I know the picture does not do do justice to this dish - But the taste is amazing. There are many versions to this typical marathi dish. Generally, the coconut is lightly roasted. Some add roasted sesame seeds. And some grind the mixed masala to a paste for a runny gravy. I have kept it simple and skipped the sesame because sesame seeds are hot for the body during summers (and I could not find them in my pantry ;))
10 Baby Eggplants
2 medium onions, finely chopped
1/4 cup roasted peanuts, grind in a hand mixer
1/2 cup shredded coconut
2 small baby potatoes, cut into big chunks
Spices:
3 tsp goda masala (found in local indian stores but best ones are from India)
2 tsp red chilli powder
2 tsp turmeric powder
2 tsp Poppy seeds or khus khus
2 tsp cumin powder
2 tsp coriander powder
Salt
2 tbsp shaved jaggery
1 tsp tamarind pulp
Some chopped cilantro
Tempering:
1/2 tsp mustard seeds
Asofoetida
Method:
1. Wash the eggplants. Cut four slits through the eggplant without cutting it all the way so that we can stuff them. soak them in slightly salted water and set aside.
2. In a flat mixing bowl, add the onions, ground peanuts, shredded coconut, and all the spices including cilantro. Using your palm, mix the contents while gently crushing them together with your palm. This releases the juices of the onions and allows an even mixing. Set aside. Fill the eggplants with onion mixture. You should have a bulk of it leftover.
3. Heat oil in a flat bottom stainless steel pan. When hot add mustard seeds. when they crackle add the asofoetida. Right away add the leftover onion mixture and mix well. Gently add the eggplants without crowding them. Add the potatoes. Sprinkle some more salt if necessary. Cover and cook on low flame for atleast 1/2 hr but keep checking intermittently. You will know its cooked when the eggplant is tender and the masala is light brown in color.
Serve with phulkas or chapatis.
मस्त झालेत, भरलेली वांगी ...
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