Friends experimenting with the Sundooq Gassi Mix.
This recipe has been adapted from Saee Koranne Khandekar's fabulous book Pangat. It is an ultimate guide to Marathi cuisine and if you don't have a copy we sincerely urge you to get one! The recipe is also on Saee's instagram highlights here.
8-10 medium sized white-green or purple-green striped brinjals
2 medium sized onions, finely chopped
2 tbsp fresh coriander stems
1tbsp fresh coriander leaves, finely chopped
1 tbsp jaggery
4tbsp of vegetable/ peanut/ sesame oil
1 tsp mustard seeds
1/4 tsp asofetida powder
1/2 tsp turmeric powder
1/2 packet of Sundooq Gassi Mix
1 cup water
Prepare the brinjals by trimming off any thorny bits on the stems and make two cross shaped slits on the bottom of each which you can open just enough to stuff with masala, but not too much so that it disintegrates.
Combine the onions, fresh coriander Sundooq Gassi Mix, jaggery. You can optionally also add 2 tbsp extra fresh coconut/peanut powder/sesame seeds (roasted and ground). Taste and adjust salt and seasoning of the mixture if required.
Stuff this mixture into each of the brinjals and press it shut. Make sure to leave a little extra mixture to make the gravy base.
Heat oil in a wide and shallow pan, add mustard seeds, asofetida and turmeric. Add the leftover stuffing mixture. Saute until the onions soften and the oil separates.
Place the brinjals in the pan preferably in one layer. Add one cup of water (to the bowl in which you made the mixture and add to the pan) and cover the pan.
Cook on low flame for 15-20 minutes , turning occasionally until the brinjals are soft.
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I'm Radhika Agarwal, a Delhi-based photographer. Cooking makes me feel happy and relaxed, and I always look forward to culinary explorations with seasonal produce and my masala dabba. Follow me at @roaminggoblin to explore my photographs and @radhioli for my kitchen garden and art experiments.