Stuffed Eggplant Sak

Yes, we are having eggplant again! This stuffed eggplant dish is traditionally served with Gujarati khichadi and khadhi. In some Guju homes, it's like a staple every day. After eating out for the past weekend, I was jonesing for some old fashioned Gujarati food. For the Gujarati khichadi and khadhi recipe, please see posts listed under "Gujarati". Here is the recipe for the Stuffed Eggplant Sak.

3-4 small round baby eggplants/brinjals
2 small potatoes (1/2 will be shredded, the other 1.5 will be chopped into quarters)
1 tbsp besan flour (optional) * See Note 1 below
1 tbsp red chili powder
1 tbsp coriander powder
1 tsp cumin powder
1 tbsp ground peanuts
2 tbsp onion-ginger-garlic-green chili paste ** See Note 2 below
1/4 tsp turmeric powder
Pinch of asafoetida powder
1 tsp salt
1 tsp sugar
2-3 tbsp oil
2 tbsp shredded coconut
2 tbsp chopped cilantro


1. In bowl, mix together the besan flour, red chili powder, coriander powder, cumin powder, turmeric, salt, sugar, asafoetida powder, ground peanuts, onion-ginger-garlic-green chili paste, 1 tbsp shredded coconut, 1 tbsp chopped cilantro and the shredded potato. Mix spices and flour together with 1-2 tbsp oil and set aside.
2. Wash the baby eggplants. Chop off the top of the eggplant and around the stems. On bottom, slice once vertically and horizontally, taking care to only leave enough room to stuff the eggplants. You can also slit the eggplant three times, forming a star.
3. Take the masala mixture and stuff it inside the eggplant. Stuff all the eggplants in this way.
4. Heat up pressure cooker and place the stuffed eggplants inside. Mix the quartered potatoes with the remaining masala mixture and 1 tbsp oil and add to the pressure cooker with the eggplant. Add about 1/2 cup water so that the sak does not burn.
5. Allow to cook for 15 minutes. When all the pressure has been released, open the cooker and garnish with chopped cilantro and shredded coconut. Also make sure the potatoes and eggplant are fully cooked. If not, you will have to pressure cook for 2-3 more whistles.
6. Serve hot with Gujarati khichadi, khadhi and onion-tomato salad.

* Note 1: Keep in mind that both the besan flour and shredded potato serves as a thickening agent. You can use either one, but if you use both, then you will need to add a little more water or you will have some thick gravy!
** Note 2: To save yourself some time and energy, make alot of this onion-green chili-ginger-garlic paste at the very beginning because I added the paste to the khichadi and khadhi as well. It adds a delicious flavor to all three!