All eggplant lovers, do try this simple and an equally amazing recipe that is bursting with flavours. These are slit baby eggplants that are stuffed with some idli podi (gun powder) along with some chili powder and lime juice. They are then slow cooked to perfection.
It is not only easy but at the same time it is yummy too. It has minimum of ingredients and can be dished out in a jiffy. You can enjoy it as a side dish with plain steamed rice, curd rice or any Indian bread. So check out the step by step pictorial recipe to prepare it.
- 9-10 small eggplants
- 2 tbsp. idli podi (gunpowder)
- 1/2 tsp. red chili powder
- 1 tsp. coriander powder
- 1 tsp. lime juice
- 2-3 tbsp. oil
- 2 pinches of salt
Make a paste with the idli podi, red chili powder, coriander powder, lime and 1-2 tsp. oil.
Slit the eggplants and stuff a little of the paste in each of them.
Heat the remaining oil and arrange all the stuffed eggplants. Sprinkle some salt and cook covered till one side is done.
Gently flip them over and sprinkle the remaining salt. Again cover and cook till it is done. Switch off the flame and garnish with coriander leaves.
Serve as a side dish with plain steamed rice, curd rice or any Indian bread.
Slit the eggplants & stuff a little of the paste in each of them.
Heat remaining oil & arrange all stuffed eggplants. Sprinkle some salt
and cook covered till one side is done.
Flip them over & sprinkle some more salt. Cover & cook till it is done.
Garnish with coriander leaves. Serve with plain steamed rice, curd rice
or any Indian bread.
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