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

1. Grind all the ingredients without adding any water and keep it aside.

2. Heat oil in a pan and add jeera and bay leaves.

3. When jeera starts spluttering add chopped onion and fry them till they turn transparent.

4. To this add chopped tomatoes and cook till they become tender.

5. In a mean while, slit small baingan and okra in mid way and stuff them with ground masala.

6. Arrange them in pan and cook them covered in medium flame.

7. When they are half cooked turn them over and add cream and any remaining ground masala powder.

8. Again close the lid and cook them in medium flame till they are done.

9. Garnish with chopped coriander leaves and serve hot with rice or roties.

10. Note:

11. 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.

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