Stuffed Baby Eggplants-1

•25 baby eggplants

•6 large dried red chilies, deseeded

•2½ Tbsp coriander seeds

•1 Tbsp urad dal

•1 Tbsp chana dal

•2 Tbsp grated coconut (fresh or dried)

•¼ Tsp yellow asafetida powder

•1½ Tsp salt

•2-3 Tsp plus ½ C oil

•½ Tsp turmeric powder

1.Wash and pat dry the eggplants. Make crisscross cut (two intersecting lines) from the rounded base end to within 1/2 –inch of the stem and cap.

2.Heat a pan over moderate heat. Dry roast the chilies, coriander, urad dal and chana dal until lightly browned. Transfer to a plate. Now roast the coconut until brown in color. Cool the roasted spices, add 1 Tsp salt and asafetida and grind to a powder in a grinding mortar. Add 2-3 Tsp of oil to the grounded spices. Roughly divide the stuffing into 25 parts.

3.Using a teaspoon, stuff the eggplants with the grounded spices into each slit. Press the cut edges closed and set aside until ready to cook.

4.Heat 1/2 cup of oil (if may use less oil if desired) in a pan over moderate heat. Place the stuffed eggplants, sprinkle turmeric powder. Turning the eggplants occasionally, cook over low heat until the eggplants are tender. Add the remaining ½ Tsp salt and cook for 5 more minutes. Serve hot.

** If you desire a healthy recipe, you can steam the eggplants after stuffing them and then lastly sauté the steamed eggplants in 1-2 Tsp of oil.

** I have always relished this recipe from my childhood and I learnt this from my mother, which is in South Indian style, though many variations are there from other parts of India also.

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