STUFFED AUBERGINE
Here’s Diwali special bharazi stuffed ringna nu shak. Your guests will in awe after serving this unique mouth watering shak.
5 Aubergine the long narrow or fairy tale variety
1/4 cup ground pegeon peas ( lili bharazi / tuwer )
1tablespoon ground peanuts
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon salt
1tablesppon dhanajeeru
1 tablespoon oil.
2 tomatoes grated ( set aside for later use )
Hand full chopped cilantro for garnishing
Heat the oil in the skillet, once heated add ground pageant peas and stir. Add chili powder, turmeric powder and salt. Mix well and cook on low heat for about 3 minute’s .Turn the heat off add dhana jeeru and ground pea nuts, mix until well combined. Transfer in a bowl set aside.
Wash and clean aborigine, slit from the center and stuff the prepared mixture into aborigine. Keep aside.
for tempering
3 tablespoons oil
1/2 teaspoon mustard seeds
1/2 teaspoon asafoetida
In a wide skillet place oil. Once heated add mustard seeds and asafoetida. when it start to splutter, place the stuffed aubergine in the skillet and stir gently. Cover the lid and turn the heat on low and simmer for about 5 minutes. Add grated tomatoes and the remaining mixture ( masala ) stir gently to combine and cover the lid stirring occasionally till its done. Garnish with cilantro.
jikoni 