Musalaydaar Baingun

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This is a spice stuffed eggplant recipe from pakistan. You can find the small eggplants in a local asian grocery store. This does take some work but the taste is worth it :)

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Steps

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Cut eggplant into quarters up to 1 / 2 inch to the stem.

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Leaving the stem and the area closest to it intact.

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The stem will hold the eggplant together during the cooking.

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Submerge the eggplants in 2 cups of cold water and 1 teaspoons of salt for 5 minutes and then drain thoroughly.

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Deep fry eggplants for 2-3 minutes.

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Remove with a slotted spoon , set aside to cool.

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Using a coffee grinder , lightly crush 1 teaspoon of the fennel seeds , 1 / 2 teaspoon coriander seeds , 1 teaspoon cumin seeds , 1 teaspoon of fenugreek seeds , and 1 teaspoon of mustard seeds.

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Mix these with the coriander powder , chili powder , 1 1 / 2 teaspoons salt , turmeric , and lemon juice.

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Set aside a quarter of this spice paste.

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Divide the remaining paste into the cuts in each eggplant.

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Puree together tomatoes , spice paste , and 1 / 2 teaspoon of salt.

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In a large flat pan heat 1 / 4 cup of oil on medium high heat.

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Stir fry 1 / 2 teaspoon of cumin seeds , 1 / 2 tsp of mustard seeds , red chilies and c.

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Ingredients

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baby eggplants, salt, fennel seed, coriander seed, cumin seeds, fenugreek seeds, mustard seeds, coriander powder, chili powder, turmeric, lemon juice, tomatoes, dried red chilies, curry leaves, deep frying oil, oil