I am loyal friend to any type of aubergines...at least once a week I do prepare any type of aubergine dish. I made this Thai stuffed eggplant few days ago..it's always a hit in my family..Last year when I visited India, my friend prepared this dish for me..and instantly I thought of making it here. As, it is very hard to get hold of Thai aubergines here in the UK..I have made same dish with Indian eggplant, it is ok..but with Thai the taste is awesome.
Place salt, coriander, mint, chillies, ginger and garlic in a blender and grind to a coarse paste with minimum amount of water. Keep it a side.
Wash the aubergine and cut Wash and cut through each aubergine into half stopping where the stem is. Make another cut in the same way, making cross with another slice. Stuff them with green chutney and leave it aside. you will have some extra masala left, leave it a side.
Heat oil in pressure cooker and add mustard and cumin seeds. When they splutter add hing and slowly place all the stuffed aubergine in the cooker. sprinkle left over chutney and little salt in there and add 3-4 tbsp of water.
In three whistle sabji should be ready. Squeeze some fresh lemon juice.
Note:- If you do not have pressure cooker, make sabji in open pan on a very low heat. It will take more time and energy. But the results will be the same.
Adding water, depends on the vegetables, here in UK most of the green veggies doesn't need much water.
Sending this to Reva's guest event Flavours of Series 2 around Asia - Flavours of Thailand brainchild of Nayna.
congrats on ur recipe...on issue 7!