This recipe can be made and served dry or with little gravy.
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Ingredients:
1/2 kg small Aubergines
For the stuffing:
6-8 prawns, deveined and chopped into small pieces
1 onion, chopped finely
1/2 vine tomato, chopped finely
2 cloves garlic, chopped finely
1/4 inch ginger, chopped finely
1 green chilli, chopped finely
1/2 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1 tsp recheado masala (Click link for recipe)
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Ingredients:
1/2 kg small Aubergines
For the stuffing:
6-8 prawns, deveined and chopped into small pieces
1 onion, chopped finely
1/2 vine tomato, chopped finely
2 cloves garlic, chopped finely
1/4 inch ginger, chopped finely
1 green chilli, chopped finely
1/2 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1 tsp recheado masala (Click link for recipe)
1 tsp vinegar
Freshly chopped coriander
Salt & pepper for seasoning
For the gravy
2 onions, chopped finely
1 clove garlic, chopped finely
1/2 vine tomato, chopped finely
1 green chilli, slit
1 tsp recheado masala
Salt & pepper for seasoning
Method:
1. Wash the aubergines, and make slits in them for stuffing.
2. In a pan, heat oil, add the chopped green chilli, garlic and ginger, toss for few seconds and then add onions. Once onions are lightly browned add the chopped tomato. Stir well until tomato is softened.
3. Add the turmeric, cumin and coriander powder. Mix and then add the prawns, stir till well coated.
4. Add the recheado masala and vinegar, stir. Season accordingly. Cook till prawns are done. Take off the heat and sprinkle chopped coriander and cool.
5. Once the stuffing is cooled stuff it into the aubergines. Leftover stuffing will be used for the gravy.
6. In the same pan, heat little oil and lightly fry the aubergines.
7. In a saucepan, heat oil, fry the onions, garlic , chilli and tomato until softened. Add the recheado masala and season. If there is any stuffing left add that too. Add little water for a light gravy.
8. Once the gravy starts to boil, add the aubergines. Cover and cook for few minutes until gravy thickens. Once aubergines are cooked serve. Check for seasoning.
Method:
1. Wash the aubergines, and make slits in them for stuffing.
2. In a pan, heat oil, add the chopped green chilli, garlic and ginger, toss for few seconds and then add onions. Once onions are lightly browned add the chopped tomato. Stir well until tomato is softened.
3. Add the turmeric, cumin and coriander powder. Mix and then add the prawns, stir till well coated.
4. Add the recheado masala and vinegar, stir. Season accordingly. Cook till prawns are done. Take off the heat and sprinkle chopped coriander and cool.
5. Once the stuffing is cooled stuff it into the aubergines. Leftover stuffing will be used for the gravy.
6. In the same pan, heat little oil and lightly fry the aubergines.
7. In a saucepan, heat oil, fry the onions, garlic , chilli and tomato until softened. Add the recheado masala and season. If there is any stuffing left add that too. Add little water for a light gravy.
8. Once the gravy starts to boil, add the aubergines. Cover and cook for few minutes until gravy thickens. Once aubergines are cooked serve. Check for seasoning.
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