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KAILASA's Sattvic Cooking

DIRECTIONS

  • 1) Heat oil and fry seasonings until they splutter.
  • 2) Add asafetida, fry a bit and then add turmeric and red chilli powder.
  • 3) Add potatoes and salt and fry until roasted golden brown.
  • 4) Garnish with cilantro.

5.12 STUFFED EGGPLANTS

INGREDIENTS

Seasonings:

2 tspOil
1 tspMustard seeds
1 tbspCoriander seeds
1 tspMethi seeds
4 tbspChanna Dal
4 tbspUrad dal
6Dry Red Chillies
½ tspAsafetida powder
2 tspSalt to taste
10 tbspOil
15Small Eggplants
  • 1) Heat oil and fry seasonings until golden brown.
  • 2) Add asafetida powder, fry for a few seconds and turn off the stove.
  • 3) Add salt, then powder the mixture coarsely.
  • 4) Slit eggplants into four just on the end (not where the stalk is), then wash thoroughly.
  • 5) Heat oil in a nonstick pot with a lid. Stuff each eggplant with the powder and drop it in the oil. Cover with lid on and leave it on a low flame. Stir once every few minutes carefully making sure that the eggplants remain full. After 10 minutes when the eggplants are soft, remove the lid.
  • 6) When the eggplants have browned, add any remaining powder and cook for a few more minutes.