Spice Baked Aubergines & Millets

Promoting heart health

Chef Shridula Chatterjee

This is a very quick and easy recipe that’s not only delicious and healthy but is also very filling. I’m using Kodo Millet - it is estimated to have been domesticated in India 3000 years ago. Kodo Millets are a good source of magnesium which is known to be promoting heart health. It helps to reduce blood pressure and is highly fibrous.

Prep time 20 mins / Cooking time 15 mins / Serves 2


For the millets :

1. Kodo Millet - 1 cup (cooked)
2. Vegetable/ coconut Oil - 2 tbsps
3. Curry leaves - 5 to 6 leaves
4. Mustard seeds - 1 tsp
5. Dry red chillies - 2 pieces 

6. Garlic - 3-4 cloves (chopped) 

7. Puréed tomatoes - 1/2 cup
8. Zucchini + Squash + Beans + Carrots - 1/2 cup (all cut into small dices) 

9. Salt + Pepper

For the Spice Baked Aubergines :
1. Baby aubergines - 3 pieces
2. Oil - 2 tbsps
3. Curry leaves - 8 pcs
4. Asafoetida - a pinch
5. Cumin seeds - 1/4 tsp
6. Mustard seeds - 1/4 tsp
7. Green chillies - 2 to 3 pieces (finely sliced)
8. Tomatoes - 3/4 cups (chopped)
9. Onion - 1/2 cup (chopped)
10. Cumin Powder -1/2 tsp
11. Tamarind Pulp - 2 tsp
12. Garlic cloves - 4 pieces (chopped)
13. Turmeric powder - 1/4 tsp
14. Coriander leaves - a few springs
15. Salt to taste

For the Coconut Sauce :

1. Coconut milk - 1/2 cup
2. Ghee - 1 tbsp
3. Green chillies - 2 (finely sliced)
4. Mustard seeds - 1/4 tsp
5. Salt + Pepper


For the millets :
1. Boil a pot of water with salt.
2. Add the washed kodo millet and let it boil till its cooked through.
3. In a pan, add the oil followed by mustard seeds, curry leaves, dry red chillies and garlic. Sauté.
4. Add the diced up vegetables and sauté for 3-4 minutes.
5. Add the pureed tomatoes, season and cook for 7-8 minutes. Add the cooked millet and give it all a good stir. Adjust the seasoning.

For the Spice Baked Aubergines :
1. Slit the baby aubergine from one side and immerse them in salted water till we prepare the stuffing.
2. Heat oil in a pan, add the cumin seeds and mustard seeds. Sauté. Add and sauté the green chillies for 1 minute followed by the curry leaves and asafoetida. Give it a quick stir.
3. Add the garlic, followed by onions and cook till translucent. Add the tomatoes, cumin and turmeric powder and sauté for 2 minutes till the tomatoes are mushy.
4. Keep this aside and let it cool.
5. Once it's cool add this mixture along with the tamarind to a blender and blitz to make a coarse paste. Adjust the seasoning.
6. Mix in some freshly chopped coriander. Let it cool.
7. Drain the aubergines and stuff them with this mixture.
8. Place them in a tray and cook in the oven at 200°C for about 12- 15 mins. You may also place a foil cover on top if the aubergines start developing colour too quickly.
9. Serve as is with the millet or cut in half vertically.

For the Coconut Sauce :
1. In a pan, heat the ghee. Add the mustard seeds, green chillies, and stir.
2. Quickly add the coconut milk and stir.
3. Cook for 2-3 minutes and add seasoning.
4. Serve alongside the millets and baked aubergines.

The Chef

"Millets are important to me because they are a part of my country's food & nutritional heritage.

More so because of its affordability, availability and vast varieties, millets make for a great addition to my menus, providing me a chance to come up with new recipes - diverging from the conventional ones."

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