Pan-Fried baby Eggplants stuffed with ground Almonds
BADAM BHARA BAIGAN
-Recipe from Yamuna mataji
Eggplant is a native of India and is prepared in almost every
conceivable way. As a side-dish vegetable, baby white or purple
eggplants are slit, spread with spices and pan-fried until butter soft.
Although baby whites (which look like large eggs) are only available at
specially greengrocers in large cities, the seeds are sold through
numerous mail order and retail outlets. They are as easy to grow as
tomatoes. You could also use small, narrow Japanese eggplants for this
dish.
Preparation time: 15-20 minutes
Cooking time: about 30 minutes
Serves: 6
12 baby white or purple eggplants (2 ounces/60 g each)
3 table spoons (45 ml) ground almonds
1 table spoon (15 ml) ground coriander
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) garam masala
½ teaspoon (2 ml) turmeric
¼ teaspoon (1 ml) cayenne pepper
½ teaspoon (2 ml) amchoor powder (hing)
½ table spoon (7 ml) salt
4 table spoons (60 ml) ghee or vegetable oil
2 coin-sized slices of peeled fresh ginger root
6 sprigs fresh coriander or parsley for garnishing
This amount applies only to yellow Cobra. Reduce any other asafetida by three-fourths.
1.
Almost halve the eggplants, cutting from the rounded base end to
within ½ inch (1.5 cm) of the stem and cap. Soak in cold water for 10
minutes or until they open up slightly. Drain in a colander, then pat
the outsides dry with paper towels.
2. Combine the
almonds, spices and salt in a small dish and mix well. Smear the
stuffing on the cut surfaces of the eggplants until all the mixture is
used. Gently press the eggplants together to reshape them, then bind
them closed by winding 2 or 3 rounds of ordinary white sewing thead
around the thick end, and twist to knot.
3.
Combine the ghee or oil and sliced ginger root in a
heavy-bottomed 12-inch (30 cm) nonstick frying pan. Place the pan over
moderate heat and when the ghee or oil is hot but not smoking, drop in
the eggplants and cook, gently tossing, for about 8 minutes or until
they are glossy and lightly browned. Reduce the heat to low., cover and
cook for about 20 minutes, turning the eggplants 3 or 4 times to brown
evenly on all sides. Remove the threads and garnish with herb sprigs
before serving.