Lilva Bharela Ravaiya | Pigeon Peas Stuffed Baby Eggplants

I love stuffed vegetables , specially Eggplants, But tired of same stuffing, either crushed peanuts and spices or  Stuffed Spicy Baby Eggplants, , Bharwan Karela / Stuffed Bitter gourd. Love it all but need something new to try. I love fresh turver beans too, I don't use peas that much but use frozen turver beans (pigeon peas) much in my cooking and always find in my frozen. So I took that , crushed it with green chili, add spices and stuff it in baby eggplants, spread more on eggplant and done. Its perfect with kadhi , fulka roti and rice. I enjoyed it , you can have it too.

Ingredients :

7-8 Baby Eggplants
1 cup fresh or frozen pigeon peas
1 green chili
1 tsp. Turmeric powder
1 tsp. Garam masala powder
2 tsp. Red chili powder or as per your taste
Salt to taste
Lime juice to taste
2-3 tbsp fresh coriander leaves
1 tbsp. Coconut powder

For Tadka :

3 tbsp. oil
1 tsp. Mustard seeds
1 tsp. Cumin seeds
pinch of Hing

Method:

If you are using frozen peas, take it out in colander and wash it.
Put it in blender along with chopped green chili., Crushed it, not a paste.
Take it out in bowl, add all powder masala, salt, coconut powder, lime juice and mix it.

Take eggplant, make four slits in it, leave the down part connected so you can stuff the masala in it.

Geneously stuffed the eggplants and keep it aside. You should be having leftovers stuffing which we will be using later on.
Heat a flat pan, add oil in it.
Add mustard seeds, when it pops, add cumin seeds, when its changes it color, add hing.
Add stuffed eggplants and cover it.
Cook it on medium flame and turn in between. When its about to done, spread the leftover Lilva masala on top and add 4-5 tbsp. of water and cover it with lid.
Cook till masala also fully cooked.
When its done, serve hot with  kadhi, Rotli and rice.

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