Spice Baked Aubergine and Millets By Chef Shridula Chatterjee
This is a very quick and easy
recipe that’s not only delicious
and healthy but is also very
filling. I’m using Kodo Millet – it
is estimated to have been
domesticated in India 3000
years ago.
Kodo Millets are a good source
of magnesium which is known to
be promoting heart health. It
helps to reduce blood pressure
and is highly fibrous.
Ingredients:
- For the millets :Kodo Millet - 1 cup (cooked)
- Vegetable/ coconut Oil - 2 tbsps
- Curry leaves - 5 to 6 leaves
- Mustard seeds - 1 tsp
- Dry red chillies - 2 pieces
- Garlic - 3-4 cloves (chopped)
- Puréed tomatoes - 1/2 cup
- Zucchini + Squash + Beans + Carrots - 1/2 cup (all cut into small dices)
- Salt + Pepper
- For the Coconut Sauce :Coconut milk - 1/2 cup
- Ghee - 1 tbsp
- Green chillies - 2 (finely sliced)
- Mustard seeds - 1/4 tsp
- Salt + Pepper
- For the Spice baked aubergines :Baby aubergines - 3 pieces
- Oil - 2 tbsps
- Curry leaves - 8 pcs
- Asafoetida - a pinch
- Cumin seeds - 1/4 tsp
- Mustard seeds - 1/4 tsp
- Green chillies - 2 to 3 pieces (finely sliced
- Tomatoes - 3/4 cups (chopped)
- Onion - 1/2 cup (chopped)
- Cumin Powder -1/2 tsp
- Tamarind Pulp - 2 tsp
- Garlic cloves - 4 pieces (chopped)
- Garlic cloves - 4 pieces (chopped)
- Turmeric powder - 1/4 tsp
- Coriander leaves - a few springs
- Salt to taste
Method:
For the millets: Boil a pot of water with salt.
Add the washed kodo millet and let it boil till its cooked through.
In a pan, add the oil followed by mustard seeds, curry
leaves, dry red chillies and garlic. Sauté.Add the diced up vegetables and sauté for 3-4 minutes.
Add the pureed tomatoes, season and cook for 7-8
minutes.Add the cooked millet and give it all a good stir.
Adjust the seasoning.
For the spice baked aubergines: Slit the baby aubergine from one side and immerse them in salted water till we prepare the stuffing.
Heat oil in a pan, add the cumin seeds and mustard seeds. Sauté. Add and sauté the green chillies for 1 minute followed by the
curry leaves and asafoetida. Give it a quick stir.Add the garlic, followed by onions and cook till translucent. Add the tomatoes, cumin and turmeric powder and sauté for 2
minutes till the tomatoes are mushy.Keep this aside and let it cool.
Once it's cool add this mixture along with the tamarind to a blender and blitz to make a coarse paste. Adjust the seasoning.
Mix in some freshly chopped coriander. Let it cool.
Drain the aubergines and stuff them with this mixture.
Place them in a tray and cook in the oven at 200°C for about 12- 15 mins. You may also place a foil cover on top if the aubergines
start developing colour too quickly.Serve as is with the millet or cut in half vertically.
