Maharashtra is home to people who have a distinct taste as far as what goes into the plate is concerned. Meal accompaniments in the form of tangy and spicy vegetable preparations are a hit on all tables across the state. From the farmer to the businessman who also traverses the world, Stuffed Eggplant/snake gourd is an all time meal favorite. The dish can be made with as much gravy as suits the family taste, or even dry to be rolled up in a chapatti and eaten as a snack or while commuting. Almost every pre-platted platter in the state has the Stuffed Eggplant/snake gourd as a necessary meal accompaniment. It is a hit with adults and children alike and goes well even with white or brown bread.
Ingredients:
6 small egg plants/snake gourd
2 tsp roasted peanuts, ground to a powder
1tsp red chili powder
1/2 tsp cumin seeds
1/4 tsp mustard seeds
2 tsp tamarind juice (around 40 gm of tamarind soaked overnight and pulped)
2 tsp grated jaggery or gur
1/2 tsp coriander leaves
Fresh grated coconut or desiccated coconut
Salt to taste
3 tsp cooking medium (Oil)
Popular Accompaniments:
This very versatile dish from the state of Maharashtra can also replace the egg plants with scooped and hollow pumpkin pieces and capsicum. Depending on the distinct flavors you prefer, you could consider adding the ‘kala’ masala that is specific to the region and made at home by grinding special proportions of various spices. The mixed spice powder mix is also available in ready made proportions at all local stores and food outlets. Stuffed Eggplant/snake gourd makes for a great picnic snack and one that can be safely carried along of journeys when thickened enough. You could alternately preserve the preparation over a period of a fortnight in the refrigerator since ht ground and roasted spice mix adds to the life of the dish.
Preparation:
For the stuffing, mix together the grated coconut, peanut powder, red chili powder and salt.
Insert the stuffing into the cut eggplants/snake gourd.
Main Cooking:
Heat the remaining oil in a pan.
Add the mustard and cumin seeds.
Once they splutter, place the stuffed vegetables in it.
Pour water just enough to cover the vegetables and add salt to taste.
Cook for about 10-12 minutes.
Add the tamarind and jiggery and simmer for another 5 minutes, without the lid.
Presentation:
Serve hot garnished with coriander leaves. Serve along with rice or chapattis.
