Jain Style, Stuffed Eggplant-Version IV, Step Wise

Hi All!!

I’m so glad that I announced ‘Only’ Microwave Cooking as the theme of this month, as it is giving me a platform to explore my culinary skills using the Microwave, which otherwise I would have conveniently avoided or postponed since I’m so much comfortable cooking on the gas stove.

I used to cook very frequently in the Microwave while I was working, as I found that the cooking was fast and I could keep the vegetables to cook in the Microwave and finish other chores at the same time. There was no fear that I might burn the veggies in that rush hour due to my negligence..

During chaturmasa i.e the four months of monsoon, onions were avoided at my granny’s place. Yesterday, while speaking with my cousin P, she mentioned that at her In Law’s place too they follow Chaturmasa rules, so onion, garlic and she also mentioned that she was going to try the Delicious Cucumber-Tomato Raita, that I posted recently, as it has no onion or garlic. Then, while discussing food recipes, I mentioned to her that I made Stuffed Eggplant without any ginger-garlic-onion, in the microwave and it was ready in 15mins. I alo mentioned to her that it would be perfect for her family to try during these months of Chaturmasa...

So, dear P, here’s the recipe and I also want to wish my dear little Sis Puja on her birthday today, I know Puja would like this preparation too for it has no garlic or onion..

Jain Style Stuffed Eggplant

Preparation Time:15mins

Cooking Time:10mins

Serves:4

Ingredients

For Stuffing

8tbsp roasted peanuts
2tbsp whole coriander seeds
1tsp cumin
1tbsp roasted cumin pwd
2tsp red chili pwd
1/2tsp turmeric pwd
2tsp amchoor pwd
3/4tsp goda masala
1tbsp jaggery
salt to taste
a pinch of heeng
2tsp oil

Others

350-400gms small eggplants
2-3tsp oil for cooking
1/2tsp mustard seeds

Method

Grind together coriander seeds and cumin, coarsely. Add peanuts and grind coarsely.

Mix all ingredients except eggplants to make the stuffing. Adding Jaggery is optional, but I prefer adding it as it mellows down the strong flavor of eggplant. This was a my granny’s tip and I always use it.

Give a ‘X’ cut on the eggplants and stuff them properly with the stuffing mix. While giving a cut on the eggplants, check for any cavities inside in the flesh. While buying small eggplants, always buy them of the same size, as they get cooked evenly.

Put oil in a microwave safe bowl and heat it on 100% microwave for a minute. I’ve used little oil while cooking as peanuts which are used to make the stuffing, also release their oil while cooking.

Add mustard seeds and microwave again for a minute on 100% microwave. Please remember, mustard seeds do not splutter in the microwave.

Tip in the stuffed eggplants and the remaining stuffing mix into the oil, mix thoroughly.

Cover the container and cook it covered for 4mins on 100%microwave.

Add half cup water and mix thoroughly.

Cook covered on 100%microwave for 4-5minutes and let the vegetable stand covered for 10minutes. Standing time is important in microwave cooking as the food continues to cook under steam and heat.

Serve hot with phulka.
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