Masala Eggplant  
by: Nisha Verma (nishaverma@hotmail.com)

Ingredients:

  • Eggplant (slit lengthwise into four without cutting tops)   -   8 to 10 small
  • Boiled Potatoes, peeled and mashed   -   2
  • Gram flour (Besan), sieved and lightly roasted   -   2 tbsp.
  • Grated onions   -   2
  • Tomatoes chopped fine   -   2
  • Cumin powder   -   1 tsp.
  • Garam masala powder   -   1 tsp.
  • Chilli powder   -   1/2 tsp.
  • Turmeric powder   -   1/2 tsp.
  • Powdered Sugar   -   1 tsp.
  • Salt   -   1 tsp.
  • Dried mango powder (Amchur powder)   -   1/2 tsp.
  • Coriander Leaves, minced   -   1 tbsp.

Method:

Keep eggplant ready. Mix all ingredients except onions and tomatoes with very little water to make an almost dry filling. Stuff this in the prepared eggplant. Arrange in a shallow dish. Steam in a pressure cooker, without weight for 10 to 12 minutes till tender. Allow to cool. Lightly roast onions, add tomatoes and stir. Add a cup of water and little salt. Add the eggplant, cover and allow to simmer on a low flame till gravy is thick. Sprinkle coriander leaves. Serve with bhakri or jawari roti.