Wednesday, April 13, 2011

Stuffed aubergine casserole


Almost all of us have played with or given our children battery controlled toys.  We are well aware of the fact that the battery gets over after some hours – so either it needs to be replaced or recharged.  Once the battery has been replaced or recharged, the toy is better than ever and goes on again for some hours till we have to repeat the whole process again.  We work for long hours at offices or at home or other jobs we have, but how often do we realize that we too need recharging and rejuvenating every once in a while to perform better. 

Recharging for all of us could be different – for some a simple walk in the evening, for others tending to a hobby and for others perhaps a short holiday.  Whatever the means, breaking the rhythm every once in a way could do wonders to some of us.  For me, cooking can do wonders.  Another approach that really works, but sometimes I am too embarrassed to admit is ironing – yes you heard it right i-r-o-n-i-n-g.  Actually one of the best birthday gifts I got from my husband was an excellent steam iron.  For some it is difficult to know when they really are stressed or what relaxes them, but I guess sooner or later we all know what we like best that we could use as a de-stress too.  One of my friends had once sent me the best de-stress tool as a joke.  It was an application which you open and then choose a hammer from the application and you could simulate smashing your computer screen.  You also had a worm which could simulate eating your screen, but the best of all I liked was a small lighter which just simulated the burning and exploding of my screen in seconds. 
Preparation Time: 30 minutes
Serves : 4


3 eggplants (aubergines/brinjals) (long variety)
1 ½ cups peanuts, roasted and coarsely powdered
2 green chillies, finely chopped
½ red onion, finely chopped
Salt and red chilli powder to taste
¼ teaspoon turmeric powder
A pinch of asafetida
½ cup coriander leaves, chopped
3 sprigs curry leaves
¼ cup oil
½ cup Tamarind juice extract


  1. Peel and slit the aubergines lengthwise but take care not to cut it fully and keep aside.  
  2. Apart from the curry leaves and the tamarind juice, mix all the above ingredients in 3 tablespoons water and half the oil.  
  3. Stuff this mixture into the aubergines taking care not to break the aubergines .  Keep the remaining mixture aside if you have some left.  
  4. Place a pan on medium heat and add the remaining oil.  
  5. When the oil is hot, add the curry leaves and place the stuffed aubergines carefully in the vessel.  Cover and reduce the flame.  
  6. When the aubergine is soft, approximately 20 minutes later, add the tamarind juice and the left over mixture that was kept aside.  
  7. Cover and cook for another 10 minutes on low flame.  
  8. Remove from heat and place gently in a casserole dish before serving.

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