masalebhatwithstuffedeggplants

Masala -

1/2 cup dry shredded coconut

1/2 cup Sesame seeds

2 tbsp Garam Masala

Red chili powder and Salt per taste

1/2 tsp Turmeric

For Rice -

4 small eggplants

1 cup Rice

salt, red chili powder - per taste

1 tsp garam masala (optional)

1 tbsp oil for tempering

1 masala cardamom, 1 piece cinnamon, 1-2 bay leaves, 1-2 black peppers, turmeric, cumin seeds, mustard seeds, Asafoetida.

2 cups warm water

Wash the rice and keep aside for at least 1/2 hour. Dry roast shredded coconut and sesame seeds separately. Let them cool a bit. Now grind coconut and sesame seeds. Mix red chili powder, salt and garam masala and grind in the mixer just to mix them well. Add chopped cilantro if you want to. Wash eggplants and cut the tops off and then slit them without cutting them all the way just like we cut these for stuffed eggplants. Stuff the mixed masala in the eggplants and set them aside. Heat oil in a thick bottom vessel. Add black peppers, cinnamom, cardamom, bay leaves and let them sizzle. Add cumin seeds, mustard seeds, asafoetida and turmeric let it sizzle. Add washed rice and roast for for 5-6 minutes. Add the remaining stuffing masala if any, while roasting rice. Add warm water to the roasted rice and cover the lid and let it cook for about 5 minutes. Now add the stuffed eggplants upside down in the half cooked rice. Do not stir rice often. Let the rice cook properly. Do not take off the lid. There will be enough steam to cook the eggplants properly. Decorate with coconut (dry or fresh) and cilantro and enjoy with bit of ghee.

Tips - You can use only dried coconut instead of sesame seeds.

Please add your comments, suggestions to my original post @ http://vadanikavalgheta.blogspot.com/2007/08/blog-post.html