Friday, 21 June 2019
Gujarati Stuffed Aubergines
500g (8-10) small long aubergines; slit horizontal crossways almost to the stem.
2 medium potatoes; cut in chips
2 Onions; chopped finely
3 garlic cloves; crushed
2 inch ginger; grated
2 chillies; minced
2 tomatoes; chopped
1 lime juiced
2 coriander stalks, with the stem; chopped finely
Salt to taste
1 tsp Turmeric powder
1 tsp Red chilli powder
2 tsp Coriander and cumin powders
Vaghar or tempering
2 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 Curry leaves
½ teaspoon asafoetida (hing)
1. Wash the aubergines and slit each one crossways down the centre almost to the stem. Two slits, and set aside.
2. Peel the potatoes and cut in chips.
3. Using a food processor, grind the onions, garlic, ginger, chillies, tomatoes, lime juice and coriander stalk with the leaves and stem.
4. Place the mixture in a bowl and add the turmeric, chilli, coriander and cumin powders, add the salt and mix well
5. Stuff each aubergine with this mixture and set aside.
6. Heat the oil in a wide pan, and add the mustard and cumin seeds, the curry leaves and the asafoetida. If you have any of the stuffing mixture left add it to the oil, saute for a few minutes and add the potatoes. Cook the for 7-8 minutes, turn over once.
7. Move the potatoes aside, and gentle place the aubergine into the pan, cover and leave for 3 minutes. Turn the aubergines over, place the potatoes on top of the aubergine and cover. Turn down the heat and leave for 10-15 minutes, until the potatoes are tender.
Serve with chapattis.