Stuffing little vegetables is something that Gujaratis take much pleasure in.
This is my take on my mothers recipe.
This would pair well with some regular rotlis, or maybe some toasted, buttery ciabatta!
The ingredients are easy to find:
4 baby aubergines
8 baby potatoes
4 medium sized jalapenos
For the stuffing:
3/4 cup ground peanuts
3 tbsp chickpea flour
1 tbspn ground cumin
1 tbspn ground coriander
1 handful of fresh coriander
(if you’re gujju – you know I mean dhana jeeru!)
1-2 tsp red chilli
3 tsp fresh grated ginger
2 tbsp tomato paste
2 tsp salt
For the Sauce ( which can be used as the paste above)
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
around 3 cups of fresh tomato puree ( this depends on whether you want the end product to be more saucy or dry) I prefer mine dry.
6 curry leaves
1 tsp tumeric
2 tsp sugar ( to taste)
2 tsp salt ( to taste)
1 tbsp green chilli (optional…but I say GO FOR IT!)
A handful of Coriander leaves
Plan yoghurt or dahi on the side
Another handful of Coriander leaves ( cant get enough…)
Throw all the ingredients for the stuffing (except the oil) into your blender until the mix if roughly ground.
After you’ve diligently washed and cleaned your veggies, slit them neatly to prepare them for stuffing. ( crosswise for brinjals, and single slits for potatoes and jalapenos should be fine)
Stuff each vegetable lovingly, dont be shy! You should have about a tablespoon of stuffing left.
Line the veggies up in an ovenproof dish. Make sure you vary the order. It wouldn’t be any fun if all the potatoes were group into one corner! Cover with cling film, and poke a 2cm hole in the middle.
I hate using the microwave when I’m cooking, but in this case, it saves a whole lot of oil and calories! Microwave for 7-10 minutes ..I guess it depends on your microwave.
While thats going on, heat the oil in a non stick pan. Add the spices and curry leaves. Make sure you hear the sizzle and get a good whiff of the aroma, before you add the tomato puree.
Simmer for a few minutes, then add the leftover peanut stuffing and mix. Cover, and leave on the stove for another 10 minutes. If you want a somewhat dry curry, do not cover.
Pour the tomato sauce over the vegetables, and bake at 180 for 20 minutes.
While thats happening, set the table, whip out the plain yoghurt or raita, toast some papad, and roll out the rotis.
Remove from the oven and garnish with a drizzle of plain yoghurt and a sprinkling of coriander leaves!