It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. A drizzle of some extra mustard oil to the end product enhances the flavour of the dish. So do give this fusion Bengali delicacy a try and enjoy as a side dish with plain steamed rice or chapati. Do check the step by step pictorial recipe to prepare it.
- 4-5 baby eggplants, slit lengthwise
- 1/2 cup fresh grated coconut
- 1 tbsp. mustard seeds
- 8-10 cashew nuts / 2 tbsp. poppy seeds
- 2 green chilies
- 1 tbsp. yoghurt
- 2-3 tbsp. coriander leaves, chopped
- 3 tbsp. mustard oil
- 1/2 tsp. turmeric powder
- salt to taste
- few extra fresh green / red chilies
- 1-2 banana leaves, cut into desired size
Grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. Mix along with yoghurt, salt, turmeric powder, half of the mustard oil and coriander leaves.
Heat a tawa / pan and place the banana leaves on them for a few seconds on both sides. This will help it to become more pliable so that it can be easily folded without breaking.
Heat remaining mustard oil and sauté the slit eggplants till it is slightly browned on the outside. Stuff little of the paste in each of the eggplants and keep the remaining paste aside.
Place an eggplant in the centre of a banana leaf and cover it with some of the leftover paste. Place a chili over it and fold the banana leaf into a parcel. Tie with a string and keep aside. Do the same with rest of the eggplants and the paste.
Steam for 15 minutes. Midway, turn them over gently to cook the other side too. When done, discard the string. Open the parcel and serve with hot steamed rice or chapati.
I had to substitute poppy seeds with cashew nuts as the former is unavailable here. But believe me there was no change in the taste and flavour. It turned out just yummy.
Heat remaining mustard oil & sauté eggplants till slightly brown.
Grind cashew nuts, mustard seeds, green chilies & coconut to a paste.
Mix with yoghurt, salt, turmeric powder, mustard oil & coriander leaves.
Heat a tawa & place banana leaves on them for few seconds on both sides.
It will help it to become pliable so it can be easily folded.
Stuff some paste in each eggplant & place in the centre of a banana leaf.
Cover with some leftover paste & place a chili over it.
Fold banana leaf into a parcel. Tie with a string & keep aside. Do same
with rest of the eggplants and the paste.
Steam for 15 min. Midway, turn over to cook the other side too.
The steamed parcels.
Serve with hot steamed rice or chapati.