One fine Monday, I decided to go Vegan. I have been cooking and posting so many non-veg dishes of late that I had to remind myself and my folks back home that we belonged to an omnivorous family. Please note that I didn’t say ‘turn’ vegan, I just said ‘go’ vegan…that should be for about a week maybe…..ok..ok…atleast a couple of days. Then I will be back with the usual hunting,fishing,cooking and posting.
But for now I had to cook something vegan. And what better than my mom’s simple stuffed aubergines.I had to call her for the original recipe. Aubergines are usually cooked with a lot of oil,but this recipe is different. It takes very less oil and simple stuffing but tastes delicious. You can eat it with flat breads or steamed rice.The spiced onions which are used as stuffing become beautifully caramelized. No one missed meat on the table.
Day 1: Mission accomplished
- 250 g small round purple aubergines
- 250 g finely chopped onions
- salt to taste
- 1 tsp. red chilli powder (more or less)
- 1 pinch turmeric powder
- 1/4 tsp. cumin seeds
- 2 or 3 curry leaves chopped(optional)
- 1 green chilli chopped(optional)
- 1 tsp. mustard seeds
- 1 tsp. ginger garlic paste
- 1 tbsp. chopped cilantro/coriander leaves
- 1 – 2 tbsp. oil
Method: Add salt, chilli powder, ginger garlic paste to the onions and mix well. Now press with the back of a big spoon so that the onions become a little soft. Now add mustard seeds, chopped cilantro and oil. Your stuffing is ready.
Make vertical cross slits on the aubergine half way, taking care to keep it still on the stalk. Stuff each one with the onion stuffing and place in a deep bottomed pan/wok with a lid Add any leftover stuffing to the pan and a glass of water. Water should just cover the aubergines.
Cover the pan and cook on low heat till water is absorbed and the aubergines are soft but still on the stalk and the onions appear caramelized.
Serve hot with rice or breads.
Taking my veggies to Angie’s Fiesta Friday