A royal Mughlai dish featuring whole baby eggplants stuffed with a fragrant spice mix, pan-fried, and then simmered in a rich, creamy cashew and tomato gravy. A showstopper for any special meal.
Prep25 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 serving
259cal
6gprotein
25gcarbs
Ingredients
500 g Baby Eggplants (About 8-10 small eggplants)
4 tbsp Ghee (Can be substituted with a neutral oil)
2 tbsp Besan (For the stuffing)
1.5 tsp Coriander Powder (For the stuffing)
1 tsp Cumin Powder (For the stuffing)
0.5 tsp Turmeric Powder (For the stuffing)
1 tsp Red Chili Powder (For the stuffing, adjust to taste)
A soft and spongy leavened flatbread from Mughlai cuisine. Made with whole wheat flour and yeast, this roti has a delightful tangy flavor and a pillowy texture, perfect for scooping up rich curries.
Perfectly spiced Baingan Musallam with fluffy Khamiri Roti – a gut-friendly, homestyle treat you'll adore.
This mughlai dish is perfect for breakfast. With 604.4300000000001 calories and 15.030000000000001g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
(Divided use)
1.75 tsp Salt (Divided use, adjust to taste)
2 medium Onion (Finely pureed)
3 medium Tomato (Pureed)
1.5 tbsp Ginger Garlic Paste
15 whole Cashews (Soaked in warm water for 20 minutes)
0.25 cup Curd (Whisked until smooth)
1 tsp Kasuri Methi (Crushed between palms)
0.5 tsp Sugar (Optional, to balance flavors)
1.5 cup Water (Adjust for desired gravy consistency)
2 tbsp Fresh Coriander (Chopped, for garnish)
Instructions
1
Prepare Eggplants and Stuffing
Wash the baby eggplants and pat them completely dry. Make two perpendicular slits from the bottom, going about 3/4 of the way up, ensuring the stem and crown remain intact.
In a small bowl, combine besan, coriander powder, cumin powder, turmeric powder, red chili powder, amchur powder, 0.5 tsp of the garam masala, and 0.75 tsp of the salt.
Gently pry open the slits of each eggplant and carefully fill them with the prepared dry spice mixture. Set aside any leftover masala.
2
Shallow-Fry the Stuffed Eggplants
Heat 3 tbsp of ghee in a wide, heavy-bottomed pan or kadai over medium heat.
Carefully place the stuffed eggplants in the pan. Fry for 8-10 minutes, turning them gently every 2-3 minutes, until they are golden brown on all sides and about 80% cooked through.
Once fried, remove the eggplants from the pan with a slotted spoon and set them aside on a plate.
3
Prepare the Gravy Base
In the same pan, add the remaining 1 tbsp of ghee if needed. Add the onion puree and sauté for 6-8 minutes over medium heat until it turns light golden and the raw smell disappears.
Add the ginger-garlic paste and cook for another 2 minutes until fragrant.
Stir in the tomato puree and any leftover stuffing masala. Cook for 7-8 minutes, stirring occasionally, until the mixture thickens and you see ghee separating from the sides.
4
Build the Creamy Gravy
While the tomato mixture cooks, drain the soaked cashews and blend them with 2-3 tbsp of water to a very smooth, fine paste.
Add the cashew paste to the pan and cook for 2-3 minutes, stirring continuously to prevent it from sticking.
Reduce the heat to the lowest setting. Add the whisked curd, stirring vigorously and continuously for 1-2 minutes to prevent it from splitting. Cook until the ghee starts to surface again.
Pour in 1.5 cups of warm water, the remaining 1 tsp of salt, and the sugar. Stir well to combine and bring the gravy to a gentle simmer.
5
Simmer and Finish
Gently slide the fried eggplants into the simmering gravy. Ensure they are partially submerged.
Cover the pan with a lid and let it cook on low heat for 10-12 minutes, or until the eggplants are completely tender and have absorbed the gravy's flavors.
Turn off the heat. Sprinkle the crushed kasuri methi and the remaining 0.5 tsp of garam masala over the curry.
Garnish with freshly chopped coriander leaves. Let the dish rest for 10 minutes before serving to allow the flavors to meld.
4
Serving size: 1 serving
346cal
9gprotein
46gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.5 cup Warm Water (Around 105-115°F (40-46°C))
0.5 cup Warm Milk
4 tbsp Ghee (Melted, 2 tbsp for dough and 2 tbsp for brushing)
1 tsp Salt
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes.
The mixture will become frothy and bubbly, indicating the yeast is active and ready to use.
2
Prepare the Dough
In a large mixing bowl or the bowl of a stand mixer, combine the atta and salt.
Create a well in the center and pour in the activated yeast mixture, warm milk, and 2 tablespoons of melted ghee.
Mix until a shaggy dough forms, then transfer to a lightly floured surface.
Knead for 8-10 minutes by hand (or 6-7 minutes with a dough hook) until the dough is soft, smooth, and elastic. It should be pliable and not too sticky.
3
Proof the Dough
Form the dough into a ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
Once proofed, gently punch down the dough to release the air.
Briefly knead for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
5
Cook the Rotis
Heat a tawa or cast-iron skillet over medium-high heat.
Take one dough ball, dust it lightly with atta, and roll it into a 6-inch circle, keeping it slightly thicker than a regular chapati.
Place the rolled roti on the hot tawa. Cook for about 30-40 seconds, until small bubbles start to appear on the surface.
Flip the roti and cook the other side for about 1 minute, pressing down gently with a spatula to encourage puffing.
Flip again and cook for another 30 seconds until golden-brown spots appear on both sides.
For a charred, tandoori-like effect, you can carefully lift the roti with tongs and hold it over a low open flame for a few seconds until it puffs up completely.
6
Serve
Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
Repeat the process for all the dough balls, stacking the cooked rotis in a casserole dish or wrapped in a kitchen towel to keep them soft and warm.
Serve hot with your favorite curry, dal, or kebab.