michelle's east indian eggplant recipe

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Michelle's Baingan Aloo ( GUJARATI STYLE)

 

 

8-10 small round eggplants, approximately 3 inch size (if these are

not available you can use

zucchini or use the long thin cucumber size eggplants.

Do not use the large baigan eggplants for this)

3-4 medium size potatoes

1 branch of curry patta(curry leaves-omit if not available)

6 t. oil

1 c. water

3 T. besan ( bengal gram) flour

3 t. dhania(coriander) powder

less than 1/4 t. haldi(turmeric)

heaping t. red chili powder

1/2 c. fresh coriander leaves, stems removed 2 t. salt

I heaping t. sugar

1 t. til (sesame seeds)

· t. oil

 

 

Slice the ends of the tiny round eggplants, score in half, and open

coarsely. Remove seeds somewhat. Add 6 t. oil in a pan and add the potatoes

chopped in approximately 1 inch pieces. Add 1 cup of water so the potato

does not turn brown. Cook on medium heat, covered. Take 3 t. besan flour, 3

t. dhania powder, less than 1/4 t. haldi, 1 heaping t. red chili, 1/2 cup

fresh coriander leaves, 2 t. salt, 1 heaping t. sugar, 1 t. sesame seeds,

and 2 t. oil and combine these into a masala. Add 1 spring of curry patta.

Mix the masala to include the 2 t. oil. Stuff the masala into the eggplants.

Cover and turn heat to medium. Let sit for approximately 10 minutes. Stir

and mix the eggplant and potatoes. After about 10-15 minutes check to see if

potatoes are done. They will be soft. Add the rest of the masala and mix

carefully after another 10 minutes. Note: Another name for the small round

eggplants is brindjals. The large eggplant is bharta baigan.