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In a small bowl, mix all the spice powder and roasted besan.
Wash and pat dry the eggplant. To prepare them, you can start by trimming the end of stems since the ends are quite tough. Keep a short stem.
Using a sharp knife, make cross slits in each eggplant to make a cavity with four parts. The eggplant should still be whole. The care not to slice the eggplant.
Using a small spoon, filling 2 teaspoons of the spice mix in the cavity of each eggplant. Reserve the leftover spice mix to use while cooking the sauce.
Warm up the mustard oil in a kadai or pot with lid. Once a little smoky, temper with fenugreek seeds.
Add the onions to oil and saute or 2-3 minutes till they appear a little soft and start turning light brown, Add the cumin & garlic along with tomatoes. Mix and saute for about 45 seconds. You dont have to cook down the tomatoes and onions.
Layer the stuffed eggplants. Sprinkle the leftover masala and 1/2 teaspoon salt. Mix gently and cover the pot.
Let cook covered for 20 minutes, stir occasionally to make sure that the masala is not sticking to bottom. You can add 2-4 tablespoon of water if you feel that the masala is dryish and eggplants won't cook .Cook till the eggplants have changed color and the skins are soft but they are not mushy.
Towards the end, bump the heat to high, and bhuno(saute) the eggplants for 1-2 minutes turning around gently.
Served garnished with chopped cilantro.