Categories: Gravy

Ingredients

• 7-8 small Eggplants
• 1 tsp Jeera/Cumin Seeds
• Few strings of Curry Leaves
• 2-3 tbsp Oil
• 1/4 tsp Hing/Asafoetida
• Masala for Stuffing:
• 1 large Onion, chopped very finely
• 1-2 tbsp Coriander Leaves, chopped finely
• Grind to Paste:
• 1/2 cup Desiccated Coconut
• 2-3 tbsp Roasted Peanuts
• 1 tsp Coriander Seeds
• 1/2 tsp Cumin/Jeera Seeds
• 1 large marble sized Tamarind, soaked in warm water and juice extracted
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1 tbsp Sambar Powder
• 1 tsp Kitchen King Masala (optional)
• Salt to taste
• Read more: http://www.monsoonspice.com/2007/09/jolada-rotti-oota.html#ixzz2IuG3pfut

Directions

1. Grind coconut, coriander seeds, jeera, tamarind juice, peanuts, turmeric powder, red chilli powder, sambar powder, kitchen king masala and salt to taste to smooth thick paste (chutney consistency) by adding little water at time.

2. Mix this ground paste with finely chopped onion and coriander leaves and keep aside.

3. Make plus marked slits on baby eggplants keeping their stems.

4. Take about 1-1½ tbsp of masala and stuff it in slit baby eggplants.

5. Heat oil in heavy bottomed pan and add jeera, curry leaves and hing.

6. When jeera starts to pop and sputter place stuffed eggplants and arrange them in a pan.

7. Add remaining masala to the pan and reduce the heat to low. Add about 2-3 tbsp of water if needed.

8. Cover and cook the eggplants on low flame stirring in between so that masala don’t stick to the pan. Cook it for 15-20 minutes till eggplants are evenly cooked.

9. Serve hot with Jolada Rotti or Akki Rotti garnished with chopped coriander leaves and enjoy.

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