Name: Buttery Stuff Egg Plants recipe by UMA PANDIT at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: Small egg plants - 8 -10 pieces; Chana dal or Bengal gram lentils - 2 tablespoons; Peanuts - 3 tablespoons; Fennel seeds powder - 1 tablespoon; Cumin seeds powder - 1 tablespoon; Amchur powder - 1 tablespoon; Garam Masala powder - 1 teaspoon; Red chilly powder - 1 tablespoon; Turmeric Powder - 1/2 teaspoon; Salt to taste; Butter - 4 tablespoons; Mustard oil - 3 tablespoons; Tomato chopped - 2 medium; A pinch of hing ( asofetadia ); Cumin seeds - 1 teaspoon

Ingredients Serving: 8

Small egg plants - 8 -10 pieces
Chana dal or Bengal gram lentils - 2 tablespoons
Peanuts - 3 tablespoons
Fennel seeds powder - 1 tablespoon
Cumin seeds powder - 1 tablespoon
Amchur powder - 1 tablespoon
Garam Masala powder - 1 teaspoon
Red chilly powder - 1 tablespoon
Turmeric Powder - 1/2 teaspoon
Salt to taste
Butter - 4 tablespoons
Mustard oil - 3 tablespoons
Tomato chopped - 2 medium
A pinch of hing ( asofetadia )
Cumin seeds - 1 teaspoon

Instructions

Assemble all the dry ingredients .
Dry roasted chana dal and peanuts on a medium low heat .
Toast until the dal and peanuts turn slightly brown in colour . Cook until the aroma and not to burn .
Allow it to cool completely and then transfer it to a grinder and grind it to a powder .
Combined rest of the dry spices in a bowl . Add grounded roasted peanuts and dal mix to it .
Add mustard oil and mix well and add salt .
Clean the small egg plants and carefully make a cross ( x ) in all the egg plants . Do not cut through .
Stuff the egg plants with dry mix .
Heat butter in a pan , add cumin seeds and hing , as they start to crackle .
Add stuffed eggplant and cover the let it cook .
About 8 minutes into the cooking eggplant become soft add finely chopped fresh tomatoes .
Add 2 teaspoons of dry peanuts and chana dal masala .
Some green chilies and 2 - 4 tablespoons of water , mix cover and cook until the eggplant is cooked through . Carefully , toss and turn eggplant after every 3 -4 minutes .
Take a knife and check for done ness . If the knife slides smoothly through the eggplant , its done .
Garnish with chopped cilantro and serve hot with warm tandoori Roti's .........

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