Grilled eggplant stuffed with spices
The aromatic spices and flavorful vegetables are baked with plenty of eggplant.
preparation time: 10 minutes, cooking time: 20 minutes, 2 people, lunch or dinner
Chili powder: 9g
Coriana Powder: 18g
Turmeric powder: 1.5 g
Garam Masara: 7g
Salt: 2-3 g
Foodily Oil: 25 ml
Cumin seed: 1 tablespoon
Onions: Miyachin 1/3 cup (new onions are not recommended because there are a lot of water)
Grated ginger: 1 tablespoon
Grated garlic: 1 tablespoon
Water: 1/3 cup
◆Way of making
1. Turn off dumplings
Take the washed dumplings and cut it vertically twice.
2. Apply 1 spice to the cut of dumplings
Combine all the spices in one bowl. Fill the dumplings with the spice paste.
3. Frit spices and flavor vegetables
Put oil in a fry pan that heats with low heat and put cumin seeds. when the popping sound is settled, add grated ginger and grated garlic, and fry it with low heat until the aroma stands.
4. Add onions and fry
Add onions and fry until it becomes translucent.cover it with a lid and one more tip is to fry slowly on low heat.
5. Add dumplings and steam
Slowly fry for about 2 minutes, add 1/3 cup of water and cover the frying pan and steam until the dumplings become softer. Furthermore, if water is needed, add appropriate amount of water.
4. Complete with Garnishing!
Sprinkle cilantro/coriander leaves just before eating.