Tuesday, February 20, 2007


Mode - Microwave

Time - preparation -15 minutes, microwave -10 minutes

Utensils - microwave safe glass or plastic flat base bowl with lid

Ingredients -
(1) 8-10 small eggplants
(2) Stuffing - 1 cup finely chopped onion + 1 tbsp fresh grated coconut + 1 tbsp roasted groundnut powder + 1 tbsp chopped coriander + 1/2 tsp chopped garlic + 1 tbsp goda masala + salt + chilly powder + Jaggery/sugar as per taste
(3) 1 tbsp Tadka (mustard seeds cracked in hot oil with asafetida and turmeric powder)
(4) Chopped coriander and fresh greated coconut for garnishing

Procedure -
(1) Cut the stems of eggplants and give slits in cross lengthwise.
(2) Prepare stuffing by mixing all the ingredients given in (2) above.
(3) Stuff the mixture in both slits and keep all stuffed eggplants in bowl in single layer.
(4) Spread Tadka and 1/2 cup water over them and cover. Microwave 5 minutes on high power, then 5 minutes on low power (30%). Let stand for 5 minutes.
(5) Take out from oven and garnish with chopped coriander and greated coconut.

Aai's Special tips -
(1) Do not use too much water while cooking, water increases cooking time and decreases nutrients. For making gravy, boil 1 cup water in a separate small bowl and add to cooked vegetable.
(2) Slow cooking method (cooking first on high power and then on medium or low power) is much more appropriate for Indian style – especially Marathi style cooking. Cooking this way, rice or vegetables cook soft and tender and delicious.


deepu said...
This comment has been removed by the author.
deepu said...

thank you for such a wonderful recipe...

Mi hi recipe refer karun....khupach chan bharle wangi karayla shikle...

My husband loves the Bharli wangi made by me...

Thank you Mrs.Sudha Kulkarni

Deepti Tendulkar