Monday, January 4, 2010

Bharela Ringan Tuvar Sabzi (Eggplant and Tuvar Sabzi)



Cooking Time:Serves 4-6
IngredientsIndian Eggplant 7-8 (as shown above)1 pack frozen toovar*(pigeon peas)(don't get the one in the transparent bagsfrom the indian store)1/2-3/4 cup of peanuts(grinded)2 table spoon besan (gram flour)4-5 tablespoon dhana jeeru3-4 teaspoon red chili powder2 teaspoon turmeric powder2 teaspoon garlic masala1 teaspoon garam masala1 teaspoon jeerapinch of asafoetida1 teaspoon lemon juiceNow to start cooking your delicious bharela eggplantMake the masalamix gram flour, 2 tablespoon dhana/jeeru, 1 teaspoon turmeric powder, 2 teaspoon chili powder, 1 teaspoon oil, salt to taste(about 1 teaspoon), 1/2 teaspoon lemon juiceNow mix this well. Keep asideTake the eggplant remove the top green part and then slice it 4 ways but not completely so it opens but doesn't fall apart. Now slowly stuff the masala that you made in the gap. Get all the eggplant ready repeating the same steps.Now take a pressure cooker add 2 teaspoon oil, let the oil heat and then add jeera once the jeera is heated and light brown add the asafoetida,turmeric powder, chili powder and immediately add the toovar. Then add garlic, dhana jeera, garam masala, and a little more than 1/2 cup of water and put the eggplant in the cooker.Put the remaining masala (left from the eggplant stuffing) in it as well. Add salt to taste.Let it cook for two whistles or until the eggplant is tender and cooked.Let the pressure cooker cool.After opening you can cook it for a couple of minutes. garnish with coriander!Serve with rice or roti/parathas. It is delicious.It will look similar to this but will have the toovar (pigeon peas too) and not as read. Next time I make it, I'll definitely put an image of my version.

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