I love traditional indian eggplant curry, but its sort of deep fried in oil.
I have discovered a healthier version of it.
1. 4 Tbsp Bengal Gram Flour.
2. 1/4 Tsp Red Chilli Powder.
3. 1/4 Tsp Garam Masala.
4. 1 Tbsp Oil.( I prefer not to heat oil at all. But once in a month I do. Not pan heating though. Steam heating as in this recipe).
5. Salt to taste.
6. 4 Indian eggplants ( vowel shaped small ones, not the long or big-fat ones)
Actually filling can be anything. Like paste of cilantro and green chillies with salt and oil. You can be creative here !!!.
Mix All ingredients except eggplants in a bowl with a spoon or hand.
Cut eggplants 4 times not entirely but unto 3/4 th way length wise i.e the eggplant looks whole as is. We do not cut into pieces. The cuts are made so that filling can be done.
Not push as much filling as you can into each eggplant.
Remaining filling paste transfer to a small bowl.
This bowl and the eggplants, keep them all in steamer for just 10 minutes.
And you are done !!!
Eat with rice,roti or as is.