Ingredients
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6
-
3
-
1
-
1/2
-
1 1/2
-
1
-
1 1/2
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Musalaydaar Baingun,This is a spice stuffed eggplant recipe from Pakistan. You can find the small eggplants in a local Asian grocery store. This does take some work but the taste is worth it :),yum! i loved this despite all the hard work. thanks for the recipe umm hamza,This is a spice stuffed eggplant recipe from Pakistan. You can find the small eggplants in a local Asian grocery store. This does take some work but the taste is worth it 🙂
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Steps
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1
Done
|
Cut Eggplant Into Quarters Up to 1/2 Inch to the Stem. Leaving the Stem and the Area Closest to It Intact. the Stem Will Hold the Eggplant Together During the Cooking. |
|
2
Done
|
Submerge the Eggplants in 2 Cups of Cold Water and 1 Teaspoons of Salt For 5 Minutes and Then Drain Thoroughly. |
|
3
Done
|
Deep Fry Eggplants For 2-3 Minutes. Remove With a Slotted Spoon, Set Aside to Cool. |
|
4
Done
|
Using a Coffee Grinder, Lightly Crush 1 Teaspoon of the Fennel Seeds, 1/2 Teaspoon Coriander Seeds, 1 Teaspoon Cumin Seeds, 1 Teaspoon of Fenugreek Seeds, and 1 Teaspoon of Mustard Seeds. Mix These With the Coriander Powder, Chili Powder, 1 1/2 Teaspoons Salt, Turmeric, and Lemon Juice. Set Aside a Quarter of This Spice Paste. |
|
5
Done
|
Divide the Remaining Paste Into the Cuts in Each Eggplant. |
|
6
Done
|
Puree Together Tomatoes, Spice Paste, and 1/2 Teaspoon of Salt. |
|
7
Done
|
in a Large Flat Pan Heat 1/4 Cup of Oil on Medium High Heat. Stir Fry 1/2 Teaspoon of Cumin Seeds, 1/2 Tsp of Mustard Seeds, Red Chilies and Curry Leaves For 2 Minute. |
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8
Done
|
Add the Tomato Puree. Continue to Stir Fry For 5 Minutes. |
|
9
Done
|
Gently Add the Eggplants to This Sauce. Cover and Cook on Medium Heat For 30 Min or Until Eggplant Is Done. |
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10
Done
|
Do not Stir During the Cooking Process or the Eggplant Will Fall Apart. If Needed, Jiggle the Pan During Cooking So as to Move the Eggplants and the Sauce Around. |
