This is my variation of the dish that I cooked for team Gujerati Girls for the Food Blogger Challenge Nom Nom Nom 2012. It’s a really simple recipe that I got from my aunt – Pratibha Masi. (Masi means ‘mum’s sister’ so she’s actually my mum’s first cousin).
- 10 small aubergines – I use the slim Kenyan variety found in most Asian grocery shops
- 1 Weetabix biscuit
- 1 cup of peanuts
- 2 tsp cumin and coriander powder
- 1.5 tsp salt
- 2 tsp red chilli flakes
- 2 tsp sugar
- 1/4 tsp turmeric powder
- Juice and zest of one medium lemon
- Handful fresh coriander leaves
- 1 clove crushed garlic – optional
- 2 cm ginger – finely crushed – optional
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 3-4 curry leaves
- 2 large tomatoes chopped roughly into 2cm cubes
- Approx 1/2 cup of water
To make it
- Wash the aubergines and make two slits lengthways. Slit all the way down but leave enough flesh that the stalk doesn’t fall apart.
- Make the stuffing mixture. Blitz the peanuts in a food processor til they look like large breadcrumbs.
- Pour the breadcrumbs into a bowl and crumble in the Weetabix and then add the lemon zest and juice, cumin and coriander powder, chilli flakes, turmeric, salt, sugar and the garlic and ginger if you are using them.
- Add most of the coriander finely chopped and leave the rest for garnishing later.
- Mix it all together and then stuff it into the slit aubergines. There should be plenty and it’s fine if it falls out of the sides.
- Heat the oil in a shallow frying pan that has a well fitting lid on a medium flame. When it’s hot, add a few mustard seeds. If they fizzle, add all the mustard seeds and curry leaves and then gently add the tomatoes. Beware the spitting so have the lid handy as a protective barrier!
- Turn the heat down, stir the tomatoes a little to prevent sticking and then place the aubergines gently into the pan.
- Add the water and then sprinkle over any remaining stuffing mixture.
- Cook on a gentle heat with the lid on for about 20-30 minutes turning the aubergines half way through cooking to char on both sides if you wish.
- Serve hot with fresh yoghurt and hot rotli garnished with fresh coriander.
You can use this same method to stuff potatoes, courgettes, okra or peppers.