Amchoor Stuffed Bangun (Spice Stuffed Baby Aubergines)
Introduction:
Amchoor Stuffed Bangun is a delightful and flavorful dish, perfect for those who enjoy the bold, tangy, and spicy flavors of Indian cuisine. This recipe features baby aubergines, or eggplants, stuffed with a mixture of aromatic spices such as coriander, cumin, turmeric, and mango powder (amchoor), then cooked in mustard oil to create a rich, savory dish. The dish is simple to prepare, yet it offers a medley of vibrant flavors that are sure to satisfy. With its medium spice level, itβs a great addition to any meal, especially for vegetarians looking to add variety to their dinner options.
Ingredients:
| Ingredient | Quantity | Note |
|---|---|---|
| Coriander seeds (crushed) | 1 tsp | |
| Cumin seeds (crushed) | Β½ tsp | |
| Turmeric powder | Β½ tsp | |
| Chilli powder | Β½ tsp | Adjust for spice tolerance |
| Mango powder (Amchoor) | 1 tsp | |
| Salt | Β½ tsp | |
| Sugar | 1 tsp | |
| Baby aubergines (eggplants) | 8 | |
| Mustard oil | 3 tbsp |
Allergen Information:
This recipe contains mustard oil, which could potentially be an allergen for those with mustard seed allergies. Please ensure that any guests or family members are not sensitive to mustard before serving this dish. Other ingredients are generally safe for most individuals, but always check for any personal allergens when preparing dishes.
Dietary Preferences:
This recipe is vegetarian and can be enjoyed by those following a plant-based or vegetarian diet. It is also free from gluten, dairy, and nuts, making it suitable for a variety of dietary preferences.
Preparation Time: 5 minutes
Cook Time: 25 minutes
Serves: 4 people
Instructions:
-
Prepare the Spice Mix:
In a small bowl, combine the coriander seeds, cumin seeds, turmeric, chilli powder, mango powder (amchoor), salt, and sugar. Mix well to create a homogenous spice blend. Set this aside. -
Prep the Aubergines:
Wash the baby aubergines thoroughly. Slit each aubergine in a cross shape, ensuring that the cuts go deep enough to create a pocket for stuffing but donβt cut all the way through. -
Stuff the Aubergines:
Gently stuff the spice mixture into the slits of the aubergines. Be sure to press the spices into the flesh to get as much flavor in as possible. Any remaining spice mixture can be rubbed on the outside of the aubergines. -
Cook the Aubergines:
Heat the mustard oil in a heavy-based pan that has a lid over medium heat. Once the oil is hot, place the stuffed aubergines into the pan. Cover the pan with the lid and allow the aubergines to cook gently on a low to medium heat. -
Turn and Continue Cooking:
After about 10 minutes, carefully turn the aubergines using tongs to ensure even cooking. Turn them again after another 10 minutes, and continue cooking for an additional 5-10 minutes until the aubergines are soft, tender, and fully cooked through. The total cook time should be about 25-30 minutes. -
Serve and Enjoy:
Once the aubergines are soft and the flavors have melded together, remove them from the pan. Serve the Amchoor Stuffed Bangun warm, accompanied by your favorite roti, naan, or rice for a complete meal. Enjoy the rich flavors and the subtle heat that make this dish so special!
Conclusion:
Amchoor Stuffed Bangun is an exquisite vegetarian dish that packs a punch with its delightful mix of tangy and spicy flavors. The stuffed baby aubergines offer a tender and flavorful bite, enhanced by the aromatic spice blend and the richness of mustard oil. This recipe is perfect for those seeking a unique addition to their vegetable repertoire and is sure to impress anyone who loves bold Indian-inspired flavors. Whether served as part of a larger meal or enjoyed on its own, this dish is a great way to enjoy the savory goodness of aubergines in a whole new light.
Tips for Success:
- Adjust Spice Level: Feel free to adjust the quantity of chili powder to suit your taste and tolerance for heat. For a milder version, reduce the amount of chili powder or omit it altogether.
- Cooking Time: Make sure to cook the aubergines on a low heat, as cooking them too quickly can result in a tough texture. The slow cooking process allows the spices to permeate the flesh of the aubergines, giving the dish its rich flavor.
- Oil Choice: If you don’t have mustard oil, you can substitute it with vegetable oil or ghee, although the mustard oil gives this dish its distinctive taste.
Enjoy your flavorful, tangy, and aromatic Amchoor Stuffed Bangun, a dish thatβs sure to bring joy to your table!
