Welcome to show me the curry dot com.

I'm little I'm a new GIA.

And for the weak hearted, please sit down and brace yourselves.

Are you doing here today?

I know this has got to be the most requested recipe, right?

We've had a lot of requested recipes, but this has got to take the cake.

So here it is today, our version of you, and it's a multi step process.

So we already showed you how to make Muteia for the one you you watch the previous video.

That'll give you the detailed directions on that.

And from there, we're gonna continue onwards.

And since we just finished frying, the Muthiah just lowered the heat on for the oil and it's still sitting over there.

You're gonna just go ahead and fry the stuff that we need to get that out of the way and then work on the rest of the process.

So right here we have some potatoes, which we've peeled and cubed into nice one inch size, and we used about four medium size there between small and medium, enough for these potatoes and again appealed and cube.

And we rinsed them underwater.

So that all the extra starch goes away, and then we're gonna take a paper towel and block them dry.

We want them really, really dry before we put it into the hot oil.

Yeah, you don't want, you know, you don't hurt yourself and you don't know one Put water in there and the same thing over here.

You have a sweet potato over here.

You're gonna use one of these.

This is approximately what?

The sizes, and we're going to cut it and keep it the same grade.

Dry it up before we fry it.

So the sweet potato and the regular potatoes are cute and dry, nice and dry.

We're gonna go and fry them and gently slide them into the oil.

If you want to be safe about it, you can also take your little spatula and put a few in there and drop them in will cry until they're golden brown on medium heat, potatoes air looking like they're cooked.

But we're gonna just check and make sure, so we take one of the pieces.

You were just gonna try to cut it through and see if it goes through easily and because like that and we know it's good, and we can pull them out this time.

We're not lining or plate with a paper towel, because we're gonna try to use this oil instead of having it soak up.

And while the potatoes they're still hot right out of the oil, we're gonna Sprinkle liver assault on it and just trusted around little, and we're gonna do the same with the sweet potatoes.

So while the potatoes and the sweet potatoes are frying, we're gonna you use that time over here and stop with the check me grinding.

So it's a very simple procedure Over here.

We're going to grind a bunch of a small bunch off cilantro just washed one green chili again.

The sister taste approximately five large garlic close in approximately one tablespoon off ginger quarter cup of desiccated coconut, so basically dry coconut flakes.

Just jump down the cilantro just a little bit so it helps in the grinding way.

Have a little room with spending the rest of our ingredients that the balance of the coconut one tablespoon sugar half a tablespoon of salt, or to taste one teaspoon off cumin seeds Algeria two tablespoons off lemon juice This is a pretty intense jet me, but this is what's gonna flavor the rest of the view.

So it needs to be a little bit no power, and we're gonna grind it to a smooth based.

It's perfect.

It's a nice, smooth paste.

It's small.

So does potatoes or pride or check Me is made.

And what we've done is basically divided the check me into two portions, just half of it.

And we're going to use half of the check me to stuff into our little baby eggplants.

So we're using about 12 of these equal size plants.

Everybody fight.

So the thing is, these big, big items in it with you that everybody wants one out.

So you want to make sure this is gonna serve eight people, so we have eight plus four extra just in case you fall apart, right?

So what you're gonna do is we're going to split them to four ways, leave a little bit of the stem portions are they all stay together.

So basically, take a knife and he just cut it one side and then the other way and got a basket on, and he was going to do with the stuffing.

And so now we have, ah, thing that's attached at the bottom and it still splits open so it can take a little spoon and just stuff a little portion of the check me inside the middles on both sides, and we're gonna use this gently for all 12 of them, so just divide it accordingly.

And once it's stuffed, we have a little casserole dish like this.

We've lightly oiled the bottom of it, and we're just gonna arrange our plants in here.

So all our plans are stuffed.

Looks good.

We cannot drizzle about a tablespoon of oil on it, and you gonna cover it and we're gonna put in the microwave.

You gonna cook it for five minutes and then open it kind of give it a little gentle toss and then cook it for another three minutes and everybody's Michael raise their differences.

Just eye on it.

Now we know traditionally, you don't use a microwave for for your review, but in this case, the reason we're doing it is because the microwave cooks the eggplants without really breaking them up.

And when you get them out there nice and whole and a lot of times people deep fry the eggplant.

But since we're stuffing them this time, we're not able to deep fry them.

So it just gives us a little bit of more control over the texture of the sequence.

It's out of the microwave.

Five minutes.

You were gently going to turn these, and we're gonna put them back in the microwave for three moments.

So our plans are cooking.

And now here we have some property now again traditionally, and you're supposed to use sort of property.

But no, as hard as we try to, could not get her hands on.

Sort the property.

But this is property that grew in my mother's backyard, so all the better.

It's fresh.

It's still property sung in the wonderful property flavor concert.

The property usually has bigger things, little seeds in there and they pop out from the middle, whereas these are a little more flat.

But the flavors still get.

So what we do with these properties want to get him?

You have to take the fibers off out of the end.

So we're just gonna snap off one side and peel it through like that and then pinch off the second side.

That kind of like what you do to beans and two peas in India.

Yes, it was using snow peas, snow peas.

Right?

And and I know from personal experience this is not a step you want to skip on and you want to save time on, because that's gonna be like fibrous little strands coming out of your with you later.

You don't want to skip messed up.

Once you get here, you pop it open like this, and if it's a really big property, you could even tear it in half.

Otherwise, you could leave it the same size.

We've done that with all of these right here.

And this is approximately three cups of property.

So we're gonna be putting a lot of these things in the pressure cooker.

We have a pressure cooker, like cattle mentioned, three cups of property in here.

If you got one cup off the two way, also known as pigeon piece, one cup of water, one teaspoon of salt aftertaste, quarter teaspoon off a drain, and we're gonna mix it and we gonna put it on the flame and allowed to whistle twice and then turn it off and her eggplant is out of the microwave.

So again to make sure it's all done exactly like what he did to the potato.

You just gonna lightly put a knife in there.

And if it goes through it, perfect.

It's done that beautiful Neue Ford needed.

It's done.

Otherwise you could just put it back in the microwave for just another minute.

And you do want it cooked just like this and not overcooked, Because again, I can't stress you want to keep the shape of your whole.

You don't want them.

Okay, The pressure is gone from the bishop.

Of course we can open it.

And the property looks perfectly cooked here.

We have a nice wide pan, and we have three tablespoons oil heating up right now.

And once the oil is hot, we're gonna add half a teaspoon of a joint half a teaspoon of turmeric powder.

1/4 teaspoon of s a patina into this will add our check me remain your half and let it cook for about 30 seconds into the technique.

We're gonna add a cooked property and somewhere along with the liquid and we're gonna add one cup of water.

We just added it to our grinder so we can clean it up and use all of our check me and we're gonna wait for the water to come to a boil.

Became The water's been boiling for about one or two minutes.

We're gonna add in our motel and the potatoes and sweet potatoes.

Give it a mix.

We'll add two tablespoons of coriander powder, two teaspoons of cumin powder and one tablespoon of gotta Masella, and this, at this point you can adjust your salt as well.

And once everything is mixed in really well, we're gonna add in the plants and there's a little bit of water.

From there.

We can add that in as well and just gently mix.

You don't wanna break excellence power.

Lower the heat toe low, cover the pan and let it simmer for about 10 minutes.

It's been 10 minutes and again we're gonna give it a gentle toss, and it's ready to serve.

So he was ready.

Look at it.

It looks fantastic.

It's just like perfect.

And of course, traditionally these had with bullies in the same oil.

You could just buy a few purees and justice so that everybody always feels bad about frying just one or two items and when you do with that oil.

So this is one instance where you get full use out of it.

But it's all in all.

It's a meal all by itself.

You don't need any rice.

You don't need anything.

It's, Ah, one big meals and booties and with you and you could even eat it like Jack.

You can put some check me over the top and drizzle some save over the noun.

That's a perfect way to eat it as sounds great.

Also another thing.

Traditionally, of course, undo is floating in oil, and that's one of the yummy.

But come on, that's absolutely fine.

Colin do.

It's absolutely okay, but we've tried to make it as healthy as possible without going, you know, without losing on the flavor, and you know the whole integrity of the dish.

But if you like, if you're making for a party, I would just add some more oil before you add in the check me and you know all the seasoning on.

I think it'll be excellent, and the other thing could do is after it's finished cooking, you can heat up some oil basically right before it starts to smoke and just kind of drizzle it over everything.

And that kind of just provides a machine at the top of the with you, so either way, it works out.

So I think, uh, I know you're good, Junior.

Oh, d don't you?

That's okay.

I'll try it on your behalf.

Mmm.

Two thumbs up.

So it's It's a really scary recipe.

If you look at the list of ingredients and in the process and you know, no doubt it is a lot of process, right?

There's a lot of different steps involved.

But if you break it up and you know, do one step at a time, it doesn't.

It flows all together, so it's not that bad.

You know, a lot of people get scared about doing this, but it's a wonderful dish, and this particular recipe serves eight people.

So invite some friends over, make a big bag and make a big banner.

You're putting in all that effort.

Make your big batch.

You know, eat some now, keeps them for yourself later.

More like a person.

Have a party, have a party invites and friends will thank you for this.

This is not something you get every day.

No.

Anyway, enjoy it with you Enjoyed us again on another episode of Show me the curry dot com heading a pinch of spice to your life.