Stuffed Podi Eggplant

          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. 

Eggplant Paturi (Eggplants cooked in Banana Leaf - Bengali Fusion Style)

          Paturi is a traditional style of steam cooking in banana leaf. In fact it is an old recipe which is not much heard of. But such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. Generally fish is cooked in a paturi style. But here is my version of a steamed Paturi made of baby eggplants.

          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 flavor 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 center 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.







Note - 
          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 flavor. 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 center 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.

Chok Wangun (Eggplant in Tangy Sauce - Kashmiri Style)

          Chok Wangun can be translated as Eggplant in Tangy Gravy. This simple and an authentic eggplant dish forms a part of the Kashmiri Wazwan. Was inspired by a cookery show so gave it a try. Please note that this yummy recipe has no onion or garlic in it. Cooked with only few dry spices, it tastes simply superb. Pair it with some Kashmiri pulao for a divine, wholesome and a satisfying meal. So check out the step by step pictorial recipe to prepare it.

• 4-5 long eggplants, cut lengthwise
• 1 tbsp. mustard oil
• oil to deep fry 
• 1 tsp. salt or to taste
• 2-3 cloves
• 1 tsp. red chili powder
• 1/4 tsp. asafoetida
• 1/2 tsp. saunth (dry ginger powder)
• 1 tsp. fennel powder
• 1-2 green chilies, slit
• 1 tbsp. Ver masala (Kashmiri spice mix of coriander, shahjeera, cardamom, carom, fennel, asafoetida and red chili powder)
• 1 tsp. tamarind paste mixed with 1/4 cup water
• coriander leaves to garnish

          Heat oil & deep fry the eggplants. Drain and keep aside. 

         Heat 1 tbsp. of the same oil and add in the cloves, salt, red chili powder, asafoetida, fennel powder, saunth and the ver masala mixed with a little water.

          Mix everything well and add in some more water. Simmer on a medium flame for 2-3 minutes.

  

           Add in the eggplants, green chilies and the tamarind water. Simmer further for 2 minutes and switch off the flame. Garnish with coriander leaves and green chili. Serve with plain steamed rice or Kashmiri pulao.






Note - 
1.  You can shallow fry the eggplants in 2 tbsp. oil like I did instead of deep frying. 
2.  Adding Ver masala is optional.

                                  Heat oil& deep fry eggplants. Drain & keep aside. 

   Heat 1 tbsp. of the same oil & add cloves, salt, red chili powder, 

  

                                 asafoetida, saunth, 

                               fennel powder,  

                                and Ver masala mixed with some water. 

Mix well & add some more water. Simmer for 2-3 minutes.

                     Add eggplants, green chilies & tamarind water. Simmer for 2 minutes.

                   Garnish with coriander leaves & green chili. Serve with hot steamed rice
                   or Kashmiri pulao.

Grilled Chili Garlic Eggplants

          Here is a perfect healthy option to have your veggies. Grill them to perfection and enjoy as appetizers with some chutney or as a side dish with any form of rice preparation / Indian bread. A marination of chili, garlic and other basic seasonings does the wonders and makes it very yummy. It is very easy and simple to make. So check out the step by step pictorial recipe to prepare it.

• 1 large eggplant, cut into thick roundels or as desired 
• salt to taste
• 1 tsp. lime juice
• 1-2 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. nigella seeds (kalonji)
• 1 tsp. mustard oil
• 1 tsp. garlic, grated
• 1 tbsp. water
• 1 tsp. coriander leaves

          In a bowl, mix together all the ingredients (except eggplant). Now smear the eggplant roundels with this masala paste and marinate for 25-30 minutes.

          Grill  for 25-30 minutes by flipping it over halfway. Garnish with coriander leaves and relish as a side dish with jeera rice, plain pulao, tandoori roti, naan, paratha or plain chapati.

                                Cut the eggplants into round slices.

                                Mix all ingredients (except eggplant). 

                          Smear eggplant roundels with this masala paste & marinate for
                          25-30 minutes.

                                Grill for 25-30 minutes by flipping over halfway. 

                    Garnish with coriander leaves & relish with jeera rice, pulao, tandoori roti,
                    naan, paratha or plain chapatti.

Baked Baby Eggplants

          I tried my hand at this interesting recipe that I came across in one of the TV cookery shows. I quite liked this simple, yet delicious appetizer. It can also be had as a side dish with either rice or chapattis. If having as a snack, drizzle some green chutney over it and relish them. It tastes yummy. So check out the step by step pictorial recipe to prepare it.

• 8-10 baby eggplants
• 1/2 cup mozzarella cheese, grated
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1-2 onions, chopped
• 1 tbsp. garlic, chopped
• 1-2 fresh chilies, chopped
• 1 tomato, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. red chili flakes or to taste
• 1/2 tsp. garam masala powder
• 2 tbsp. coriander leaves, chopped
• 1 tsp. olive oil
• 2 pinches of pepper powder
• coriander leaves to garnish

          Cut the eggplants into half and soak them in salted water for 10-15 minutes. Drain and pat dry with a kitchen towel. Score them with a knife.

          In a bowl, mix together the eggplants, pinch of salt, pepper powder and 1 tsp. olive oil. Arrange them on a baking tray lined with butter paper.

          Bake in a pre-heated microwave oven at 200 degrees for 10 minutes. While this is happening, heat the oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds.

          Add the onion, garlic and fresh chilies. Fry on a medium flame till light brown. Add the tomatoes, salt, chili flakes and turmeric powder. Fry till the tomatoes are nicely mashed.

          Add the coriander leaves and garam masala. Combine everything well and keep aside. When the eggplants are baked, remove them from the oven and spoon the onion mix over each one of them. Bake for another 8 minutes.

          Then add some grated cheese over it and grill for 2 minutes. Let it remain in the microwave for 5-10 minutes before serving as an appetizer, garnished with coriander leaves.

        

Note - 
1.  You can use any leftover dry stir fries / curries to prepare this recipe and create a new dish.

               Cut eggplants into half & soak in salted water for 10-15 min. Drain & pat dry
               with a kitchen towel.

                                Score them with a knife.

                                Heat oil & temper with cumin seeds & asafoetida. 
            

                    Add onion, garlic & fresh chilies. Fry on medium flame till light brown. 

              Add tomatoes, salt, chili flakes & turmeric powder. Fry till tomatoes are
               nicely mashed.

                         Add coriander leaves & garam masala. Combine well & keep aside. 

                Mix together eggplants, pinch of salt, pepper powder & 1 tsp. olive oil. Arrange 
                them on a baking tray lined with butter paper.

                               Bake in a pre-heated oven at 200 degrees for 8-10 minutes.

                When the eggplants are baked, remove them from oven & spoon some of
                the onion mix over each one of them.
             

                  Add some grated cheese over it & bake again for 5-7 minutes. Serve as
                  an appetizer, garnished with coriander leaves.