Stuffed Spicy Eggplant(brinjal)
500 gms.small Eggplants(Brinjals)roughly as large as medium sized Eggs
250gms.small sized potatoes
50gms Dried Shrimp soaked in warm water(available in Asian Markets)
300gms. finely chopped shallots
0.5 cup Tomato Paste
1)-1tsp.Black Pepper Corns
3)-2 1″pieces of Cinnamon
4)-2 Bay leaves
5)-1Pepper corn sized piece of Nutmeg
8)-4 Nakesar pieces
14)-50gms.grated Dry Coconut
3tsp.Red Chilly Powder
Salt to taste
2 cups Whole Wheat Flour
Water to bind
Bind the Whole Wheat Flour to pliable consistency—-not too soft nor too firm. Cover with a wet cloth and set aside. Slit the Potatoes and Eggplants lengthwise keeping the upper part near the stem intact. Leave these immersed in water or these will discolor. Soak the Dried Shrimp in warm water.
In a heavy bottomed pan fry the finely chopped Shallots in oil till crisp and golden brown. Add tomato paste and fry till oil floats on top. Set aside till later. Dry roast each Curry Powder ingredient–Nos.1-14 till golden and fragrant. Grind together when cool and mix with the Turmeric,Red Chilly Powder and Sea Salt. Wash the soaked Dry Shrimp clean and mix with the Seasoned Curry powder and the fried Shallot and Tomato Paste. Adjust the Salt and stuff this mixture in the Eggplants and Potatoes. Layer the vegetables in the pan used to fry the Shallots and Tomato mixture and add just enough water to cover the contents. Simmer till the potatoes are cooked. The Curry should be thick and not watery. Make 12 equal sized balls of the prepared dough. Roll out each ball to thickness of 1/8″ and a diameter of 4″.Roast these Phulkas on a griddle on both sides till pale brown spots appear. Serve hot with the Vegetable.
Visit http://mostdeliciousfood.blogspot.com/ for many more delicious recipes!