Ingredients
For the stuffing:
150 g Peanuts
100 g Sesame seeds
150 g Coconut
½ tsp Turmeric
2 tsp Red chili powder
1 ½ tbsp Coriander powder
1 tbsp Garam masala
3 - 4 Green chilies
½ tbsp Ginger
2 - 3 Garlic cloves
Salt to taste
½ tbsp Sugar
½ Juice of half a lemon
Coriander leaves
For the sabji:
5 - 6 Indian eggplant
Neutral oil
1 tsp Mustard seeds
1 tsp Cumin seeds
2 White onions
Water as needed
Coriander (for garnish)
Directions
Step 1
First, roast your peanuts, sesame seeds, and coconut separately (all should be fragrant) before blending smooth.
Step 2
Next, add your turmeric, red chili powder, coriander powder, and garam masala to the mixture.
Step 3
Following this, add green chilies, grated ginger, finely chopped garlic, salt to taste, sugar, lemon juice, and coriander leaves to the same mixture. Your mixture should be coarse to the touch.
Step 4
Following this, cut the bottom of your Indian eggplants in a cross (do not cut all the way through the vegetable). Once cut, stuff your eggplants with the stuffing mixture you made earlier (fill the slits to the top).
Step 5
In a pan, add some neutral oil before adding mustard seeds and cumin seeds. Once these pop, add your chopped white onion.
Step 6
Before cooking your eggplants, add the leftover stuffing mixture that was not used to the pan with the onions.
Step 7
Once combined, add water to the mixture and pour half of the mixture into the bottom of a pot. Place the eggplants into the pot before pouring the rest of the mixture on top of the eggplants.
Step 8
Depending on the size of your eggplants, you will cook them either on the stove or in the oven.
Step 9
If large, cover the pot before placing it in the oven for 30 to 40 mins.
Step 10
Once the eggplants are cooked, garnish the dish with fresh coriander leaves and enjoy!
