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Stuffed Eggplant Dinner Or Undhiyun

drbhaldave's picture
Small round INDIAN eggplant variety is used for stuffing along with other veges ; garbanzo bean flour and curry spices; baked in Microwave oven.
Ingredients
  Egg plant 1 Pound
  Green bell pepper 1
  Red bell pepper 1
  Yellow pepper 1
  Orange pepper 1
  Potatoes 1 , sliced (soaked)
  Carrot 2 , sliced
  Onion 1 , sliced
  Water 1 Cup (16 tbs)
  Cilantro 1⁄4 Cup (4 tbs), chopped finely
For filling
  Besan flour 1 1⁄2 Cup (24 tbs)
  Green beans 1⁄2 Cup (8 tbs)
  Mixed peas 1 1⁄2 Cup (24 tbs)
  Coriander leaves 1⁄4 Cup (4 tbs), chopped
  Jalapeno 1 , chopped finely
  Ginger 2 Teaspoon, chopped finely
  Peanuts 1⁄4 Cup (4 tbs)
  Cashew nuts 1⁄4 Cup (4 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Coconut 1⁄4 Cup (4 tbs), grated
  Red chili powder 1 Teaspoon
  Cumin coriander powder 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Lemon juice 2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Sesame seeds 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Sugar 2 Teaspoon
  Salt To Taste
For seasoning
  Oil 2 Tablespoon
  Dry red chilies 3
  Cinnamon 1 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Clove 5
  Mustard seeds 1⁄2 Teaspoon
  Fenugreek 1⁄2 Teaspoon
Other ingredients
  Basmati rice 1 Cup (16 tbs)
  Water 2 Cup (32 tbs)
Directions

GETTING READY
1. Slice the egg plants in half lengthwise and set aside. Cut the bell peppers in half and scoop out the inner part.
2. Soak the basmati rice in water.

MAKING
3. In a bowl, put besan flour. Add coriander leaves, lemon juice, cashew nuts, peanuts, ginger, jalapeno, coconut, sesame seeds, raisins and mix to combine.
4. Stir in salt, sugar, black pepper, garlic, cumin coriander powder, red chili powder and turmeric powder. Mix well.
5. Stuff the eggplants and peppers with the filling.
6. In a large casserole, place the stuffed vegetables. Put onions, potatoes and carrot over them.
7. Spread green beans and peas on top. Pour water and sprinkle the cilantro.
8. In a pan, heat oil. Saute mustard seeds, cumin seeds, fenugreek, dry red chilies, cinnamon and clove.
9. Pour this seasoning over the vegetables. Gently stir to combine.
10. Place the casserole in microwave oven and cook for 22 minutes at medium high heat.
11. In a bowl, put the soaked rice with water and microwave for 8 minutes at power 3.

SERVING
12. Serve the Stuffed Eggplant and Peppers with roasted pita bread and rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Gujarati
Course: 
Main Dish
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
8
Stuffed eggplant is a delicacy you have fondly relished at restaurants. Now you can learn to make it in easy steps too. Bhal Dave sums each process in an articulate manner. Now you can treat your guests with stuffed eggplant with Pita Bread along with accompaniments as a quick lunch or a snack.

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1 Comment

Hyde.Ray's picture
why have ya classified this dinner stuff as breakfast recipe?