A warm, comforting Gujarati curry featuring baby eggplants filled with a sweet, spicy, and nutty masala made from peanuts, sesame, and chickpea flour. A true taste of home-style Indian cooking.
Prep25 min
Cook30 min
Servings4
Serving size: 1 cup
389cal
9gprotein
29gcarbs
29g
Ingredients
500 g Baby Eggplants (About 10-12, also known as ringan)
0.5 cup Besan (Gram flour)
0.25 cup Roasted Peanuts (Coarsely crushed)
2 tbsp White Sesame Seeds
2 tbsp Desiccated Coconut (Grated, dry)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Wash the baby eggplants thoroughly and pat them dry. Keep the stems on.
Make two perpendicular slits from the bottom of each eggplant, going about 80% of the way up to the stem. This creates four sections for the stuffing while keeping the eggplant whole.
Place the slitted eggplants in a bowl of salted water to prevent them from browning while you prepare the masala.
2
Create the Stuffing Masala
In a mixing bowl, combine the besan, crushed peanuts, sesame seeds, desiccated coconut, turmeric powder, red chili powder, coriander-cumin powder, and garam masala.
Add 1/4 tsp of hing, the grated jaggery, lemon juice, 1 tsp of salt, 2 tbsp of vegetable oil, and 2 tbsp of chopped coriander leaves.
Mix everything thoroughly with your fingers. The mixture should be moist and crumbly, and it should hold its shape when pressed together. If it's too dry, add a teaspoon of oil or water.
3
Stuff the Eggplants
Drain the eggplants and pat them dry.
Carefully open the slits of each eggplant and generously fill them with the prepared masala. Press gently to ensure the stuffing is packed in well.
Set aside any leftover masala; it will be used to thicken the gravy.
4
Sauté Eggplants and Prepare Tempering
Heat the remaining 3 tbsp of oil in a wide, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds. When they begin to splutter, add the cumin seeds and the remaining 1/4 tsp of hing. Sauté for 30 seconds.
Carefully place the stuffed eggplants in the pan in a single layer. Cook for 5-7 minutes, turning them gently every couple of minutes, until they are lightly browned on all sides.
5
Build the Gravy and Simmer
Add the ginger-green chili paste to the pan and sauté for a minute until fragrant.
Pour in the tomato puree and add any leftover stuffing masala. Cook for 3-4 minutes, stirring occasionally, until the oil starts to separate from the mixture.
Add 1.5 cups of hot water and the remaining 0.5 tsp of salt. Stir gently to combine everything without breaking the eggplants.
Bring the gravy to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the eggplants are soft and cooked through. You can check by piercing one with a knife; it should go through easily.
6
Garnish and Serve
Once cooked, turn off the heat. Garnish with the remaining 2 tbsp of fresh coriander leaves.
Let the shaak rest for 5-10 minutes to allow the flavors to meld.
Serve hot with phulka roti, bhakri (millet flatbread), or steamed rice and dal.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
