water, keep aside for 30 minutes, knead and make equal sized balls. Roll as thin as possible and cut into square. Use more oil to roll it easily.
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Masala Stuffed Baby Eggplants

by 3 Comments

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This is purely vegan! 🙂

I typed this recipe long back and it was in my drafts for a long time. I thought of posting this today finally. Its been a week that I posted some recipe properly. I am crazy week somehow . Went to visit my Mom and sis 🙂 New work place! House work.. and so on! 🙂 Busy..but Good busy!

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Baby eggplants 🙂 I love them and I mainly love this recipe of mine. I heard about this recipe from one of my friend and tried it. It came so well that i remember this recipe very well without having to look each time. This recipe is purely vegan and vegetarian. It goes well with plain rice, rasam, sambhar or kuzhambu.

 

 

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Stuffed Brinjal
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • To Roast & Grind:
  • Red chilli dry – 4
  • Channa dal - 1 tbsp
  • Urad Dal – 2 tbsp
  • Fennel seeds – 1 tsp
  • Coriander seeds – 1 tbsp
  • Jeera – 1 tbsp
  • Pepper - 2 tsp
  • Tamarind – pinch
  • Garlic cloves – 5

  • Baby eggplant – 10
  • Mustard seeds - 1 tsp
  • Urad dal - 1tsp
  • Jeera - 1 tsp
  • Curry leaves – 1 spring
  • Hing – pinch
  • Turmeric powder – 1 tsp
  • Green Chilli - 2, slit
  • Salt- 1 tbsp
Instructions
  1. Dry roast the ingredients under "to saute and grind" and grind to a smooth paste adding little water. Add turmeric powder and salt to it. Mix well and Set aside.
  2. Wash and slit the brinjals on top of it without removing the stalk. cut till half the way.
  3. Stuff the ground masala in the slit brinjal as much as possible.
  4. In a kadai, add little oil, add mustard seeds,urad dal, curry leaves, slit chillies . Now add the stuffed brinjal and saute for a minute. Keep the flame medium. Make sure the brinjal is well covered with oil. simmer the flame and cover the kadai. keep turning for each 3 minutes and when all sides are roasted, switch off. It usually takes 20 minutes.
  5. Sprinkle the left over ground masala if any is left over.
  6. Garnish with coriander leaves.
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Stuffed Brinjal-2-2

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