Kalonji Baingan (Stuffed Baby Eggplant)
Author's Note
Stuffed baby eggplant with an aromatic blend of spices.
Ingredients
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6-7 small Indian eggplants
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Spice Mix
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1/2 teaspoon fenugreek seeds
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1/2 teaspoon onion seeds
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1 tablespoon coriander seeds
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2 tablespoons fennel seeds
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4-5 whole dry chilies
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4 -5 cloves of garlic minced
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1 tablespoon mango powder
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Salt to taste
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2-3 tablespoons of mustard oil or vegetable oil
Directions
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Slit the eggplant from the middle to the stem keeping the stem intact.
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Mince the garlic.
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Dry toast the spice mix until toasty and fragrant.
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Blend it to a powder.
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Add the garlic, mango powder, and salt to the spice blend.
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Stuff the eggplant with the spice blend.
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Take a shallow pan and add oil.
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Once hot, add the stuffed eggplant in a single layer.
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Sprinkle with any leftover spice mix.
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Cover and cook on medium heat.
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Flip in between. Cook till soft and evenly cooked through.
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Serve hot with roti or rice and dal.