Indian Spice Stuffed Eggplants Potatoes Food

BAINGAN ALOO(SPICED EGGPLANT POTATO INDIAN RECIPE)

Steps:

• In a large pan, heat oil on medium heat for 2 minutes.
• Add in the mustard seeds and let them splutter.
• Add in the curry leaves and hing and give it a mix
• Add in the coriander seeds, cumin powder, ginger, garlic and chili and cook for 2 minutes
• Add in the potatoes and turmeric and mix well to coat. Cook for 2-3 minutes
• Add in the eggplants, tomato and salt and mix well to coat with all the spices.
• Cover and cook on low heat for 15-20 minutes stirring occasionally. I like my eggplants well cooked so i cook the dish for a few minutes longer. My mom likes hers just about done and not very mashed, so she cooks on low heat and doesnt stir it much.
• Serve hot garnished with freshly chopped cilantro leaves, with Rotis or Naan and a side dish of Daal(lentil curry)

INDIAN SPICE STUFFED EGGPLANTS & POTATOES

Steps:

• Cut the top and bottom off of each baby eggplant so that they are each shaped like a cylinder.
• Using a knife, slit each eggplant cross-wise on the top of one side leaving some room at the end. Be careful to NOT slit them all the way through to the bottom of the eggplant (should be joined at the base). See images in the post.
• Using your fingers, stuff the Easy Indian Spice Blend in each of the cross-wise slits made in the eggplants and set aside.
• In a large wide non-stick pan, heat 1 teasp cooking oil on medium heat. Add the diced white onions and bell peppers and saute on medium-high heat for a few minutes until the onions start to become translucent. Set aside in bowl.
• Quickly wipe down the large non-stick pan with a wet paper towel to clean and cool it down.
• Heat the non-stick large pan again on medium heat and add 1 teasp cooking oil. Add the black mustard seeds and minced garlic and fry for ~30 seconds until the garlic starts to sizzle. Add the asafoetida (if using) and fry for a few additional seconds.
• Turn the heat to medium-low. Place each stuffed baby eggplant slit side up in the pan (or cut eggplant). Sprinkle ~2 tbsp water on top and cover. Cook on medium-low heat until the stuffed eggplants are cooked through (15-20 minutes). Stir in between a few times and add small amounts of additional water (~1 tbsp at a time) if needed to evenly cook the eggplant.
• While the eggplant is cooking, cook the potato (see notes below) so that it's tender, yet still firm. Peel, dice into large pieces, and set aside. See notes below on how to cook.
• Once the eggplant is cooked (knife should go through gently), remove the cover, add in the cooked diced potatoes, onions, and bell peppers. Gently mix and fold everything together.
• Turn the heat to medium. Sprinkle about 1/2 cups + 2 tbsp of the Easy Indian Spice Blend on top, followed by some water as needed to keep the dish from becoming dry (about 1/3-1/2 cup water slowly sprinkled in while cooking). Mix to combine and allow the dish to cook uncovered. If you are using different types of eggplant and did not stuff them with the spice mix, then sprinkle additional spice mix to taste on top.
• Add 2-3 teasp salt (as needed to taste), and some chili powder (if using for spice).
• Cook for an additional ~10 minutes, turn off the heat, and generously garnish with finely chopped cilantro.
• To serve, (1) enjoy with cooked rice, fresh roti/tortilla, or (2) sandwich the Indian Spice Stuffed Eggplants & Potatoes in between two slices of bread (I typically use sourdough or whole wheat) and press in a sandwich maker until sealed, grilled, and crispy on both sides.
• I usually choose to make option (2) above the following day with any leftovers and serve it with some ketchup (for the kids) or hot sauce.

EGGPLANT RAVAIYA

Steps:

• Put all ingredients except for the olive oil and eggplants in a food processor, and pulse until the peanuts are ground. Add oil and pulse to combine; the mixture will resemble damp sand. Set aside.
• Cut a crosshatch in the bottom of the eggplant about three-quarters of the way up the fruit, leaving the stem intact. (In other words, you're making a deep plus-sign shape in the bulbous part of the fruit, so you can stuff it with the peanut filling.) Repeat with the remaining eggplants.
• Stuff each eggplant with a little of the peanut mixture, just enough to fill the hole. You should have some peanut mixture left over.
• Place the stuffed eggplants on their sides in a single layer on the bottom of a large pot or saucepan with a lid. The eggplants can overlap a little, but ideally they will all fit on the bottom of the pot. Dollop the leftover peanut mixture on top of and around the eggplants, and add 1 cup of water. Turn heat to medium and cover the pot. Let the eggplant cook at a simmer, adjusting the heat as necessary, for about 20 to 25 minutes, or until the eggplants are just tender when you poke them at the stem end with the tip of a knife.
• Taste the sauce for salt, and serve hot with basmati rice or Indian flatbreads.

POTATO-STUFFED EGGPLANTS WITH INDIAN SPICES

Steps:

• Cut eggplant in half longitudinally.
• Place cut side up in microwave and cook on high 5mins or just until soft enough that you can scoop out the pulp leaving a firm shell. Reserve these shells.
• Heat one tablespoon oil and add cumin seeds. Just as they crackle, add ginger, chilis cumin and coriander powders.
• Stir in the potatoes, tomato and salt; cover and cook about 5mins over medium heat.
• Mix in the mashed eggplant, reduce heat and let cook until the potatoes are completely soft.
• Take the eggplant shells and fill each half with this potato-pulp mixture.
• In a small bowl make a paste of the flour and water. Spread this paste in a layer over the potatoes, ensuring the top and sides of the stuffing are completely covered.
• Sprinkle the chopped cilanto over the paste.
• Heat remaining oil in a large skillet, and pan-fry the eggplant in it, stuffing side down. The flour paste will form a shell on it as it fries.
• Turn over and fry the skin side too, until it crisps up.

INDIAN EGGPLANT IN SPICY SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bake the eggplant in the preheated oven until very soft and easy to mash, 45 minutes to 1 hour. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Peel and mash or blend it in a food processor; keep aside.
• Heat 1 tablespoon oil in a pan over medium heat. Add chile peppers, Bengal gram, and coriander. Saute until golden brown, 7 to 10 minutes. Remove from heat and let cool, 10 to 20 minutes. Grind into a fine powder.
• Heat remaining oil in the pan and add mustard seeds. Add onion and saute until golden brown, about 10 minutes. Stir in tamarind extract, turmeric, and powder mixture, adding water as needed if sauce is too thick. Bring to a boil; let simmer for 5 minutes. Stir in mashed eggplant; let simmer, 3 to 4 minutes. Season with salt. Serve hot.

INDIAN-SPICED EGGPLANT

Steps:

• In a small bowl combine spices and in a measuring cup stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces.
• In a large heavy non-stick skillet heat butter over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes.
• Remove skillet from heat and let eggplant stand, covered, 5 minutes.
• Serve eggplant sprinkled with fresh coriander.

EGGPLANT AND POTATO (INDIAN)

Steps:

• Heat oil over medium-high heat in a big skillet.
• When hot, put in the mustard seeds.
• When they start to pop, put in the vegetables. Stir once.
• Add seasonings. Stir and fry for a minute.
• Add 3 tablespoons of water, lower heat, cover, and simmer 10-15 minutes.
• Stir every now and then. If vegetables stick, add a little water.
• Dish is done when the potatoes are tender.