Stuffed Baingan & Okra
(from Nandini’s recipe box)
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Categories: bhindi, eggplant recipies, sidedish
Ingredients
- ngredients:
- 6-7 small Egg Plants/Brinjals (My Portion:)
- 8-10 Okra/Ladies finger (My hubby’s Portion;)
- 1/2 tbsp Jeera/Cumin Seeds
- 2 Bay Leaves
- 2 medium Onion, finely chopped
- 3 big tomatoes, chopped
- 1/4 cup Yogurt/Fresh Cream
- 2 tbsp chopped Coriander Leaves
- 1 1/2 tbsp Oil
- For Stuffing:
- 1/4 cup Roasted Peanuts
- 1 tbsp Garam Masala
- 1 1/2 tbsp Coriander Seeds
- 1/2 tbsp Jeera/Cumin Seeds
- 1 tbsp Kitchen King Masala (optional)
- 1 tsp Turmeric Powder
- 3/4 tbsp Red Chilli Powder
- Salt to taste
Directions
-
Grind all the ingredients without adding any water and keep it aside.
-
Heat oil in a pan and add jeera and bay leaves.
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When jeera starts spluttering add chopped onion and fry them till they turn transparent.
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To this add chopped tomatoes and cook till they become tender.
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In a mean while, slit small baingan and okra in mid way and stuff them with ground masala.
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Arrange them in pan and cook them covered in medium flame.
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When they are half cooked turn them over and add cream and any remaining ground masala powder.
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Again close the lid and cook them in medium flame till they are done.
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Garnish with chopped coriander leaves and serve hot with rice or roties.
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Note:
-
You can also add ginger and garlic paste while cooking. I omitted them because of other masalas being used in stuffing. So I didn’t wanted the masalas to clash with one another, just to blend well.