Friday, April 24, 2015
Paneer & Cabbage Stuffed Eggplant Rolls in Tomato Gravy
Do you like your carrots??
Well I like them..but my son has a different take on it. The other day he saw them in his dinner. He asked me, " Mommy, Why you want carrots?"
I said, "Carrots are good for health, You will become strong, you should eat them"
for which he promtly required, "Mommy..I am not a Rabbit".
He has his sweet innocent reasons for everything.
The other day his friend pushed him. He came back complaining to me. So I told him that he also needs to push them if this continues and only then his friend will stop it eventually. He can't be quiet all the time. To which he replied, "Mommy, I am not *(his friends name)* to push and hit. I cannot do it. It's bad to hit ".
Wow..So I realized that my 5 year old son is growing big to have an opinion of his own. Awesome!! I love his attitude.So even kids do have a mind and opinion of their own.
Coming to this recipe you are about to read. This recipe came up all of a sudden, I had this idea and thought why not try it. So I took out my camera and went clicking. It went out much without too much planning. I used just the ingredients what I had at that moment and it turned out well. So here it goes.
For the Roll:
1 medium sized eggplant
1/2 cup crumbled fresh paneer
1/2 cup shredded cabbage
Red chilli powder to taste
Garam Masala powder - 1 tsp
Coriander powder- 1 tsp
Salt and a pinch of sugar
For the Gravy:
[ 5 medium sized tomatoes
10 roasted Pistachios
1 inch ginger
few garlic pods
2 Green Chilli ]
Mustard Seeds - 1 Tsp
Cumin powder- 2 tsp
Dried Kasuri methi- 1 tbsp
salt and a pinch of sugar
Cut the Brinjal/Eggplant vertically like almost a quarter centimeter thick. Spread salt on it and let it sit for 30 minutes. Then take each eggplant , wash it/run it under water to remove all excess salt. Wipe it with towel to remove all extra moisture,Take a pan, roast it on both sides with few drops of oil until light brown or if u have a grill pan..better use it.
Meanwhile blanch tomatoes and carrot(chop it and throw them in the same water to soften them up) and peel them.
Run the blanched tomatoes, carrots and all ingredients mentioned under gravy in a blender into a fine paste.
Take a pan, pour some oil/butter. When hot , add mustard seeds, fine paste, Turmeric powder, Cumin powder, salt, pinch of sugar.(Add a little red chilli powder if it's less spicy). Add some water, let it cook for 5 to 8 mins on medium heat. In the end add crushed Kasuri methi.[Note: You could pour some fresh cream in the end for a richer taste]
Mix all ingredients under filling and keep aside...
Take a small portion of filling in place it on the eggplant and roll it.
Place all eggplant rolls in the oven safe dish, pour some gravy enough to cover it and place it in a preheated oven at 200 degrees C for ten mins.
After 8 minutes, remove pan sprinkle shredded cheese of your choice(I used Amul processed Cheese). Put it back on oven for a couple more minutes.
Serve it with Jeera rice , use more gravy if required. hmmmm...DIVINE!