Recipe of Quick Methi Toovar (Pigeon Peas) stuffed Eggplant

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, How to Make Homemade Methi Toovar (Pigeon Peas) stuffed Eggplant. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Methi Toovar (Pigeon Peas) stuffed Eggplant, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Methi Toovar (Pigeon Peas) stuffed Eggplant delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Methi Toovar (Pigeon Peas) stuffed Eggplant using 12 ingredients and 6 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Make ready to make Methi Toovar (Pigeon Peas) stuffed Eggplant:

1. 1/4 cup Toovar
2. 1/4 cup fresh methi leaves
3. 1 tbsp green lasun
4. 1 tbsp ginger garlic chilli paste
5. 1 tbsp roasted besan
6. 1 tsp white sesame
7. to taste Salt
8. 5-6 small baingan
9. 1 bay leaf
10. 1 whole red chilli
11. 2-3 tbsp oil
12. Pinch hing

Instructions to make to make Methi Toovar (Pigeon Peas) stuffed Eggplant

1. Wash the eggplant and keep it aside
2. First, crush the toovar and add into a bowl. Next add methi leaves, green lasun, chilli ginger garlic paste, besan, white sesame and salt to taste. Mix well
3. Now take the eggplant and slice in the middle. Make sure you don’t fully slice we just want to slice enough to put the filling in. Now put the mixture inside the cut eggplant.
4. Take a pan and add 2-3 tbsp oil and let it heat in medium heat. Now add bay leaf and whole red chilli with a pinch of hing.
5. Now add the stuff eggplant and cook in low medium heat.
6. Once cooked garnish with coriander and serve hot with roti and paratha.

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