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Baked Eggplant Stuffed with Curried Vegetables (Baingan ka Tikka)
- 2 small eggplants (1 pound or 450 g)
- 3 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 2 teaspoons toor dal, rinsed (optional)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1-inch piece fresh ginger, minced or grated
- 2 or 3 fresh green chilies, seeded and finely chopped
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne
- pinch of asafetida (optional)
- 2 cups button mushrooms, chopped
- 2 medium tomatoes, seeded and finely chopped
- 1 cup fresh or frozen peas
- 1/2 teaspoon sea salt, or to taste
Directions:View on Lisa's Kitchen
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