III.3 -

Stuffed Gujarati Aubergines -
(वृन्ताक)

---

1 – PASTE // Dry roast the coconut, peanuts and cumin in a pan until toasted. transfer to a pestle  and mortar and ground, alongside the garlic, chilli, sugar, salt, turmeric and tomato puree.2 – SCORE// Wash and dry the Aubergines, ready to be scored. create a ‘X’ cut from the opposite side of the stem, ready to be stuffed.3 – STUFF // Stuff the aubergines with the spiced paste. Keep any remaining mixture to the side.4 – SAUCE // In a heavy pan, add the mustard oil alongside the asafoetida and remainder of the spiced paste, once cooked out, place the stuffed aubergines in the pan and gently cook the flesh.5 – COOK// Once browned, put the lid on and at a slow heat let the aubergines cook in the steam for a further 20 minutes, allowing for the flesh to be moist.6 – EAT // Finally garnish the dish with a handful of fresh coriander leaves and season to personal taste - Enjoy and share!

---

III.1.  Sambharo - (गृञ्जनकम्)
III.2. Jewelled Cauliflower - (पुष्पशाकम्)
III.3. Stuffed Gujarati Aubergines - (वृन्ताक)
III.4. Smoked Burnt Pumpkins - (कुष्माण्डक)
III.5. Pomme de terre’ Curry leaf - (गिरिनिंब)
III.6. Spiced Black Chickpeas - (चना)
III.7. Bhīndī (OKRA) Chutney - (भिण्डी)